超声微波协同提升贡柑片热风干燥效率的研究
Ultrasonic-microwave synergistic processing improvement of hot air drying efficiency for citrus Gonggan slices
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摘要: 借助动力学、热力学等方法,研究不同热风干燥温度下贡柑片在干燥过程中的干燥规律、动力学模型、水分迁移、热力学参数等,解析超声微波协同预处理对热风干燥贡柑片干燥效率的影响。结果表明:贡柑片的干燥过程遵循Two term exponential模型,干燥速率与干燥温度有关,且当干燥温度为80 ℃时,干燥速率最快;超声微波协同预处理可有效缩短贡柑片的干燥时间(缩短了0.5~1.5 h),并显著降低其水分扩散的活化能(降低了1.620 kJ/mol);同一热风干燥温度下,超声微波协同预处理组的ΔH≠、ΔS≠和ΔG≠均低于对照组;超声微波协同预处理可提高贡柑片的水分扩散有效系数(4.333×10-7~8.967×10-7),使其表面形成更多孔道。因此,超声微波协同预处理可有效提高贡柑片的热风干燥效率。Abstract: Using methods such as dynamics and thermodynamics, the drying laws, dynamic models, moisture migration, thermodynamic parameters, etc. of citrus Gonggan slices during hot air drying at different temperatures were studied. The effects of ultrasound-microwave synergistic pretreatment on the drying efficiency of citrus Gonggan slices during hot air drying were also analyzed. The results showed that the drying process followed the Two term exponential model and the drying rate was co-related with the drying temperature. The drying rate was the fastest when the drying temperature was 80 ℃. The ultrasound-microwave synergistic pretreatment effectively reduced the drying time by 0.5 hours to 1.5 hours. The activation energy (Ea) of moisture diffusion was significantly lowered by 1.620 kJ/mol. At a given hot air drying temperature, the ΔH≠, ΔS≠, and ΔG≠ of the ultrasound-microwave synergistic pretreatment group were all lower than the control group. The ultrasound-microwave synergistic pretreatment could increase the effective coefficient of water diffusion of citrus Gonggan slices (4.333×10-7 to 8.967×10-7), resulting in more pores on their surfaces. Therefore, the ultrasound-microwave synergistic pretreatment could effectively improve the hot air drying efficiency of citrus Gonggan slices.>
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