红外热空气干燥对山麦片的影响:干燥动力学,能源消耗,微观结构和营养成分
Jikai Zhang1,2,3, Xia Zheng1,2,3, Hongwei Xiao4
1College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China.
Foods (Basel, Switzerland)
|August 26, 2023
概括
红外热空气干燥 (IR-HAD) 与热空气干燥 (HAD) 相比,显著提高了亚麻干燥的效率和质量. IR-HAD需要更少的能量,并且在片中保留了更多有益的化合物.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业工程 农业工程
- 材料科学 材料科学 材料科学
背景情况:
- 是一种重要的作物,但其保存需要有效的干燥方法.
- 传统的热空气干燥 (HAD) 可能是能源密集型的,可能会降低质量.
- 探索像红外热空气干燥 (IR-HAD) 等先进的干燥技术对于优化加工至关重要.
研究的目的:
- 为了比较使用HAD和IR-HAD干燥的片的干燥动力学,能源消耗和质量属性.
- 为了研究不同干燥温度对切片特性的影响.
- 确定最佳的干燥条件和适合干燥的数学模型.
主要方法:
- 使用热空气干燥 (HAD) 和联合红外热空气干燥 (IR-HAD) 设备干燥片.
- 干燥温度在50°C至70°C之间.
- 评估的参数包括干燥动力学,单位能耗,颜色差异,补水率,微观结构,多糖和艾伦含量.
- 选择了韦布尔模型来描述干燥特性.
主要成果:
- 与HAD相比,IR-HAD显示了更快的干燥速度和更低的能源消耗.
- 对于这两种方法来说,较高的干燥温度通常会增加干燥速度并减少干燥时间.
- IR-HAD导致了优越的质量,包括更好的补水,保存的微观结构,以及更高的多糖和艾伦因含量.
- 干片的最佳综合评级是用60°C的IR-HAD实现的.
结论:
- IR-HAD是一种比HAD更高效和有效的片干燥方法.
- 温度显著影响干过程中的所有测试参数.
- 韦布尔模型准确地描述了在测试条件下的片的干燥特性.
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