食品工程与装备技术.pptVIP

Drying Members： 贾 燕 孙婵婵 王子健 张立辰Major：农产品加工及贮藏工程 1 Basic drying theory 1.1 The definition of drying Drying of foods implies the removal of water from the foodstuff. In most cases, drying is accomplished by vaporizing the water that is contained in the food. 干燥的定义食品干燥，去除食品的水分。在大多数情况下，干燥是通过蒸发而除去食品中的水。 1.2 Three States of Water Pure water can exist in three states, solid, liquid and vapour. The state in which it is at any time depends on the temperature and pressure conditions and it is possible to illustrate this on a phase diagram, as in Figure 1.1 Phase diagam for water If we choose any condition of temperature and pressure and find the corresponding point on the diagram, this point will lie, in general, in one of the three labelled regions, solid, liquid, or gas. This will give the state of the water under the chosen conditions. 如果我们选择任何温度和压力条件，并在图上找到对应点，这一点在于，在一般情况下，在标记的三个地区，固体，液体或气体之一。所选择的条件下，这将使水的状态。 2 Drying Equipment In an industry so diversified and extensive as the food industry, it would be expected that a great number of different types of dryer would be in use. Next several typical of the dryer will be introduced:  2.1 Tunnel Dryers These may be regarded as developments of the tray dryer, in which the trays on trolleys move through a tunnel where the heat is applied and the vapours removed. In most cases, air is used in tunnel drying and the material can move through the dryer either parallel or counter current to the air flow. Sometimes the dryers are compartmented, and cross-flow may also be used. 2.2 Spray Dryers In a spray dryer, liquid or fine solid material in a slurry is sprayed in the form of a fine droplet dispersion into a current of heated air. Air and solids may move in parallel or counterflow. Drying occurs very rapidly, so that this process is very useful for materials that are damaged by exposure to heat for any appr