胶体多孔介质的缓苏-间断干燥工艺研究

以胶体多孔介质胡萝卜切片为物料,以干燥后产品的含水量和β-胡萝卜素保留率为质量指标,研究了物料在静态干燥、动态干燥以及缓苏-间断工艺干燥处理时的产品质量变化规律.结果表明:动态干燥过程中,物料与加热介质的接触面积大,干燥速率较高;缓苏-间断工艺使物料中的剩余水分得以重新分布,消除了物料的表面硬化,可以更快地去除物料中的水分,且β-胡萝卜素的保留率最高.此研究结果可以有效地指导工业生产

A New Technic of the Intermittent-tempering Drying of a Colloid Porous Media

Carrot is a typical colloid porous media.Thermal drying of carrot slices was carried out in a stationary channel dryer,and a continuous and intermittent fluidized bed dryer respectively.The quality of the dried products was compared based on the final moisture content and retention rate of β-carotene.Experimental results showed that in the dynamic drying process,the larger the contact area between the material and the heating medium,the higher the rate of drying proecess.The intermittent-tempering drying method could redistribute the material residual moisture,eliminate material surface hardening,reduce drying time,and improve the retention rate of β-carotene.The results obtained in this research can better our knowledge of intermittent fluidized drying of colloid porous media and have a certain significance in industry.