JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

热重分析法研究小米挤压膨化产品的干燥动力学

赵学伟 ,  魏益民 ,  张波

downloadPDF
赵学伟, 魏益民, 张波. 热重分析法研究小米挤压膨化产品的干燥动力学[J]. 轻工学报, 2011, 26(4): 17-21. doi: 10.3969/j.issn.1004-1478.2011.04.004
引用本文: 赵学伟, 魏益民, 张波. 热重分析法研究小米挤压膨化产品的干燥动力学[J]. 轻工学报, 2011, 26(4): 17-21. doi: 10.3969/j.issn.1004-1478.2011.04.004
shu
ZHAO Xue-wei, WEI Yi-min and ZHANG Bo. Study on drying kinetics of millet extrudate by thermogravimetry[J]. Journal of Light Industry, 2011, 26(4): 17-21. doi: 10.3969/j.issn.1004-1478.2011.04.004
Citation: ZHAO Xue-wei, WEI Yi-min and ZHANG Bo. Study on drying kinetics of millet extrudate by thermogravimetry[J]. Journal of Light Industry, 2011, 26(4): 17-21. doi: 10.3969/j.issn.1004-1478.2011.04.004
shu

热重分析法研究小米挤压膨化产品的干燥动力学

  • 郑州轻工业学院 食品与生物工程学院, 河南 郑州 450002;

  • 中国农业科学院 农产品加工研究所, 北京 100094

  • 中图分类号: TS210.1

Study on drying kinetics of millet extrudate by thermogravimetry

  • College of Food and Bioeng., Zhengzhou Univ. of Light Ind., Zhengzhou 450002, China;

  • Inst. of Agro-Food Sci. and Tech., CAAS, Beijing 100094, China

  • Received Date: 2011-04-15
    Available Online: 2011-07-15

    CLC number: TS210.1

  • 摘要: 采用非等温热重分析法研究了小米挤压膨化产品的干燥动力学,升温速率分别为2℃/min,6℃/min,10℃/min,15℃/min,20℃/min.采用FWO法、KAS法以及迭代法对热重数据进行分析,求解干燥活化能.根据求得的活化能,由Coats-Redfern方程和Achar方程确定最概然机理函数,并进行指前因子A和反应级数n的求解.结果表明:干燥过程遵循简单级数模型,平均活化能为89.42KJ/mol,n和A的值随升温速率的不同而有所变化,分别为3.17~3.55和2.62×1012~4.63×1012.
    Abstract: The drying kinetics of millet extrudate was investigated by non-isothermal thermogravimetry at five heating rate(2℃/min,6℃/min,10℃/min,15℃/min,20℃/min).The drying measurements was analysed by FWO,KAS and iterative procedure for the determining of activation energy Ea.With the value ofEa,Coats-Redfern and Achar equations were combined for confirming the most probable mechanism,and calculating the pre-exponental factor A and reaction order n.The results demonstrated that the drying mechanism was dominated by a n-order kinetics where n was 3.17~3.55 and A was 2.62×1012~4.63×1012,the n and A value was changed at different heating rate.The average activation energy was 89.42 kJ/mol.
    1. [1]

      Hatakeyama T, Quinn F X. Thermal analysis:Fundamen tals and Applications to Polymer Science[M]. Chiches ter:John Wiley & Sons Ltd,1999.

    2. [2]

      胡荣祖,史启祯.热分析动力学[M].北京:科学出版社,2001.

    3. [3]

      李光水,雍国平,闰向阳,等.香兰素与β-环糊精包合物的热分解动力学研究[J].食品科学,2002,23(11):42.

    4. [4]

      Santos J C O, Dos Santos I M G, De Souza A G, et al. Thermal stability and kinetics study on thermal decompo sition of commercial edible oils by thermogravimetry[J]. J Food Sci,2002,67(4):1393.

    5. [5]

      Li Xiao-tao,Li Jin-hua,Zhang Gui-en,et al. Kinetic stud ies on the thermal dissociation of β-cyclodextrin-anisalde hyde inclusion complex[J]. Thermochimica Acta, 1995, 262:165

    6. [6]

      Gouveia de Souza A, Oliveira Santos J C,Conceicao M M, et al. A thermoanalytic and kinetic study of sunflower oil[J]. Brazilian J Chem Eng,2004,21(2):265.

    7. [7]

      Fessas D, Schiraldi A. Water properties in wheat flour dough Ⅰ:Classical thermogravimetry approach[J]. Food Chemistry,2001,72:237.

    8. [8]

      Fessas D, Schiraldi A. Water properties in wheat flour dough Ⅱ:classical and knudsen thermogravimetry approach[J]. Food Chemistry,2005,90:61.

    9. [9]

      张伟南,袁誉红,李丽清,等.二水草酸锌脱水的热分解动力学研究[J].物理化学学报,2004,20(1):33.

    10. [10]

      Guan Chunxiu,Chen Donghua. A description of thermal analysis kinetics of dehydration of ammonium oxalate mo nohydrate[J]. J South Central Univ for Nat:Nat Sci Edi tion,2004,23(1):14.

    11. [11]

      Madhava M,Srinivasa R P,Goswami T K. Drying kinetics of paddying using thermogravimetric analysis[J]. Drying Tech,2001,19(6):1201.

    12. [12]

      李丽清,彭玉华,陈栋华.热分析动力学的多升温速率等温法及其应用[J].中南民族大学学报:自然科学版,2004,23(2):18.

    13. [13]

      Feng H,Tang J,John Dixon-Warren S. Determination of moisture diffusivity of red delicious apple tissues by ther mogravimetric analysis[J]. Drying Tech, 2000, 18(6):1183.

    1. [1]

      章存勇 , 庄海锋 , 时雅琪 , 邹鹏 , 丁乃红 , 纵坤 , 贾良元 , 郭东锋 . 国内外雪茄烟叶热解产物差异性研究. 轻工学报, 2024, 0(0): -.

    2. [2]

      章存勇 , 庄海锋 , 时雅琪 , 邹鹏 , 丁乃红 , 纵坤 , 贾良元 , 郭东锋 . 国内外雪茄烟叶热解产物差异性研究. 轻工学报, 2024, 39(5): 118-126. doi: 10.12187/2024.05.014

  • 加载中
WeChat 点击查看大图
计量
  • PDF下载量:  31
  • 文章访问数:  1096
  • 引证文献数: 0
文章相关
  • 收稿日期:  2011-04-15
  • 刊出日期:  2011-07-15
通讯作者: 陈斌, bchen63@163.com
  • 1. 

    沈阳化工大学材料科学与工程学院 沈阳 110142

  1. 本站搜索
  2. 百度学术搜索
  3. 万方数据库搜索
  4. CNKI搜索
赵学伟, 魏益民, 张波. 热重分析法研究小米挤压膨化产品的干燥动力学[J]. 轻工学报, 2011, 26(4): 17-21. doi: 10.3969/j.issn.1004-1478.2011.04.004
引用本文: 赵学伟, 魏益民, 张波. 热重分析法研究小米挤压膨化产品的干燥动力学[J]. 轻工学报, 2011, 26(4): 17-21. doi: 10.3969/j.issn.1004-1478.2011.04.004
shu
ZHAO Xue-wei, WEI Yi-min and ZHANG Bo. Study on drying kinetics of millet extrudate by thermogravimetry[J]. Journal of Light Industry, 2011, 26(4): 17-21. doi: 10.3969/j.issn.1004-1478.2011.04.004
Citation: ZHAO Xue-wei, WEI Yi-min and ZHANG Bo. Study on drying kinetics of millet extrudate by thermogravimetry[J]. Journal of Light Industry, 2011, 26(4): 17-21. doi: 10.3969/j.issn.1004-1478.2011.04.004
shu

热重分析法研究小米挤压膨化产品的干燥动力学

  • 郑州轻工业学院 食品与生物工程学院, 河南 郑州 450002;
  • 中国农业科学院 农产品加工研究所, 北京 100094
  • 收稿日期: 2011-04-15
  • 网络出版日期: 2011-07-15

摘要: 采用非等温热重分析法研究了小米挤压膨化产品的干燥动力学,升温速率分别为2℃/min,6℃/min,10℃/min,15℃/min,20℃/min.采用FWO法、KAS法以及迭代法对热重数据进行分析,求解干燥活化能.根据求得的活化能,由Coats-Redfern方程和Achar方程确定最概然机理函数,并进行指前因子A和反应级数n的求解.结果表明:干燥过程遵循简单级数模型,平均活化能为89.42KJ/mol,n和A的值随升温速率的不同而有所变化,分别为3.17~3.55和2.62×1012~4.63×1012.

English Abstract

参考文献 (13) 相关文章 (2)

目录

/

返回文章

网站版权 © 轻工学报编辑部

地址：河南省郑州市科学大道136号邮编：450001

本系统由北京仁和汇智信息技术有限公司开发 技术支持： info@rhhz.net