干燥温度对萝卜品质的影响及动力学模型建立

Effect of Drying Temperature on the Quality of Radish and Establishment of Kinetic Model

中文关键词: 萝卜  热风干燥  品质  动力学模型

英文关键词: radish  hot-air drying  quality  kinetic model

中文摘要:

      目的 采用热风干燥的方式，优选出对萝卜最适的干燥温度。方法 通过测定不同干燥温度下萝卜的含水率和干燥速率，绘制热风干燥曲线和失水速率变化曲线，测定复水比、总糖含量和维生素C含量，并观察萝卜的微观结构。结果 当萝卜的干燥温度为70 ℃时，复水比值为2.01，总糖的质量分数为2.21%，维生素C的含量为112.4 mg/kg。萝卜热风干燥的动力学模型满足Page方程： ，其中 ，N=0.7658-0.0057θ+0.0002θ2。结论 当干燥温度为70 ℃时，能较好地维持萝卜的品质，建立的模型也能描述萝卜干燥过程中的水分变化。

英文摘要:

      The work aims to select the optimum drying temperature for the radish by means of hot-air drying. The curves of hot-air drying and changing water loss rate were plotted by measuring the moisture content and drying rate of radish at different drying temperatures. The rehydration ratio, total sugar and vitamin C contents were measured, and the microstructure of the radish was observed. When the drying temperature of the radish was 70 °C, the rehydration ratio was 2.01, the mass fraction of total sugar was 2.21%, and the vitamin C content was 112.4 mg/kg. The kinetic model for the radish's hot-air drying applied Page equation: , wherein , N=0.7658-0.0057θ+ 0.0002θ2. When the drying temperature is 70 °C, the quality of the radish can be better maintained, and the established model can also describe the moisture change in the drying process of the radish.