摘要
为提高生姜干制效率和品质,采用热风预处理对脉冲喷动微波真空干燥(PSMVD)的助力,研究其水汽散失与回流现象,探讨不同热风干燥(AD)时间段下生姜水分流动状态,以及后续PSMVD干制过程的干燥时间、品质、微观结构。结果表明,AD 120 min-PSMVD组合工艺能实现物料的高效均匀、高品质干燥,为改善高水分含量农产品干燥工艺提供了参考。
In order to improve the drying efficiency and quality of ginger as a typical agricultural product,the effects of hot air predrying on water vapor loss and reflux in pulse-spouted microwave vacuum drying(PSMVD)are studied.The water flow state of ginger in different hot air drying(AD)periods,as well as the drying time,quality and microstructure of subsequent PSMVD drying process are discussed.The results show that AD 120 min-PSMVD combined process can achieve high-efficiency,uniform and high-quality drying of materials,which provides a reference for improving the drying process of agricultural products.
作者
吕为乔
谷远洋
杜志龙
曾诗雨
穆荣颐
宿佃斌
LYU Weiqiao;GU Yuanyang;DU Zhilong;ZENG Shiyu;MU Rongyi;SU Dianbin(College of Engineering,China Agricultural University,Beijing 100083,China;Chinese Academy of Agricutural Machanization Sciences,Beijing 100083,China)
出处
《包装与食品机械》
CAS
北大核心
2021年第3期1-7,共7页
Packaging and Food Machinery
基金
国家自然科学基金项目(31901823)
广东省科技计划项目(2018B020241003-02)
中国农业大学研究生创新基金项目(2020XYZC34A)。
关键词
微波干燥
喷动
热风干燥
生姜
品质
microwave drying
spouting
hot-air drying
ginger
quality
