食品科学 ›› 2025, Vol. 46 ›› Issue (10): 231-239.doi: 10.7506/spkx1002-6630-20240723-234

• 食品工程 • 上一篇    下一篇

苹果片热风干燥过程中的热湿传递与溶质迁移模拟及试验

赵哲,袁越锦,柳忠彬,彭懿婷,佘海龙,尹鹏   

  1. (1.四川轻化工大学机械工程学院,四川 宜宾 644000;2.过程装备与控制工程四川省高校重点实验室,四川 宜宾 644000;3.陕西科技大学机电工程学院,陕西 西安 710021)
  • 出版日期:2025-05-25 发布日期:2025-05-07
  • 基金资助:
    过程装备与控制工程四川省高校重点实验室开放基金项目(GK202301); 四川轻化工大学科研创新团队计划项目(SUSE652A010); 五粮液-四川轻化工大学产学研合作项目(CXY2022ZR003)

Simulation and Experimental Studies of Heat and Moisture Transfer and Solute Migration during Hot Air Drying of Apple Slices

ZHAO Zhe, YUAN Yuejin, LIU Zhongbin, PENG Yiting, SHE Hailong, YIN Peng   

  1. (1. School of Mechanical Engineering, Sichuan University of Science & Engineering, Yibin 644000, China; 2. Sichuan Provincial Key Lab of Process Equipment and Control, Yibin 644000, China; 3. College of Mechanical and Electrical Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China)
  • Online:2025-05-25 Published:2025-05-07

摘要: 为揭示果蔬干燥营养流失的热湿传递与溶质迁移内在机理,确定果蔬微孔结构特性及孔隙界面毛细力等因素对其干燥过程的影响,运用孔道网络方法和热质传递原理等交叉学科知识,建立孔隙尺度下果蔬干燥营养流失的孔道网络模型,采用Visual C++与Matlab语言联合编程设计开发软件,模拟分析干燥过程中的温度、水分及糖分分布等情况,并以苹果切片作为果蔬典型代表进行热风干燥实验及模型验证。结果表明:干燥曲线模拟值与试验值相对误差小于10%,模型可有效模拟果蔬干燥热湿传递与溶质迁移过程,再现干燥过程中的“流糖”现象;温度场与水分场相互耦合,导致干燥前沿呈现比较明显的温度分界线;热风温度升高、热风相对湿度减小及热风风速增大均会使干燥速率增大,且均会导致物料中营养成分流失增加;热风相对湿度越大,物料温度在干燥前期上升速率越大。研究结果可为果蔬干燥品质分析与优化、干燥过程的节能与提效提供理论基础。

关键词: 果蔬干燥;传热传质;溶质迁移;孔道网络;苹果片

Abstract: In order to reveal the underlying mechanism of heat and moisture transfer and solute migration associated with nutrient losses during the drying process of fruits and vegetables and to determine the influence of factors such as the micropore structure characteristics of fruits and vegetables and the capillary force at the pore interface on the drying process, this study employed interdisciplinary knowledge such as pore network modeling and the principle of heat and mass transfer to establish a pore-scale network model for simulating nutrient losses from fruit and vegetable drying. Visual C++ and Matlab were used to design and develop software to simulate and analyze the temperature, moisture, and sugar distribution during the drying process. Hot air drying experiments and model verification were carried out on apple slices as a typical representative of fruits and vegetables. The results showed that the relative error between the simulated values from the drying curve and the experimental values was less than 10%, indicating that the model could effectively simulate the processes of heat and moisture transfer and solute migration in fruit and vegetable drying and reproduce the occurrence of ‘sugar exudation’ in the drying process. The temperature field and the wet field were interlinked with each other, leading to an obvious temperature dividing line at the drying front. Increasing hot air temperature and velocity and decreasing the relative humidity of hot air all accelerated the drying rate and increased the loss of nutrients from the material. The higher the relative humidity of hot air, the faster the material temperature increased in the early stage of drying. The results of this study provide a theoretical basis for the analysis and optimization of the drying quality of fruits and vegetables and for energy saving and efficiency improvement in the drying process.

Key words: drying of fruits and vegetables; heat and mass transfer; solute migration; pore network; apple slices

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