制冷学报Issue(6)：109-113,5.DOI:10.3969∕j.issn.0253-4339.2014.06.109
木鳖果热泵低温干燥工艺研究
Study on Heat PumP Low TemPerature Drying of Momordica Fruit
摘要
Abstract
In recent years, Momordica fruit, as a kind of high nutritious fruit, has been developing rapidly in Vietnam.However, the dr_ying studies for Momordica fruit is lacking.In this paper, the heat pump low temperature drying of Momordica fruit were studied and the optimum drying parameters of Momordica fruit were obtained.The nutrient components of momordica fruit were analyzed after drying.The results show that when the wind speed is constant and the air temperature is increased, the drying time is decreased, the sensory evalua_tion become worse and the loss of carotene is increased; when the air temperature is constant, the higher the wind speed is, the shorter the drying time for Momordica fruit, and the worse the sensory evaluation, and the greater the loss of carotene; The optimum drying process parameters for Momordica fruit were air temperature 50 ℃and wind speed 10 m ∕s.关键词
木鳖果/热泵低温干燥/风温/风速Key words
momordica fruit/heat pump low temperature drying/wind temperature/wind speed分类
化学化工引用本文复制引用
NGUYEN DINH DUC,李保国,薛雅萌..木鳖果热泵低温干燥工艺研究[J].制冷学报,2014,(6):109-113,5.基金项目
本文受上海市教委科研创新项目(14ZZ133)和上海市联盟计划(LM201337)资助。(The project was support by the In_novation Program of Shanghai Municipal Education Commission ( No.14ZZ133) and Alliance Program of Shanghai ( No. LM201337).) （14ZZ133）
