文章摘要
武 亮;张影全;王振华;于晓磊;魏益民.挂面干燥特性与模型拟合研究[J].中国食品学报,2019,19(8):119-129
挂面干燥特性与模型拟合研究
  
DOI:
中文关键词: 挂面  干燥特性  温度  相对湿度  热焓
英文关键词: Chinese dried noodle  drying characteristics  temperature  relative humidity  enthalpy
基金项目:国家自然科学基金项目(31501527,51506218);国家现代农业(小麦)产业技术体系建设专项(CARS-03);中国农业科学院国家科技创新工程项目
作者单位
武 亮;张影全;王振华;于晓磊;魏益民 中国农业科学院农产品加工研究所/农业部农产品加工综合性重点实验室北京100193 
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中文摘要:
      为研究挂面的干燥特性,采用实验室食品水分分析技术平台,研究不同温度(30,40,50 ℃)和相对湿度(65%,75%,85%)条件下挂面的干燥特性及其变化规律;利用数学模型拟合挂面干燥过程的含水率曲线。结果表明,温度越高,挂面的干燥速率越快,平衡含水率越低;相对湿度越低,挂面的干燥速率越快,平衡含水率越低;相对湿度对挂面干燥过程的影响大于温度的影响。干燥前期,挂面干燥速率有一个提升过程;随后,干燥速率呈线性逐渐降低。分析认为,干燥速率提升过程是挂面内外温度趋于一致的过程所致。试验证明,温度40 ℃,相对湿度75%,是较为合理的挂面干燥工艺;在此低温干燥条件下,热能利用率较高,也便于生产干燥工艺的调节和控制。通过对挂面干燥过程含水率模型拟合分析发现,Page模型能够很好地反映挂面干燥过程含水率的变化(R2 = 0.9996)。本研究结果为进一步了解挂面的干燥特性,确定最佳干燥工艺参数提供了技术依据,为挂面干燥过程标准化、自动化提供理论和技术依据。
英文摘要:
      Noodle drying is a dehydration process, which enables to preserve noodles for a long time. The drying process governs the product quality, but it is difficult to control. Improper drying conditions not only consumes large amounts of energy but also result in noodle quality deterioration (noodle crisp, breaking and with more cooking loss). Understanding of the law of the dehydration process of Chinese dried noodles is a meaningful way to set out the drying process parameter, which can also make the production stable, improve the product yield and quality, reduce energy consumption and reduce the production cost. In order to study the drying characteristics of Chinese dried noodle, the drying of fresh Chinese noodle was carried out under constant conditions (T=30, 40, 50 ℃;RH=65%,75%, 85%). Four mathematical models were used to fit the drying process. Drying experiments were performed in a moisture analysis platform, which supplied stable drying conditions. The weight loss of dried noodle was recorded by Balance Link 2.20 (Mettler-Toledo Group, Zurich, Switzerland) on line and the initial moisture content of the sample was determined by the air-oven method at 130 ℃(4 h). A similar behavior was observed under all drying conditions. Equilibrium moisture content (EMC) varied with temperature and relative humidity (RH) of drying medium. Drying condition with higher temperature has a higher drying rate and a lower EMC. In contrast, lower relative humidity has a higher drying rate and the lower noodle EMC. RH had a greater influence (F = 422.36**) on EMC than of the temperature (F = 68.80**). The drying rate increased at first 10min then decrease with the moisture content reduced. When noodle drying rate increased, process the internal and external temperature is gradually uniformity, and the noodle drying process can be assumed to be isothermal. The results showed that, drying at a temperature of 40 ℃, RH of 75% is a reasonable setting for noodle drying process and had high heat energy utilization, which can benefit to noodle drying process adjustment and control. Page model was found to the best to describe the drying characteristics of Chinese dried noodle. The effective moisture diffusivities values of dried noodle ranging from 3.17×10-11m2/s to 3.81×10-11m2/s. This study also provides a theoretical basis to understanding of the dried noodles characteristics and some useful experience for settings drying medium parameters.
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