| 竹笋热风薄层干燥特性及动力学分析 |
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| 引用本文： | 郑炯,张甫生,阚建全,龚平,钟金锋.竹笋热风薄层干燥特性及动力学分析[J].现代食品科技,2014,30(2):112-116. |
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| 作者姓名： | 郑炯 张甫生 阚建全 龚平 钟金锋 |
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| 作者单位： | 西南大学食品科学学院，重庆市特色食品工程技术研究中心，农业部农产品贮藏保鲜质量安全风险评估实验室 (重庆)，重庆 400715;西南大学食品科学学院，重庆市特色食品工程技术研究中心，农业部农产品贮藏保鲜质量安全风险评估实验室 (重庆)，重庆 400715;西南大学食品科学学院，重庆市特色食品工程技术研究中心，农业部农产品贮藏保鲜质量安全风险评估实验室 (重庆)，重庆 400715;西南大学食品科学学院，重庆市特色食品工程技术研究中心，农业部农产品贮藏保鲜质量安全风险评估实验室 (重庆)，重庆 400715;西南大学食品科学学院，重庆市特色食品工程技术研究中心，农业部农产品贮藏保鲜质量安全风险评估实验室 (重庆)，重庆 400715 |
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| 基金项目： | 国家重大星火计划项目(2011GA811001)；中央高校基本科研业务费专项资金资助项目（XDJK2013C131） |
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| 摘 要： | 干燥是竹笋加工中最为常见的一种方式,为了解竹笋在热风薄层干燥条件下的干燥特性,本实验以大叶麻竹笋为试验原料,竹笋片干基含水率和干燥速率为试验测试指标,研究了不同干燥温度、风速和笋片厚度等因素对干燥速率的影响,并建立竹笋热风薄层干燥的动力学模型。结果表明:热风薄层干燥温度、风速和笋片厚度均对竹笋的干燥特性影响较大。随着干燥温度和风速的升高,干燥速率增加;随着笋片厚度的增加,干燥速率降低。不同条件下的干燥均可分为加速、恒速和降速干燥3个阶段。竹笋的适宜热风薄层干燥条件为干燥温度80℃、风速2.0 m/s、笋片厚度1.0 cm。竹笋热风薄层干燥的动力学满足Page模型,Page模型适合对竹笋热风薄层干燥过程进行描述和预测。所得研究结果将为竹笋干的热风薄层干燥可控制工业化生产提供参考。
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| 关 键 词： | 竹笋 热风薄层干燥 干燥特性 动力学 模型 |
| 收稿时间： | 2013/9/12 0:00:00 |
Analysis of Hot-air Thin Layer Drying Characteristics and Kinetics Model of Bamboo Shoots |
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| ZHENG Jiong,ZHANG Fu-sheng,KAN Jian-quan,GONG Ping and ZHONG Jin-feng.Analysis of Hot-air Thin Layer Drying Characteristics and Kinetics Model of Bamboo Shoots[J].Modern Food Science & Technology,2014,30(2):112-116. |
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| Authors: | ZHENG Jiong ZHANG Fu-sheng KAN Jian-quan GONG Ping and ZHONG Jin-feng |
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| Affiliation: | College of Food Science, Southwest University, Chongqing Research Center of Special Food Engineering and Technology, Agriculture Department of storage and preservation of agricultural products quality safety risk assessment Laboratory (Chongqing), Chongqing 400715, China;College of Food Science, Southwest University, Chongqing Research Center of Special Food Engineering and Technology, Agriculture Department of storage and preservation of agricultural products quality safety risk assessment Laboratory (Chongqing), Chongqing 400715, China;College of Food Science, Southwest University, Chongqing Research Center of Special Food Engineering and Technology, Agriculture Department of storage and preservation of agricultural products quality safety risk assessment Laboratory (Chongqing), Chongqing 400715, China;College of Food Science, Southwest University, Chongqing Research Center of Special Food Engineering and Technology, Agriculture Department of storage and preservation of agricultural products quality safety risk assessment Laboratory (Chongqing), Chongqing 400715, China;College of Food Science, Southwest University, Chongqing Research Center of Special Food Engineering and Technology, Agriculture Department of storage and preservation of agricultural products quality safety risk assessment Laboratory (Chongqing), Chongqing 400715, China |
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| Abstract: | |
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| Keywords: | bamboo shoots hot-air thin layer drying drying characteristics kinetics model |
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