• 食品工程 •

### 马铃薯燕麦复合面条热泵-热风联合干燥质热传递规律分析

1. （1.河南科技大学食品与生物工程学院，河南 洛阳 471000；2.粮食储藏安全河南省协同创新中心，河南 郑州 450001）
• 出版日期:2020-03-15 发布日期:2020-03-23
• 基金资助:
国家自然科学基金面上项目（31671907）；“十三五”国家重点研发计划重点专项（2017YFD0400901）； “智汇郑州·1125聚才计划”创新领军团队项目（2016XT026）

### Analysis of Mass and Heat Transfer Characteristics of Potato and Oat Composite Noodles during Combined Heat Pump-Hot Air Drying

QU Zhanping, REN Guangyue, ZHANG Yingmin, DUAN Xu, ZHANG Ledao

1. (1. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China; 2. Food Storage Security Henan Collaborative Innovation Center, Zhengzhou 450001, China)
• Online:2020-03-15 Published:2020-03-23

Abstract: In this study, potato-oat composite noodles were dried by a new combined heat pump-hot air drying technique. Low-field nuclear magnetic resonance (LF-NMR) and scanning electron microscopy were used to analyze the drying characteristics and the heat transfer characteristics during the drying process. The results showed that higher heat pump temperature, water content at the conversion point or hot air temperature could result in higher drying efficiency and increased diffusion of moisture. The Midilli model was suitable for describing the drying behavior of noodles. Under different drying conditions, the effective water diffusion coefficient was 3.82 × 10-10–5.12 × 10-10 m2/s. The results of LF-NMR showed that the total water content decreased continuously during the drying process, and the peak of weakly bound water shifted to the left, indicating that the content of weakly bound water decreased to the greatest extent, accompanied by a simultaneous decrease in the degree of freedom; weakly bound water was mostly transformed to free water along with tightly bound water. When the equilibrium moisture was reached, bound water was relatively more abundant than free water. The moisture content on a dry basis exhibited a significantly positive correlation with peak area (P < 0.01). Magnetic resonance imaging showed that the density of protons in the middle of noodles was the largest, and protons migrated outside as the drying progressed. The microstructure became denser, and tightly bound water more tightly combined with macromolecules, thus resulting in the formation of a more intact gluten network structure.