6XH－600简易香菇烘干系统的研制

确定了一种在箱式烘干室内热风低温烘干的香菇干制工艺，并分析了箱式烘干系统的结构及其试验和使用情况。     

基于溶液除湿的新型粮食干燥设备设计及特性分析

我国每年因粮食霉变等原因造成的损失巨大,粮食干燥是实现安全储藏的重要环节之一。另外,随着对粮食品质要求的不断提高,低温通风除湿干燥成为一个主要发展方向。溶液除湿技术相比于冷凝法去湿,具有除湿效果好、温湿度控制精确、节能等优势,应用日益广泛。该设计以“绿色、健康、生态”粮食储藏为理念,开发了基于溶液除湿的新型粮食干燥设备,并通过实验,对机组性能进行了分析。实验证明,不同环境空气工况下,机组出口空气参数达到了设计要求。该系统以电能驱动,并利用冷凝废热驱动溶液循环,系统制冷性能系数(coefficient of refrigeration performance, COP_C)可达4.20以上、除湿性能系数(dehumidification coefficient, COP_D)不低于3.1,与冷凝法低温干燥机相比可节能50%以上,与烘干机相比可节能20%左右,节能效果显著。从环保、储粮品质的提升、系统节能考虑,该设备具有较大优势,市场应用前景广阔。     

热泵—转轮联合除湿对胡萝卜片的干燥特性分析

为实现农产品节能和提升干燥品质,采用新型热泵-转轮联合除湿实验设备,对温度35～45℃、干燥风速1～3 m/s、切片厚度3～7 mm条件下胡萝卜的干燥特性进行了研究。结果表明：随着干燥温度的上升,45℃工况下最大干燥速率相较于40℃和35℃分别提升了18.1%和60.9%,干燥时长分别缩短了1.5 h和2.5 h;当提高干燥风速时,样品达到平衡的时间随之缩短,每提升1 m/s的风速,干燥时长缩短0.5 h;在切片厚度为3 mm时,干燥速率最大值可达5.88 g/(g·h),较5 mm和7 mm厚度下干燥速率分别提升42.7%和116.2%,干燥时长分别缩短2 h和4 h。此外,同一工况下,文章所提出的干燥系统相较于单一热泵最大干燥速率提升了23.4%,复水率提升了54.9%,有效水分子扩散系数约为单一热泵的1.18倍,干燥时长缩短了0.5 h,干燥完成后的胡萝卜片样品具有更好的延展性和色泽均匀度,且相较于单一热泵干燥的单位能耗降低了39.46%。新型热泵-转轮联合除湿装备具有良好的干燥特性和节能性。     

微波及超声-微波协同加热对大米淀粉回生特性的影响

研究了传统加热、微波加热和超声-微波协同加热对粳米淀粉和糯米淀粉回生特性的影响。结果表明:粳米淀粉对热作用的敏感性更高,在相同的贮存时间下,微波加热和超声-微波协同加热的粳米淀粉凝胶较传统加热的样品回生速率慢,凝胶强度增加和酶解力下降较小,并且微观结构上更致密平整。原因在于微波加热和超声-微波协同加热方式下淀粉颗粒膨胀破裂不充分,直链淀粉浸出的量相对较少,导致淀粉凝胶重结晶有序化程度较低,从而抑制淀粉回生过程。     

干燥方式对香菇中甲醛含量的影响

研究热风干燥、真空干燥、冷冻干燥对减少干香菇中甲醛含量的影响。结果表明,经过钝化香菇酶的前处理后,无论采用热风干燥、真空干燥还是冷冻干燥,都可以使干香菇中的甲醛含量降到35mg/kg 以下,以冷冻干燥所得干香菇产品的感官品质和复水性最好。香菇干燥的最佳工艺：微波钝化香菇酶2min,－ 30℃处理10h,25℃真空干燥5h,干香菇的甲醛含量可降到20.18mg/kg,所得产品有良好的品质,复水率达到8.29g/g 干样。     

不同干燥方式对香菇品质及甲醛含量的影响

为研究热风恒温干燥、热风变温干燥和微波真空干燥对干香菇甲醛含量及品质的影响,采用不同干燥方式对香菇进行处理,并测定干燥产品的甲醛、可溶性糖、可溶性蛋白含量、收缩率、复水率等指标。结果表明：不经预处理直接热风恒温干燥的香菇的甲醛含量高于热风变温干燥。经过预处理后再进行热风干燥的香菇中甲醛含量与直接热风干燥相比都有显著降低,但香菇的感官品质较差,收缩率较大,复水性较差,可溶性糖和蛋白质都有所损失。微波真空干燥的香菇甲醛含量比直接热风干燥低,与经预处理后热风干燥的香菇甲醛含量相近,香菇复水性适中,质地疏松。经预处理后再微波真空干燥的香菇与直接微波真空干燥相比,甲醛含量较低,可溶性糖和蛋白质含量较低,体积收缩率和复水率差别不显著。本研究为香菇干燥过程中品质和甲醛含量的控制提供一定的参考。     

不同干燥方式对香菇品质的影响

研究热风干燥、微波干燥、真空干燥、冷冻干燥以及远红外干燥5种干燥方式对香菇的营养成分包括水分、灰分、粗脂肪、蛋白质、粗纤维、干物质、高分子多糖和总糖,物理性质包括复水比、感官质量和组织结构的影响。综合上述指标,冷冻干燥对香菇的营养成分影响最小,其次是真空干燥,最差的是热风干燥;复水比和感官质量最好的是冷冻干燥,其次是真空干燥,微波干燥的香菇较差。      

不同干燥方式对香菇品质影响的研究

以新鲜香菇为原料,通过真空冷冻干燥、热风干燥和太阳能干燥3种不同的方式对香菇进行干燥试验,考察不同干燥方式对香菇品质特性(收缩率、复水率、硬度、多糖含量、蛋白质含量、氨基酸含量和种类)的影响,进一步找出最适宜香菇的干燥方式。结果表明:太阳能干燥法能较好的保持其营养成分,香菇干制品的收缩率和硬度较小,复水率较大,且干燥时间(7.25 h)和干燥能耗(1.49 kW·h)最少。综合考虑成本等问题,太阳能干燥是干燥香菇最为合理的一种方式。     

旋转式晶圆自动干燥装置的设计与研究

阐述了制造半导体器件的晶圆在清洗过程中的高洁净度自动烘干环节的重要性,介绍了旋转式晶圆自动干燥装置的结构原理,设计并实现了适合于工业化生产的晶圆自动干燥装置,满足了半导体生产企业对晶圆表面的烘干要求。     

平板烘干机加热盘的改进及仿真分析

平板烘干机是一种通过加热盘传导加热的原理使物料中水分发生相变,从液态变成汽态蒸发排出,从而达到物料烘干的目的,因此加热盘在物料烘干中起着决定性的作用.基于Solidworks flow simulation仿真软件的分析,对比分析新旧加热盘内部汽体流动情况,通过温度分布云图,验证新结构的可行性.     

HGT型粮食烘干机的设计与应用

介绍了HGT型粮食烘干机的结构特点及工作原理,并详细阐述了其技术性能特点,以及实际应用的检测情况。     

Sensory and microbiological quality of shiitake mushrooms in modified‐atmosphere packages

The aim of the present work was to study the influence of modified‐atmosphere packaging on the microbiological and sensory quality of shiitake mushrooms (Lentinula edodes). Mushrooms were packaged under atmospheric air (passive modified atmosphere) and an initial gas mixture of 5% O₂ and 2.5% CO₂ (active modified atmosphere), in bags of two different films: low‐density polyethylene (PE) and polypropylene (PP). As control, mushrooms were packaged in macroperforated PP films. Bags were stored at 5 °C for 20 days. Package atmosphere composition, mushroom respiration rate, weight loss, microbiological counts and sensory quality were determined during storage. Risk assays were also performed. Under the studied conditions, shiitake mushroom deterioration was not due to microorganism growth, and therefore the shelf‐life of this product might be defined by changes in its sensory characteristics. Sensory analysis showed that mushrooms stored under modified atmosphere (active and passive) had a higher deterioration rate than those stored in PP macroperforated films, and lower sensory quality values during the entire storage time. These results suggest that mushroom deterioration was probably due to shiitake mushrooms' sensitivity to high CO₂ concentrations. Copyright © 2007 Society of Chemical Industry     

闭式热泵干燥系统的除湿特性试验

研究了空气流量、相对湿度及有无热管条件下,闭式热泵干燥系统的单位能耗除湿量(specific moisture extraction rate,SMER)的变化趋势。结果表明:热管对SMER的影响极为显著,试验条件下,热管的应用使得系统SMER增加20%~200%;保持温度和相对湿度不变,空气流量在0.2~0.4 kg/s,系统的SMER具有最大值;保持空气流量和温度不变,相对湿度的变化对SMER影响最为显著,相对湿度从25%增加至75%,有热管系统的SMER从1.4~1.6增加至4.1~4.3,而无热管系统SMER从1.1增加至3.0~3.1。     

滚筒式催化红外联合保温处理对返潮干香菇杀菌效果及品质的影响

目的:提高返潮干香菇食用安全性.方法:采用滚筒式催化红外设备对黑曲霉含量超标的返潮干香菇进行红外联合保温热处理杀菌试验,考察工艺参数对杀菌效果、干燥效果及品质的影响,并对杀菌过程进行动力学分析.结果:60～80℃下红外处理8.7～21.2 min,后续保温20～80 min,初始水分含量为16.0％～21.4％的返潮干...     

香菇脆片真空油炸—真空微波联合干燥工艺优化

采用真空油炸—真空微波联合干燥技术对香菇脆片进行了干燥,并对其工艺条件进行了优化。结果表明,香菇脆片真空油炸—真空微波联合干燥最佳工艺条件为油炸温度80℃、真空度0.095 MPa、油炸时间18.6min;微波真空度0.095 MPa、微波功率密度2.0 W/g,脱水至含水率5%。此条件下香菇脆片的含油率为15.18%,破碎力为710.35g,与预测值(15.09%和704.91g)较接近。与真空油炸香菇脆片相比,联合干燥产品破碎力提高了5.93%,但含油率降低了29.79%,感官评分增加了11.38%。     

Impact of post-harvest processing or thermal dehydration on physiochemical,nutritional and sensory quality of shiitake mushrooms

Shiitake mushrooms are one of the most popular and highly consumed mushrooms worldwide both in fresh and dry forms. However, it rapidly starts losing its quality immediately after harvest which necessitates processing and/or proper storage before being distributed. However, the processes used for preserving other mushrooms (e.g., Agaricus) become unviable for shiitake due to its uniqueness (higher respiration rate, varied biochemicals, growth, etc.) which demands individual studies on shiitake. This review starts by listing the factors and their interdependence leading to a quality decline in shiitake after harvest. Understanding well about these factors, numerous post-harvest operations preserve shiitake as fresh form for a shorter period and as dried forms for a longer shelf-life. These processes also affect the intrinsic quality and nutrients of shiitake. This review comprehensively summarizes and discusses the effects of chemical processing (washing, fumigation, coating, and ozone), modified atmosphere packaging (including irradiation) on the quality of fresh shiitake while discussing their efficiency in extending their shelf-life by inhibiting microbial spoilage and deterioration in quality including texture, appearance, nutrients, and favor. It also reviews the impact of thermal dehydration on the quality of dried shiitake mushrooms, especially the acquired unique textural, nutritional, and aromatic properties along with their merits and limitations. Since shiitake are preferred to be low-cost consumer products, the applicability of freeze-drying and sophisticated novel methodologies, which prove to be expensive and/or complex, are discussed. The review also outlines the challenges and proposes the subsequent future directives, which either retains/enhances the desirable quality in shiitake mushrooms.