基于低场nmr的胡萝卜干燥过程水分状态及其分布的分析-analysis of moisture state and its distribution in carrot drying process based on low field nmr.docxVIP

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基于低场nmr的胡萝卜干燥过程水分状态及其分布的分析-analysis of moisture state and its distribution in carrot drying process based on low field nmr.docx

基于低场nmr的胡萝卜干燥过程水分状态及其分布的分析-analysis of moisture state and its distribution in carrot drying process based on low field nmr

水分梯度的分布,外层的水分先被蒸发。干燥后期使物料收缩严重阻碍了水分的外迁,另外,此时的水分与固质的结合更紧密,干燥速率处于降速段,但是70℃ 干燥条件下温度相对较高,破坏了样品的组织,从图像上看亮度变弱速率相对更 快。论文第四部分研究反演软件算法对不同信噪比(SNR)的适应性,通过仿真我们 得出当SNR40时,联合迭代重建算法(SIRT)反演的结果稳定,论文中第三部分试 验采集的信号的SNR都大于40,所以反演的结果可信;而当SNR40时,反演谱出现假峰或者峰变的尖锐,短弛豫组分的信噪比低于长弛豫组分的信噪比,所以短 弛豫组分受干扰更大。低场核磁技术揭示了胡萝卜干燥过程内部水分的变化规律,为果蔬干燥参数的研究提供了一种有效方法。关键词:核磁共振,水分状态,水分分布,热风干燥,横向弛豫时间,磁共 振成像AbstractIn recent years,all kinds of combinated drying technology has been widely applied with its short drying time,low energy consumption and good drying quality.There are mainly three fractions of water (combined water,bound water,free water)in fruits and vegetables, free water and bound water are removed during drying process,while combined water is not taken away under normal circumstances.Combinated drying technology has made full use of the advantages of various drying technology,by different drying technology in different stages of the drying progress,to dewater most of free water and combined water by evaporation or sublimation,respectively.The study of moisture states and moisture distribution during drying is for the determination of drying technology,the and conversion point,the establishment of mathematical model to provide theoretical bases.At present,the domestic and overseas scholars have gained the map of moisture distrbution of materials by nondestructive testing technology,such as hydrogen nucleus magnetic resonance (HNMR) technology,computer tomography (CT) and technology of gamma rays. However, HNMR technology which have features of fast measurement,high accuracy and more information used in fruits and vegetables drying to the study has obvious advantages.The thesis was to reasearch the changes of internal water in carrot by using NMR and MRI technology during drying at different temperatures,Drying of carrot slices wasperformed at constant temperatures of 40℃,50℃,60℃,70℃and 80℃ using air oven.The first part of the article was to study the correlation coefficient of nuclear magnetic resonance (

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