食品科学 ›› 2020, Vol. 41 ›› Issue (3): 62-67.doi: 10.7506/spkx1002-6630-20181229-346

• 基础研究 • 上一篇    下一篇

南美白对虾过热蒸汽干燥特性及干燥数学模型

员冬玲,耿文广,杜锐,孙荣峰,王寿权,赵改菊   

  1. (1.齐鲁工业大学(山东省科学院),山东省科学院能源研究所,山东 济南 250103;2.山东海城生态科技集团有限公司,山东 滨州 251900)
  • 出版日期:2020-02-15 发布日期:2020-02-26
  • 基金资助:
    山东省科学院-无棣产学院协同创新基金项目(2016CXY-5); 山东省重点研发计划(重大关键技术)项目(2016ZDJS06B01)

Drying Characteristics and Modelling of Penaeus vannamei during Superheated Steam Drying

YUN Dongling, GENG Wenguang, DU Rui, SUN Rongfeng, WANG Shouquan, ZHAO Gaiju   

  1. (1. Energy Research Institute, Qilu University of Technology (Shandong Academy Sciences), Jinan 250103, China; 2. Shandong Haicheng Ecological Technology Group Co. Ltd., Binzhou 251900, China)
  • Online:2020-02-15 Published:2020-02-26

摘要: 为研究南美白对虾过热蒸汽干燥特性,对南美白对虾在过热蒸汽温度130~160 ℃下进行干燥实验。对实验所得数据与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,提高干燥温度可加快干燥速率。比较模型评价指标发现,干燥实验数据最符合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3.186 08×10-9 m2/s增大到7.289 72×10-9 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 in superheated steam. The drying experiments were carried out in the temperature range of 130–160 ℃. Non-linear fitting analysis of the experimental data was carried out using six common drying models to determine and validate the optimal drying model. Further, Effective moisture diffusion coefficients at different temperatures were calculated, and the relationship between effective moisture diffusion coefficient and temperature was established according to the Arrhenius equation. The results showed that the superheated steam drying of Penaeus vannamei was a falling rate drying process, and the drying temperature had a significant effect on the drying process. The higher drying temperature could result in a greater drying rate. Under certain experimental conditions, the experimental data were best fitted to the Logarithmic model. The drying model could accurately estimate the water loss rate of Penaeus vannamei during the drying process at different temperatures of superheated steam. As the superheated steam temperature increased, the effective diffusion coefficient increased from 3.186 08 × 10-9 to 7.289 72 × 10-9 m2/s, with an activation energy of 39.631 kJ/mol. Furthermore, the color of dried product was better at lower drying temperatures, but excessively higher temperatures had a negative effect on it. Considering both the drying rate and the dried product quality, the superheated steam temperature should not exceed 150 ℃.

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

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