现代食品科技2017，Vol.33Issue(11)：156-164,9.DOI:10.13982/j.mfst.1673-9078.2017.11.023
真空脉动干燥设备设计及对南瓜片干燥影响的研究
Design of Pulsating Vacuum Drying Equipment and Its Effects on the Drying Characteristics of Pumpkin Slices
摘要
Abstract
Aiming at the problem of low drying efficiency and the vacuum drying energy consumption,the vacuum pulsating drying equipment was designed and applied to the drying of pumpkin slices.This drying equipment was comprised of the drying chamber,heating system,vacuum system and control system.The pumpkin slices were placed on the surface of the heating panel in the drying chamber.The pressure in the drying chamber was controlled by the control system to change the pressure relief valve and the evacuation valve to open and close.When the drying chamber was vacuumized,some vapor could also be pumped out to complete the drying process.The effects of different atmospheric pressure durations (3 min,5 min,7 min,9 min,11 min,13 min),vacuum durations (5 mim, 10 min,15 min,20 min,25 min),drying temperatures (50℃,55℃,60℃,65℃) and thickness (5 mm,7 mm,9 mm,11 mm) on the drying process of pumpkin slices were studied.According to the relationship between the vacuum pressure of the drying chamber and the internal temperature of the pumpkin slices as well as the relationship between the drying efficiency and the energy consumption,the optimum parameters of pumpkin slices treated by pulsating vacuum drying were as follows:atmospheric pressure duration 9 min,vacuum duration 10 min,drying temperature 60℃ and thickness 7 mm.关键词
真空脉动干燥/装备设计/南瓜片Key words
pulsating vacuum drying/equipment design/pumpkin slices引用本文复制引用
张磊,余筱洁,白竣文,刘鹏,马海乐,周存山..真空脉动干燥设备设计及对南瓜片干燥影响的研究[J].现代食品科技,2017,33(11):156-164,9.基金项目
国家重点研发计划项目(2016YFD0400705-04、2017YFD0400903-01) （2016YFD0400705-04、2017YFD0400903-01）
江苏省科技成果转化专项资金项目(BA2016169) （BA2016169）
六大人才高峰项目(2015-NY-016) （2015-NY-016）
