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• 基础研究 •    下一篇

南美白对虾过热蒸汽干燥特性及干燥数学模型研究

员冬玲,耿文广,孙荣峰   

  1. 山东省科学院能源研究所
  • 收稿日期:2018-12-29 修回日期:2019-11-14 出版日期:2020-02-15 发布日期:2020-02-26
  • 通讯作者: 员冬玲 E-mail:yuandl@sderi.cn
  • 基金资助:
    山东省重点研发计划项目(重大关键技术);山东省科学院-无棣产学院协同创新基金

Drying models and characteristics of Penaeus vannamei in superheated steam drying

Dong-Ling YUN 2, 2   

  • Received:2018-12-29 Revised:2019-11-14 Online:2020-02-15 Published:2020-02-26
  • Contact: Dong-Ling YUN E-mail:yuandl@sderi.cn

摘要: 为研究南美白对虾过热蒸汽干燥特性,对白对虾在过热蒸汽温度130-160℃进行了干燥试验。对试验所得数据与6种常用干燥模型进行非线性回归拟合分析,确定最佳干燥模型,并对模型进行验证。进一步计算了不同温度下的水分有效扩散系数,根据Arrhenius经验公式建立有效扩散系数与温度的关系。结果表明:白对虾的过热蒸汽干燥是一个降速干燥过程,干燥温度对干燥过程影响显著,提高干燥温度可提高干燥速度。比较模型评价指标,干燥试验数据最符合Logarithmic模型。该模型预测值与实测值拟合良好,可以较为准确地模拟干燥过程中白对虾的失水率变化规律。随着过热蒸汽干燥温度的升高,有效扩散系数从3.18608×10-9增大到7.28972×10-9 m2/s,并符合Arrhenius方程,活化能为39.631 kJ/mol。此外,过热蒸汽干燥温度越低,南美白对虾的色泽度越好,温度过高会影响干制品色泽。综合考虑干燥速率和干制品品质,过热蒸汽干燥温度不宜超过150℃。

关键词: 南美白对虾, 过热蒸汽干燥, 模型, 有效扩散系数, 活化能

Abstract: The purpose of this study was to investigate the drying characteristics of Penaeus vannamei under superheated steam. The drying experiments of Penaeus vannamei samples at the temperature range of 130-160 °C for superheated steam were carried out. The non-linear fitting analysis was carried out on the experimental data and the six commonly used drying models to determine the optimal drying model and verify the model. The effective moisture diffusion coefficient at different temperatures was further calculated, and the relationship between effective moisture diffusion coefficient and temperature was established according to the Arrhenius empirical formula. The results showed that the superheated steam drying of Penaeus vannamei was a deceleration drying process, and the drying temperature had a significant effect on drying process. The higher the drying temperature, the greater the drying rate. Under certain experimental conditions, Logarithmic modles fit the highest. The drying model could accurately estimate the the water loss rate of Penaeus vannamei during the drying process under different temperatures of superheated steam. With the increase of superheated steam drying temperature, the effective diffusion coefficient increased from 3.18608×10-9 to 7.28972×10-9 m2/s, the activation energy was 39.631 kJ/mol. Furthermore, if the superheated steam drying temperature is too high, it will affect the color of dried product. The lower the drying temperature of the superheated steam, the better the color of the white shrimp. Considering the drying rate and dry product quality, the superheated steam drying temperature should not exceed 150 °C.

Key words: Penaeus vannamei, superheated steam drying, models, effective diffusivity coefficient, activation energy

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