为探索切片处理对半干红枣热风干燥特性的影响,以半干原枣果作参照,比较了不同热风干燥温度下枣片和枣果的干燥特性,分别建立了干燥动力学模型。研究结果表明,切片处理可以缩短红枣的干燥时间;枣片的热风干燥过程符合Page方程,而枣果的...为探索切片处理对半干红枣热风干燥特性的影响,以半干原枣果作参照,比较了不同热风干燥温度下枣片和枣果的干燥特性,分别建立了干燥动力学模型。研究结果表明,切片处理可以缩短红枣的干燥时间;枣片的热风干燥过程符合Page方程,而枣果的热风干燥过程符合Henderson and Pabis方程。枣片的有效扩散系数是枣果有效扩散系数的的10倍左右,分别为1.77×10-5m2/s~2.99×10-5m2/s、4.56×10-6m2/s~7.20×10-6m2/s。结果表明切片处理对红枣的干燥特性有明显的影响。展开更多
The study evaluated the feasibility of using microwave enhanced hot air heating system for simultaneous dry blanching and dehydration of mushroom slices. The technology involves application of microwave energy at the ...The study evaluated the feasibility of using microwave enhanced hot air heating system for simultaneous dry blanching and dehydration of mushroom slices. The technology involves application of microwave energy at the beginning of dehydration process to inactivate enzymes as well as to remove a certain amount of moisture at the same time and then followed by hot air drying to complete the process. The study investigated effects of different processing parameters, i.e., microwave power level and exposure time on dehydration and quality characteristics of mushroom slices. Mushroom slices were pretreated with different microwave power levels of 240, 360 and 480 W for 1, 3 and 5 min before the hot air-drying. The optimum range of the microwave power level and pretreatment time was found to be 360 W, 3 min and 360 W, 1 min in obtaining the maximum and minimum levels of response parameters.展开更多
文摘为探索切片处理对半干红枣热风干燥特性的影响,以半干原枣果作参照,比较了不同热风干燥温度下枣片和枣果的干燥特性,分别建立了干燥动力学模型。研究结果表明,切片处理可以缩短红枣的干燥时间;枣片的热风干燥过程符合Page方程,而枣果的热风干燥过程符合Henderson and Pabis方程。枣片的有效扩散系数是枣果有效扩散系数的的10倍左右,分别为1.77×10-5m2/s~2.99×10-5m2/s、4.56×10-6m2/s~7.20×10-6m2/s。结果表明切片处理对红枣的干燥特性有明显的影响。
文摘The study evaluated the feasibility of using microwave enhanced hot air heating system for simultaneous dry blanching and dehydration of mushroom slices. The technology involves application of microwave energy at the beginning of dehydration process to inactivate enzymes as well as to remove a certain amount of moisture at the same time and then followed by hot air drying to complete the process. The study investigated effects of different processing parameters, i.e., microwave power level and exposure time on dehydration and quality characteristics of mushroom slices. Mushroom slices were pretreated with different microwave power levels of 240, 360 and 480 W for 1, 3 and 5 min before the hot air-drying. The optimum range of the microwave power level and pretreatment time was found to be 360 W, 3 min and 360 W, 1 min in obtaining the maximum and minimum levels of response parameters.