油茶果干燥特性及烘干脱蒲技术

Drying Characteristics of Camellia oleifera Fruit and Shelling Technologies

对油茶果干燥脱蒲技术进行试验研究,比较分析了常规热风干燥、热泵干燥和微波干燥对油茶果脱蒲效果的影响。研究发现,由于干燥不均,微波干燥无法实现脱蒲。采用热泵干燥,油茶的脱蒲率较低,不到80%,而采用常规的热风干燥,在65℃下干燥6 h,油茶的脱蒲率可以达到96.97%。对油茶籽进行了热风薄层干燥试验并运用Arrhenius方程计算油茶籽干燥过程中的水分扩散系数和活化能。结果显示,油茶籽的水分有效扩散系数为1.6814×10^(-9)~3.0467×10^(-9)m^(2)/s,干燥活化能为21.3237 kJ/mol。油茶籽干燥过程可以用Sutherland或Paul Singh模型进行描述,验证试验表明,理论与实际数据的平均误差为4.91%。因此,该模型可以用来预测不同温度下油茶籽干燥过程中的含水率变化情况。

Experimental studies on technology of drying and removing pudding from Camellia oleifera fruit were conducted.Effects of conventional hot-air drying,heat pump drying and microwave drying on Camellia oleifera fruit shelling were compared and analyzed.It was found that microwave drying cannot achieve shelling due to uneven drying.Using heat pump drying,rate of Camellia oleifera fruit shelling is low,less than 80%,while using conventional hot air drying at 65℃for 6 hours,the rate of shelling could reach 96.97%.The hot-air thin-layer drying experiment were carried out on Camellia oleifera seeds and the Arrhenius equation was used to calculate water diffusion coefficient and activation energy during drying process of oil-tea Camellia oleifera seeds.Results showed that effective water diffusion coefficient of Camellia oleifera seeds was 1.6814×10^(-9)~3.0467×10^(-9)m^(2)/s,and average drying activation energy was 21.3237 kJ/mol.The drying process of Camellia oleifera seeds could be described by Sutherland or Paul Singh model.Verification experiments showed that average error between theoretical and actual data was 4.91%.Therefore,the models can be used to predict change of moisture content in different temperatures during drying process of Camellia oleifera seeds.