食品与发酵工业2024，Vol.50Issue(24)：272-281,10.DOI:10.13995/j.cnki.11-1802/ts.038087
青椒热风干燥动力学与复水动力学研究
Study on hot air drying kinematics and green pepper rehydration
杨清慧 1宋树民 1刘汶树 1任桂英 1张艮 2牛坡2
作者信息
- 1. 重庆市农业科学院,重庆,401329||农业农村部西南山地智慧农业技术重点实验室(部省共建),重庆,401329
- 2. 重庆三峡学院机械工程学院,重庆,404100
- 折叠
摘要
Abstract
This experiment focused on the investigation of the drying and rehydration kinetics of green peppers.Different hot air drying temperatures(40,50,60 ℃)were used to dry green peppers with varying sizes(10 mm × 10 mm,20 mm × 20 mm,30 mm × 30 mm,40 mm ×40 mm,50 mm × 50 mm)until they reached a safe moisture content.Eight common thin-layer drying mathematical models were adopted in the analysis and fitting of the drying characteristics of green peppers.Moreover,the Weibull distribution function mathematical model was used to emulate the rehydration characteristics of dried green pepper products.Results showed that when the hot air drying tem-perature was set at 60 ℃,it took the shortest time(7.5 h)for 10 mm × 10 mm green pepper cuts to reach a safe moisture content,exhib-iting the highest average rate of drying.On the other hand,at a drying temperature of 40 ℃,it took the longest time(39.5 h)to complete the drying process for 50 mm x 50 mm green pepper cuts,exhibiting the lowest average rate of drying.The fitting analysis of the eight mathematical models suggested that the Page,Modified Page,and Two-term Exponential models were the most appropriate for illustrating the moisture ratio of green peppers during drying changes.Additionally,the Weibull distribution function fitting demonstrated high accura-cy in simulating the rehydration process of dried green pepper products,with a coefficient of determination R2 ranging from 0.968 8 to 0.996 0,x2 ranging from 0.020 5 to 0.291 2,and root mean square error ranging from 0.004 1 to 0.058 2.Moreover,at a temperature of 60 ℃,the shrinking rate of 40 mm × 40 mm green peppers was the highest at 58.06％,whereas,at a temperature of 40 ℃,the shrinkage rate of 10 mm x 10 mm green peppers was the lowest at 21.25％.关键词
青椒/热风干燥/干燥动力学/复水动力学Key words
green pepper/hot air drying/drying kinetics/rehydration kinetics引用本文复制引用
杨清慧,宋树民,刘汶树,任桂英,张艮,牛坡..青椒热风干燥动力学与复水动力学研究[J].食品与发酵工业,2024,50(24):272-281,10.
