四季豆渗透脱水渗后热风干燥试验研究.pdfVIP

摘 要 本文根据渗透脱水的原理进行了不同条件下四季豆在食盐溶液中的渗透脱水试 验，通过单因素试验考察了漂烫与否和切丝与否对渗透脱水效果的影响，结果表明 漂烫不利于四季豆渗透脱水的进行；切丝与否对渗透脱水失水率的影响很大，而且 在不同温度时的渗透脱水规律也不同，考虑到耗能的问题，切丝有利于渗透脱水的 进行，表明在渗透脱水时所用物料的组织结构是影响渗透脱水效果的主要因素。渗 透脱水过程中失水率和固形物增加率都随渗透液浓度的升高而增加。高温不利于渗 透脱水的进行，切丝的四季豆嫩荚在25 ℃时渗透的脱水效果最好。渗透脱水后的四 季豆采用热风干燥方法进行深度脱水试验，四季豆渗后热风干燥缩短了干燥时间 2 小时左右，提高了四季豆干品品质和复水性。采用不同的温度和风速对四季豆进行 渗后热风干燥试验，结果表明风速对干燥速度影响较大，温度对干品品质的影响较 大。热风干燥时温度不宜选择太高，以70 ℃为宜。将四季豆热风干燥阶段的试验数 据与三个薄层干燥数学模型进行拟合比较，得出Page 方程拟合效果最好。 关键词：四季豆；渗透脱水；热风干燥；数学模型； An Experimental Studyon Osmotic Dehydration and Combined Drying of beans Abstract Some experiments of the green beans have been done under different conditions in the salt solution penetration according to the principle of osmotic dehydration in the paper. By single factor experiment, analyzes each factor’s influences such as the tackling (such as blanching it in boiling water) or not and cutting into shreds or not on the effect of dehydration. The results showed that blanching can embarrass osmotic dehydration’s effect; cutting into shreds or not can largely affecting the rate of water loss. And the law is also differently cutting into shreds or not dehydrated at different temperatures. Considering the energy consumption, cutting into shreds was in favor of the rate of water loss, it was showed that the organizational structure of materials was the main factors which affect the osmotic dehydration’s effect. The rate of water loss and the rate of solids increase increased with the increased permeate concentration in the process of osmotic dehydration. High temperature is not conducive to the osmotic dehydration’s effect. Shredded green beans penetration at 25°C room temperature have the best effect