红外对流干燥参数和洋片的切片厚度的建模和优化:对干燥动力学和物理化学质量的影响
Hany S El-Mesery1,2, Ahmed H ElMesiry3, Zicheng Hu1
1School of Energy and Power Engineering Jiangsu University Zhenjiang China.
Food science & nutrition
|June 17, 2025
概括
红外加热显著加快洋脱水,更高的功率减少了干燥时间. 切片厚度和空气流影响干燥,而Midilli和Kucuk模型最好地描述了这个过程.
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
- 热量和质量转移是热量和质量转移.
背景情况:
- 传统的食物脱水方法可能耗时,可能会影响食品质量.
- 红外加热为高效的食品加工提供了一个有希望的替代方案.
- 优化脱水参数对于保持食品质量和营养价值至关重要.
研究的目的:
- 为了统计评估红外加热参数对洋片质量的影响.
- 确定改善食品质量和加速脱水的最佳条件.
- 使用已确定的方程,模拟洋片的薄层干燥行为.
主要方法:
- 使用红外功率 (1500-5500 W/m2),空气流速 (0.3-1.0 m/s) 和厚度 (4-8 mm) 脱水洋片.
- 干燥曲线与薄层干燥方程相匹配,Midilli和Kucuk模型显示最合适 (最高R2).
- 统计分析了关键的质量属性,包括干燥时间,颜色,收缩,水活性和补水率.
主要成果:
- 干燥时间随着红外功率的增加而减少,随着切片厚度和空气流量的增加而增加.
- 米迪利和库库克方程为实验干燥数据提供了最合适的方程.
- 收缩受空气流的影响,而补水率则响应红外线强度和空气流.
结论:
- 红外加热对快速脱水的洋是有效的,像功率,空气流和厚度这样的参数显著影响结果.
- 米迪利和库库克模型准确地描述了在红外辐射下洋的薄层干燥动力学.
- 像红外辐射这样的先进加热技术为优化工业食品干燥过程提供了巨大的潜力.
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