摘要
研究了不同冻融次数和温度条件下大果山楂的热风干燥特性和水分有效扩散系数。结果表明:冻融预处理对大果山楂的干燥特性有显著影响,随着冻融次数的增加,干燥时间缩短,干燥速率有所提高;冻融大果山楂在不同干燥温度下的干燥过程可采用Logarithmic模型进行描述;冻融大果山楂在不同干燥条件下的有效水分扩散系数(D eff)随着冻融次数的增加而变大。
The effects of freeze-thaw processing on the characteristics of hot-air drying and the coefficients of moisture diffusion in Malus domeri(Bois)chev were investigated.The results showed that the freeze-thaw pre-treatments had significant effects on drying characteristics.It was found that freeze-thaw pre-treatments could significantly shorten the drying period and increasing the drying rate.Logarithmic model provided better simulation of drying curves for freeze-thaw M.domeri(Bois)chev.at different drying conditions.The results indicated that D eff increased with the increasing of times of freeze-thaw.
作者
郭婷
吴燕
陈益能
段振华
陈振林
蔡文
邓春丽
GUO Ting;WU Yan;CHEN Yi-neng;DUAN Zhen-hua;CHEN Zhen-lin;CAI Wen;DENG Chun-li(College of Food and Biological Engineer,Hezhou University,Hezhou,Guangxi 542899,China;Institute of Food Science and Engineering Technology,Hezhou University,Hezhou,Guangxi 542899,China;College of Information Science and Technology,Hunan Agriculture University,Changsha,Hunan 410128,China)
出处
《食品与机械》
北大核心
2020年第4期68-71,82,共5页
Food and Machinery
基金
广西自然科学基金青年基金项目(编号:2017GXNSFBA198174)
贺州市科学研究与技术开发计划项目(编号:贺科攻1908016)。
关键词
山楂
冻融
干燥特性
预处理
热风干燥
hawthorn
freeze-thaw
drying characteristics
pretreatment
hot air drying
