番木瓜中短波红外干燥特性

doi:10.7506/spkx1002-6630-201507006

食品科学

番木瓜中短波红外干燥特性

高鹤1,2，易建勇1，毕金峰1,*，刘璇1，邓放明2，吴昕烨1

1.中国农业科学院农产品加工研究所，农业部农产品加工综合性重点实验室，北京 100193；
2.湖南农业大学食品科学技术学院，湖南长沙 410128

出版日期:2015-04-15 发布日期:2015-05-05

Drying Characteristics of Papaya with Middle- and Short-Wave Infrared Radiation

GAO He1,2, YI Jianyong1, BI Jinfeng1,*, LIU Xuan1, DENG Fangming2, WU Xinye1

1. Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
2. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China

Online:2015-04-15 Published:2015-05-05

摘要/Abstract

摘要：

本实验探讨不同干燥温度（60、70、80、90 ℃）和不同红外功率（675、1 125、1 575、2 025 W）下番木瓜中短波红外干燥特性。结果表明：干燥温度对番木瓜干燥速率的影响较大，红外功率对番木瓜干燥速率影响较小；干燥温度和红外功率越高耗时越短，番木瓜中短波红外干燥主要为降速过程。利用3 种数学模型对番木瓜中短波红外干燥实验数据进行拟合发现，Henderson and Pabis模型是番木瓜中短波红外干燥过程的最适模型，模型预测值与实验值较为一致，能够较好地描述番木瓜中短波红外干燥过程。番木瓜中短波红外干燥的水分有效扩散系数随干燥温度和红外功率的增大而增大；不同干燥温度和红外功率下番木瓜中短波红外干燥的水分有效扩散系数（Deff）变化范围分别为11.14×10−10～29.11×10−10、14.29×10−10～17.22×10−10 m2/s。根据阿伦尼乌斯方程计算出番木瓜中短波红外干燥的活化能为32.13 kJ/mol。

关键词: 红外干燥, 干燥特性, 番木瓜, 水分有效扩散系数, 活化能

Abstract:

The characteristics of infrared radiation drying for papaya at different drying temperatures (60, 70, 80 and 90 ℃)
and powers (675, 1 125, 1 575 and 2 025 W) were discussed in this paper. The results showed that drying temperature had
a significant effect on the drying rate of papaya. The influence of infrared power on the drying rate of papaya was less.
The drying time was reduced with an increase in either drying temperature or infrared power. Infrared drying of papaya
slices mainly occurred in the falling rate drying period. According to the statistical results, the middle- and short-wave
infrared radiation drying behavior of papaya slices were properly described by Henderson and Pabis model among three
mathematical models that were used to fit the experimental data. Better agreement between the predicted and experimental
values was obtained using the selected model. The effective diffusion coefficient increased with increasing air temperature
or infrared power. The effective moisture diffusion coefficient (Deff) ranged from 11.14 × 10-10–29.11 × 10-10 m2/s at different
drying temperatures and from 14.29 × 10-10 -17.22 × 10-10 m2/s at different infrared powers. The calculated activation energy
of middle- and short-wave infrared radiation drying for papaya was 32.13 kJ/mol based on the Arrhenius equation.

Key words: infrared drying, drying characteristics, papaya, effective moisture diffusion coefficient, activation energy

中图分类号:

高鹤1,2，易建勇1，毕金峰1,*，刘璇1，邓放明2，吴昕烨1. 番木瓜中短波红外干燥特性[J]. 食品科学, doi: 10.7506/spkx1002-6630-201507006.

GAO He1,2, YI Jianyong1, BI Jinfeng1,*, LIU Xuan1, DENG Fangming2, WU Xinye1. Drying Characteristics of Papaya with Middle- and Short-Wave Infrared Radiation[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201507006.

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番木瓜中短波红外干燥特性

Drying Characteristics of Papaya with Middle- and Short-Wave Infrared Radiation

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