食品科学 ›› 2019, Vol. 40 ›› Issue (21): 100-106.doi: 10.7506/spkx1002-6630-20181022-240

• 食品工程 • 上一篇    下一篇

营养冲调粥流化床干燥特性及动力学模型的建立

李雨朋,赵一霖,赵城彬,吴玉柱,许秀颖,曹勇,张浩,刘景圣   

  1. (吉林农业大学食品科学与工程学院,小麦和玉米深加工国家工程实验室,吉林 长春 130118)
  • 出版日期:2019-11-15 发布日期:2019-12-02
  • 基金资助:
    “十三五”国家重点研发计划项目(2016YFD0400702);现代农业产业技术体系建设专项(CARS-02-30); 全国粮食行业领军人才资助项目(LL2018201)

Fluidized Bed Drying Properties and Kinetic Modelling of Nutritious Reconstituted Porridge

LI Yupeng, ZHAO Yilin, ZHAO Chengbin, WU Yuzhu, XU Xiuying, CAO Yong, ZHANG Hao, LIU Jingsheng   

  1. (National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)
  • Online:2019-11-15 Published:2019-12-02

摘要: 利用流化床干燥装置,对营养冲调粥(玉米、红豆、荞麦、燕麦和小米质量比为3.5∶3.0∶2.0∶0.7∶0.8,加水后经双螺杆挤压膨化制得)的流化床干燥特性进行实验研究,探讨干燥过程中不同风速、进风温度以及产品加工过程中的加水量对营养冲调粥干基水分质量分数和干燥速率的影响,得到了营养冲调粥流化床干燥的失水特性规律。根据实验数据建立营养冲调粥流化床干燥的动力学模型,并对模型进行统计检验。结果表明,经拟合得到营养冲调粥流化床干燥的最佳模型为Page模型,拟合方程为:ln(-ln MR)=-4.064 63+0.014 14T+0.069 85v+0.327 5H+(0.570 96+0.000 976 25T-0.009 68v-0.265 5H)ln t(T为进风温度/℃;v为干燥风速/(m/s);H为原料加水量/%),此方程能够较好地描述营养冲调粥的干燥过程,准确预测各阶段营养冲调粥的干基水分质量分数和干燥速率。

关键词: 营养冲调粥, 流化床干燥, 干燥特性, 动力学模型

Abstract: An experimental study was conducted to investigate the drying characteristics of nutritious reconstituted porridge (prepared from a mixture of corn, red bean, buckwheat, oats and millet (3.5:3.0:2.0:0.7:0.8, m/m) with added water by twin screw extrusion) on a fluidized bed dryer. The effects of airflow rate, inlet air temperature and water addition on the dry basis moisture content and drying rate of nutritious reconstituted porridge were explored. The water loss characteristics during the drying process were obtained. Based on the experimental data, a kinetic model was established, and it was statistically tested. The results showed that the Page model was the best model for describing the fluidized bed drying of nutritious reconstituted porridge, and the fitting equation was ln(?ln MR) = ?4.064 63 + 0.014 14T + 0.069 85v + 0.327 5H + (0.570 96 + 0.000 976 25T ? 0.009 68v ? 0.265 5H)ln t, where T was inlet air temperature (℃), v was airflow rate (m/s), and H was the amount of water addition (%). This equation could better describe the drying process and accurately predict the dry basis moisture content and drying rate at each of its stages.

Key words: nutritional reconstituted porridge, fluidized bed drying, drying characteristics, kinetic model

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