食品与机械2025，Vol.41Issue(11)：50-57,8.DOI:10.13652/j.spjx.1003.5788.2025.80115
自激热声振荡气流对白萝卜片热风干燥过程的强化作用
Enhancement effect of self-excited thermoacoustic oscillating airflow on hot air drying process of white radish slices
摘要
Abstract
[Objective]To investigate the enhancement effect of self-excited thermoacoustic oscillation on the drying process of solid foods.[Methods]A pulsating hot air drying device based on a Rijke tube resonator structure is designed.White radish slices are selected as the target material to study the effects of hot air temperature(100～140℃),airflow velocity(1～7 m/s),and layer thickness(4～12 mm)on drying kinetics and product quality.[Results]The device can stably generate a self-excited pulsating airflow with a temperature of 140℃,frequency of 147 Hz,and sound pressure level of 94 dB,which significantly improves drying efficiency compared to traditional non-pulsed drying methods.Under a 100℃working condition,the drying time is reduced from 165 min to 135 min(an 18%decrease),and the enhancement effect increased with temperature(at 140℃,the drying rate tripled).With optimized parameters(100℃,1 m/s airflow,8 mm material thickness),the shrinkage rate(67%),rehydration ratio(4.66),and whiteness(70.18)of the white radish slices are improved compared to conventional drying.[Conclusion]Thermoacoustic oscillation enhances heat and mass transfer efficiency by periodically disturbing the thermal boundary layer,while also reducing structural damage to the material caused by high temperatures.关键词
干燥/热声振荡/Rijke管/白萝卜/产品品质Key words
drying/thermoacoustic oscillation/Rijke tube/white radish/product quality引用本文复制引用
张晗,张茗予,赵华超,李兵,吴中华..自激热声振荡气流对白萝卜片热风干燥过程的强化作用[J].食品与机械,2025,41(11):50-57,8.基金项目
国家自然科学基金面上项目(编号:31471618) （编号:31471618）
