（毕业设计论文）豆腐渣的脱水性能测定以及脱水系统的设计.docVIP

苏州科技学院本科生毕业设计（论文） PAGE \* MERGEFORMAT 1 豆腐渣的脱水性能测定以及脱水系统的设计 摘 要 豆腐渣是制作豆腐或豆浆时的产生的副产品，由于鲜豆渣含水分较高(通常85%左右)，且含有较丰富的蛋白质、脂肪、碳水化合物及一些矿质元素等营养物质，是良好的微生物培养基，因而极易腐败，贮藏性差。这样就需要对鲜豆渣进行脱水干燥处理,使之能更好的贮藏或进行深加工，并且脱水后的豆腐渣可大大降低其体积，方便运输和进一步的处理。 本论文是通过干燥箱烘干和自然风干脱水两种方法来对豆腐渣的脱水性能进行研究，其中又以干燥箱烘干为主，在烘干箱中以改变豆腐渣的温度、表面积以及在豆腐渣烘干后加入的水的种类等变量来测定豆腐渣在烘干箱下的脱水情况。通过实验得出，在温度105℃下，脱水效率最高。在豆腐渣形状相同时，豆腐渣的脱水效率会随着表面积的增大而减小。当豆腐渣的质量一定时，豆腐渣的脱水效率会随着表面积的增大而增大。用来装置豆腐渣的容器的传热度会影响豆腐渣的脱水效率。通过比较得出豆腐渣在各个条件下最好的脱水效率，并通过得出的结论对当前的脱水系统又更好的认识。 关键词 豆腐渣、烘干、脱水性能、含水率  Jerry dehydration and dehydration performance measurement system design Abstract Tofu is tofu or soy milk products produced when, due to the higher moisture content of fresh soybean residue (usually 85%), and contains rich protein, fat, carbohydrates and some mineral elements and other nutrients, is a good micro-organisms Medium, and thus vulnerable to corruption, poor storage. This need for dehydration of fresh dried bean dregs, to enable better storage or processing, and the residue after dehydration of tofu can significantly reduce the volume, convenient transportation and further processing. This paper is dried by oven drying and dehydration of natural tofu dregs of two methods to study the dehydration properties, among which the main drying oven, in the dry box to alter the temperature of rubbish, surface area and dried bean curd residue of water after adding other variables to determine the type of rubbish in the dry box under the dehydration. By experiment, the temperature under 105 ℃, dehydrated for maximum efficiency. The same shape in the rubbish, rubbish will be dehydration efficiency decreases as the surface area. When a certain quality of tofu, the bean curd dregs dewatering efficiency will be with the surface area increases. Rubbish containers to plant the heat transfer will affect the degree of dehydration rubbish efficiency. Obtained by comparing the tofu is best in all conditions, the dehydration efficiency, and through the conclusion of the curre