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新鲜的榴莲蜜含糖量高,水分多,是一种很容易腐烂的水果。为了能够延长贮存时间必须降低含水量。由于含糖量高,当用传统的热风干燥进行干燥时,榴莲蜜表面会出现焦糖化。为了克服这个问题,在干燥的开始阶段应用间歇热泵干燥机,在干燥中期应用低温的除湿空气。结果表明:利用循环温度和递升温度干燥的样品湿含量可降低到0.081~0.110(g水/g干物质)。此研究中用有限差分法来估算有效扩散系数值,较好地模拟了干燥动力学数据。就产品质量而言,在循环温度干燥中减少热风干燥时间可生产柔软的干燥产品。而且,低温除湿空气的缓苏作用能减少干燥样品的总体颜色变化。
Fresh durian honey sugar content is high, more water, is a very perishable fruit. In order to be able to extend the storage time must reduce the water content. Due to the high sugar content, caramelization occurs on the surface of durian honey when dried by traditional hot-air drying. In order to overcome this problem, an intermittent heat pump dryer is used in the initial stage of drying and a dehumidified air of low temperature is applied in the middle of drying. The results show that the wet content of samples dried at the circulating temperature and the ascending temperature can be reduced to 0.081 ~ 0.110 (g water / g dry matter). In this study, the finite difference method was used to estimate the effective diffusion coefficient and the dry kinetics data were well simulated. In terms of product quality, reducing hot air drying time in circulating temperature drying produces a soft, dry product. Moreover, the gentle desiccation of the dehumidified air at low temperatures can reduce the overall color change of the dried sample.