覃 珊, 温学森, 沈 涛, 向 兰. 蒸汽漂烫菊花的薄层干燥特性和质量评价(英)[J]. 农业工程学报, 2011, 27(6): 357-364.
    引用本文: 覃 珊, 温学森, 沈 涛, 向 兰. 蒸汽漂烫菊花的薄层干燥特性和质量评价(英)[J]. 农业工程学报, 2011, 27(6): 357-364.
    Qin Shan, Wen Xuesen, Shen Tao, Xiang Lan. Thin layer drying characteristics and quality evaluation of steam blanched chrysanthemum[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2011, 27(6): 357-364.
    Citation: Qin Shan, Wen Xuesen, Shen Tao, Xiang Lan. Thin layer drying characteristics and quality evaluation of steam blanched chrysanthemum[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2011, 27(6): 357-364.

    蒸汽漂烫菊花的薄层干燥特性和质量评价(英)

    Thin layer drying characteristics and quality evaluation of steam blanched chrysanthemum

    • 摘要: 该文旨在研究蒸汽漂烫菊花的干燥特性和质量评价。在60, 80, 100和120℃ 4个温度,0.5 m/s风速条件下,对蒸汽漂烫菊花的薄层干燥特性进行研究,结果表明其干燥属于典型的降速干燥过程,干燥速度随热风温度的升高而迅速加快。通过含水率的对数与干燥时间作图,发现其干燥过程分为3个阶段(第一、第二和第三降速阶段),第一阶段能去除大约84%的水分。根据第一阶段数据,在60~120℃干燥时其有效扩散系数为1.10 to 6.44×10-9 m2/s,活化能为1829.5 kJ/kg,Midilli模型能较好地拟合其主要的干燥过程。质量评价结果表明,蒸汽漂烫2 min,100或120℃干燥菊花中,咖啡酰奎宁酸类化合物含量和抗氧化活性较高,该研究可为菊花干燥工艺提供参考。

       

      Abstract: This article aimed to investigate the thin layer drying characteristics of the steam-blanched chrysanthemum and evaluate the quality of the resulting products. The drying was carried out at air temperatures of 60, 80, 100 and 120℃ and an air velocity of 0.5 m/s. The results showed that it was a typical process with the characteristics of falling rate drying, and drying rate was markedly accelerated with increase of temperature. The process could be divided into three stages, the first, second and third falling rate stages, and about 84% of moisture was removed in the first falling rate stage. The effective diffusivities were calculated from the data of the first falling rate stage and ranged from 1.10 to 6.44×10-9 m2/s, and the activation energy was found to be 1?829.5 kJ/kg. Midilli model better fit the drying behaviour of the first falling rate stage compared to the other eight models investigated. Steam blanching for 2 min combined with drying at 100℃ or 120℃ was recommended for the production of high quality chrysanthemum.

       

    /

    返回文章
    返回