| 京东板栗干燥失水特性 |
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| 引用本文： | 常学东,朱京涛,刘秀凤,高海生,蔡金星.京东板栗干燥失水特性[J].河北科技师范学院学报,2007,21(4):19-23. |
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| 作者姓名： | 常学东 朱京涛 刘秀凤 高海生 蔡金星 |
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| 作者单位： | 1. 河北科技师范学院,食品工程系,河北,秦皇岛,066600
2. 河北科技师范学院,园艺园林系,河北,秦皇岛,066600 |
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| 基金项目： | 河北省科技厅资助项目(项目编号:06220153)，唐山市科技局资助项目(项目编号:06124901A-5)部分内容 |
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| 摘 要： | 研究了京东板栗在不同干燥条件下的失水规律。结果表明:板栗烘干、真空干燥、微波干燥的失水特性主要表现为降速干燥过程,干燥过程属于内部扩散控制。烘干和微波干燥动力学模型为Page方程;真空干燥为单项扩散模型。不同切片厚度具有相同的变化趋势,但对干燥速率的大小影响程度却存在差异。
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| 关 键 词： | 板栗 干燥动力学 数学模型 干燥特性 |
| 文章编号： | 1672-7983(2007)04-0019-05 |
| 修稿时间： | 2006年4月12日 |
The Dehydrating Characteristic of Chinese Chestnuts in Different Drying Methods |
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| CHANG Xue-dong,ZHU Jing-tao,LIU Xiu-feng,GAO Hai-sheng,CAI Jin-xing.The Dehydrating Characteristic of Chinese Chestnuts in Different Drying Methods[J].Journal of Hebei Normal University of Science & Technology,2007,21(4):19-23. |
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| Authors: | CHANG Xue-dong ZHU Jing-tao LIU Xiu-feng GAO Hai-sheng CAI Jin-xing |
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| Abstract: | The regularity of Chinese chestnut's losing water in different drying methods was studied.The result showed that the dehydration character in Chinese chestnut was mainly the descending rate of drying in the process of baked drying,vacuum drying and microwave drying.The process of drying was the control of inside diffusion.The drying dynamics models of baked drying and microwave drying were Page equation,and the drying dynamics model of vacuum drying was simplification diffuseness mode.The different thickness of sections had the same trend by different methods,but they had different effects in the rate of drying. |
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| Keywords: | Chinese chestnuts drying dynamics mathematics model drying characteristic |
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