食品科学 ›› 2020, Vol. 41 ›› Issue (11): 157-164.doi: 10.7506/spkx1002-6630-20191221-249

• 食品工程 • 上一篇    下一篇

全蛋液双频超声真空干燥的干燥特性及数学模型分析

白喜婷,侯亚玲,朱文学,孙国峰   

  1. (1.河南科技大学食品与生物工程学院,河南 洛阳 471023;2.农产品干燥技术与装备河南省工程技术研究中心,河南 洛阳 471023)
  • 出版日期:2020-06-15 发布日期:2020-06-22
  • 基金资助:
    河南省高校科技创新团队支持计划项目(17IRTSTHN016)

Drying Characteristics and Mathematical Modeling of Whole Egg Liquid Dried by Dual-Frequency Ultrasonic Vacuum Drying

BAI Xiting, HOU Yaling, ZHU Wenxue, SUN Guofeng   

  1. (1. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; 2. Agricultural Product Drying Technology and Equipment of Henan Engineering Technology Research Center, Luoyang 471023, China)
  • Online:2020-06-15 Published:2020-06-22

摘要: 以全蛋液为研究对象,探讨在双频超声28 kHz+28 kHz的条件下,干燥温度、超声波功率、真空度对全蛋液双频超声真空干燥特性的影响,通过研究碘的释放量来讨论超声波功率对超声空化的影响,以及建立双频超声真空干燥数学模型。结果表明:干燥速率随着干燥温度的升高而升高,但干燥温度不宜太高;提高超声波功率和真空度均有利于提高干燥速率。碘释放量结果表明提高超声波功率可有效提高超声空化效果。有效水分扩散系数与干燥温度、超声波功率和真空度均呈正相关,计算得双频超声真空干燥活化能为9.76 kJ/mol,干燥能耗较低。Page模型能较好反映全蛋液双频超声真空干燥过程。该实验结果可为双频超声真空干燥的研究提供理论依据。

关键词: 全蛋液, 双频超声, 真空干燥, 干燥特性, 数学模型

Abstract: Whole egg liquid was dried by double-frequency (28 kHz + 28 kHz) ultrasonic vacuum drying. The effects of drying temperature, ultrasonic power, and vacuum degree on the drying characteristics of whole egg liquid was investigated. Also, the effect of ultrasonic power on the cavitation yield was explored by measuring the amount of iodine released. A mathematical model for the drying process was established. The results showed that the drying rate increased with increasing drying temperature, but the drying temperature should not be too high. Increasing the ultrasonic power and the vacuum degree was conducive to increasing the drying rate. The results of iodine release showed that increasing the ultrasonic power effectively improved the ultrasonic enhancement effect. The effective moisture diffusion coefficient was positively correlated with the drying temperature, ultrasonic power and vacuum degree. The calculated activation energy of dual-frequency ultrasonic vacuum drying was 9.76 kJ/mol, and the energy consumption for drying was low. The Page model could better reflect the dual-frequency ultrasonic vacuum drying process of whole egg liquid. The results from this study provide a theoretical basis for the study of dual-frequency ultrasonic vacuum drying.

Key words: whole egg liquid, dual-frequency ultrasound, vacuum drying, drying characteristics, mathematical modeling

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