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天然富硒米片滚筒干燥动力学模型研究
  • ISSN号:1004-471X
  • 期刊名称:《食品工业》
  • 时间:0
  • 分类:TQ051.892[化学工程]
  • 作者机构:[1]江西省科学院应用化学研究所,南昌330096, [2]南昌大学食品科学与技术国家重点实验室,南昌330047, [3]江西省产品质量监督检测院,南昌330028
  • 相关基金:江西省重点科技支撑项目(20141BBF60044),江西省科学院产学研基金项目(201307)
中文摘要:

以辊式布料的单滚筒干燥机为对象进行天然富硒米片滚筒干燥试验,探讨了滚筒干燥过程中物料的干燥动力学特性及其干燥动力学模型。根据物料的状态将滚筒干燥过程分为浆状和膜状两个阶段,测定了不同蒸汽压力下物料的含水率,分析了干燥速率随蒸汽压力和时间的变化规律。物料中的水分大部分在浆状区中蒸发,蒸汽压力越高,干燥速率越快;物料在膜状区中为降速干燥阶段,蒸汽压力越高膜状区起始含水率越低,起始阶段的干燥速率越慢,干燥速率下降也越慢,干燥时间越短。膜状区物料含水率的试验数据与主要薄层干燥模型进行拟合,Twoterm模型可以很好地预测天然富硒米片滚筒干燥的动力学特性。测定了不同蒸汽压力下每个取点处米片中总硒含量,结果表明,总硒含量基本上不变。

英文摘要:

Drum drying characteristics of natural seleniferous rice were investigated by using a single drum dryer with applicator rolls.The drum drying process was divided into two phases:pulp phase and flake phase.Under these two conditions,moisture content of the samples under different steam pressures was measured in order to analyze the relationship of the drying rate with the inner pressure and drying time.It indicated from the results that,most of the moisture evaporated during the pulp phase.The higher the steam pressure was,the higher the drying rate became.It was also shown that during the flake phase,only falling rate period was taken place.As the steam pressure increased,on one hand,the initial moisture content of flake phase became less and the drying rate became decreased,on the other hand,the decreasing of the drying rate was slow down and the drying time was much shorter.Consequently,of all the drying models,a semi-theoretical Two-term model was fitted best.Under different vapor pressure,total selenium content of each take point in rice tablets was determined,the results showed that the total selenium content basically unchanged.

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期刊信息
  • 《食品工业》
  • 北大核心期刊(2011版)
  • 主管单位:光明食品(集团)有限公司
  • 主办单位:上海市食品工业研究所
  • 主编:候少雄
  • 地址:上海市肇嘉浜路376号轻工大厦10楼
  • 邮编:200031
  • 邮箱:SPGY@chinajournal.net.cn
  • 电话:021-65126911
  • 国际标准刊号:ISSN:1004-471X
  • 国内统一刊号:ISSN:31-1532/TS
  • 邮发代号:4-503
  • 获奖情况:
  • 国内外数据库收录:
  • 美国化学文摘(网络版),中国北大核心期刊(2004版),中国北大核心期刊(2008版),中国北大核心期刊(2011版),中国北大核心期刊(2014版),英国食品科技文摘,中国北大核心期刊(2000版)
  • 被引量:16306