胡萝卜带式穿流干燥的均匀设计试验研究

用胡萝卜对带式穿流干燥机的主要参数风温、层厚、穿流风速、输送带线速度进行了试验研究。使用了新的试验设计方法—均匀设计，其特点是试验次数少，回归方程可靠度高，预测准确度高。确定热风温度75℃、物料层厚83mm、风速1．0m／s和线速500mm／min可作为胡萝卜带式穿流干燥机的最佳参数组合。     

微波真空干燥技术现状

阐述了国内外微波真空于燥的研究现状，重点分析了脉冲微波真空干燥(间歇式微波干燥)的主要参数脉冲比、真空度、微波功率和能量效率。对微波真空于燥技术的发展提出了个人的看法。     

微波真空干燥高粘度的灵芝浓缩液

热敏性、高粘度物料的干燥仍是现代干燥技术中的一个难题。灵芝水提后，由薄膜蒸发器浓缩至含水量70％左右，然后采用微波真空干燥（真空度3000Pa）至水分含量10％左右，改用传统的电热真空干燥（55～60℃）至含水量6％～7％。对干燥产品的主要生物活性成分——灵芝多糖和三萜酸进行了分析检测并与其它干燥方法进行了比较。结果表明：利用微波真空干燥的灵芝产品其灵芝多糖和三萜酸的保留率与冷冻干燥产品十分接近。而比传统真空干燥（60—65℃）的产品要高得多，此外采用微波真空干燥的干燥时间要短得多。     

胡萝卜在不同功率模式下的微波真空干燥

试验采用微波真空干燥方法,在连续、间歇、连续与间歇组合的3种微波功率输出模式下,对胡萝卜丁进行干燥试验。分别采用不同压力（5．1kPa、11．9kPa、18．3kPa）、不同功率密度（1．0W／g、1．5W／g、2．0W／g）、同一开断周期（120s）的不同微波开断时间（90s-on／30s-oft．60s-on／60s-off．30s-on／90s-oy）对产品温度和干燥速率的影响进行研究。在此基础上,提出了在2．0W／g、5．1kPa条件下,1h连续与2h间歇（90s-on／30s-off）的组合模式,并比较了3种模式下的产品温度、干燥速率和能量利用率。试验结果显示,压力、微波功率密度、微波开断时间之比均对产品温度和干燥速率有影响,其中功率密度是最主要的影响因素。在3种模式中,1h连续与2h间歇的组合模式产品温度较低,能量利用率较高。     

微波真空干燥技术的探讨

干燥是高能耗行业,我国干燥能耗约占全部工业能耗的12％。“节能减排”是保障我国能源安全、发展经济和保护环境的基本国策。根据不同的生产条件,科学选用烘干工艺和设备,对节约能源、减少原材料消耗、降低生产成本、提高经济效益、增强企业市场竞争力具有重要的意义。     

微波真空组合干燥技术的研究

微波真空干燥是综合微波干燥和真空干燥各自优点的一项新技术,将微波干燥的快速高效性和真空干燥的低温高质相结合,在真空条件下利用微波对物料进行干燥处理,从而实现物料的快速低温干燥。着重阐述了微波真空组合干燥技术的机理、特点、干燥动力学以及影响微波真空干燥的重要因素,并对微波真空组合干燥的应用研究进行了介绍。     

微波真空组合干燥果蔬的研究

本文论述了微波真空组合干燥的基本原理及干燥特点,剖析了国内外微波真空组合干燥果蔬的研究进展情况,探讨了影响微波真空干燥果蔬品质的主要因素及应用前景。     

微波及辐射真空干燥过程中的干燥动力学及能量消耗

The general objective of this work is to analyze energy input in a vacuum process with the incorporation of microwave heating. Thus, necessary criteria for designing an efficient freeze-drying operation are considered through the analysis of strategies based on the combination of different intensities of raxiiant and microwave heating.The other aim of this research topic is to study the kinetics of drying in relation to mass transfer parameters.Five freeze-drying strategies using both heating systems were used. Consequently, energy input could be related to diffusivity coefficients, temperature and pressure profiles during dehydration of the product and analyzed in comparison to a conventional freeze-drying process.     

黑加仑真空冷冻与微波真空联合干燥工艺研究

以黑加仑为原料,对其进行了真空冷冻与微波真空联合干燥工艺的研究。结果表明：先真空冷冻后微波真空干燥（FDMV）的组合方式是可行的;联合干燥合理工艺参数为：微波功率1．34kW。绝对压力11kPa,转换含水率为20％（wb）;通过试验验证,联合干燥生产的脱水黑加仑的感官品质和营养成分接近真空冷冻干燥,联合干燥方式对节省干燥时间和降低能耗是有效的。     

微波真空干燥法生产无水氯化亚锡的研究

以微波真空干燥的方法来生产无水氯化亚锡,操作安全简单,无废料,经济效益明显。生产出的无水氯化亚锡含量高、浊度低、品质优良,主含量大于99.3%,铁含量低于70 mg/kg,浊度可控制在10 NTU以下。     

响应曲面法漂白紫胶微波-真空干燥工艺研究

为提高漂白紫胶产品质量及生产效率,采用微波-真空干燥漂白紫胶研究了不同压强、微波功率和干燥时间对漂白紫胶产品颜色指数和含水率的影响,用响应曲面法（RSM）设计试验并建立了该工艺条件的拟合方程。结果表明,拟合方程的拟合度较高,所建立的数学模型可以用于描述漂白紫胶的微波-真空干燥。漂白紫胶微波-真空干燥的最优条件：干燥压强为3.0 kPa,微波功率为795 W,干燥时间为30 min。在优化条件下进行了验证实验,得到了颜色指数为0.9、含水率为0.028 9kg水/kg干料的产品。     

粉煤灰干燥特性的试验研究

对所用的粉煤灰进行了粒度分析并测得其物理性质;在不同的干燥工况下对粉煤灰做了大量试验,对实验数据进行了拟合,建立干燥特性方程,针对影响干燥速率的主要因素及热质传递规律进行了分析。结果表明,粉煤灰所含水分大部分为非结合水,温度、风速对粉煤灰的干燥速率影响明显;堆积的粉煤灰穿流干燥时不具有典型的3个干燥阶段。试验结果可为粉煤灰干燥器的设计提供依据。     

The effect of pulsed electric field on drying kinetics,color, and microstructure of carrot

The aim of the study was to investigate the impact of pulsed electric field (PEF) treatment on the convective drying kinetics of a carrot and color and microstructure changes of the dried product. Samples were treated by PEF with the specific energy input equal to 5.63, 8 and 80 kJ · kg^?1. After PEF treatment, thermal conductivity and electrical conductivity were measured. Drying time of the PEF-treated samples was reduced up to 8.2% (W_s = 8 kJ · kg^?1, 5 kV · cm^?1; 10 pulses) in comparison to intact tissue. Statistical analysis showed that Midilli et al.’s model was considered to describe the kinetics of the process the most precisely. Pulsed electric field treatment increased the effective water diffusion coefficient up to 16.7%. Moreover, PEF treatment and drying caused the alteration of the sample color. After drying, the lightness and chroma were higher or unchanged in comparison to the intact tissue. The dried PEF-treated samples exhibited significantly higher redness (higher value of a^* parameter) in comparison to the untreated dried samples. Moreover, the visual inspection of scanning electron microscope images revealed that PEF pretreatment performed at high electric field intensity (5 kV · cm^?1, regardless of pulse number) provoked the material to form greater cavities during drying in comparison to the untreated material.     

Effects of pretreatments on properties of microwave-vacuum drying of sweet potato slices

Abstract

Pretreatments of blanching (BL); osmotic dehydration at 35°Brix of sucrose (OD); ultrasound in distilled water (UD), and ultrasound-assisted osmotic dehydration (UO) were carried out for microwave-vacuum drying (MVD) orange- and purple-flesh sweet potato slices, and effects on their properties were investigated in this study. UO had improvements effects on water loss, solid gain, and relaxation time of the samples compared to other pretreatments. Low-field nuclear magnetic resonance results offered a view of water state concerning the effects of different pretreatments on sweet potato. UD treatment following by BL showed a long relaxation time corresponding to the weaker degree of bound hydrogen proton or the greater freedom degree of hydrogen comparing to other pretreated samples. Differential scanning calorimetry parameters appeared to be sensitive to pretreatments by increased Tg value compared to blanched sample. The value of Tg shows that it does not depend only of the water content but also on the experimental conditions (pretreatments). The dried sweet potato exhibited amorphous structures as evidenced by the X-ray diffractograms due to the BL treatment and MVD. Concentration of total phenolics and anthocyanins were high in purple sweet potatoes, whereas content of vitamin C and total carotenoid were high in orange ones. Application of UO is suitable for retention of bioactive compound and stability of MVD sweet potato slices.     

纳米氢氧化镁的干燥动力学试验研究

干燥过程是液相法制备纳米氢氧化镁材料过程中必不可少的一个重要步骤。先用均匀沉淀法合成纳米氢氧化镁，再通过干燥动力学试验测定出普通及纳米氢氧化镁的干燥曲线和干燥速率曲线．分析讨论了纳米氢氧化镁的干燥机理。     

明胶热风干燥特性的实验研究

采用静态法研究了明胶的平衡含湿质量分数,得到了20℃下吸湿和解吸等温线,结果表明,当空气相对湿度在16%—39%,存在吸湿滞后现象。在对流干燥实验台上进行了明胶干燥特性的实验,以不同厚度的明胶块为实验对象研究了热风温度、风速、湿度对干燥过程的影响。实验结果表明:明胶的干燥过程只有降速阶段,提高热风温度、加大风速均可以在前期提高干燥速率,但在干燥后期干燥速率反而降低;明胶块中心温度受胶块厚度、热风温度影响较大,而在实验范围内空气相对湿度的变化对明胶中心温度影响甚微;明胶的相对含湿质量分数随时间呈指数规律下降,提高风温、加大风速后明胶含湿质量分数在开始阶段下降较快,但最终含湿质量分数反而偏高。     

微波干燥玉米籽粒的试验研究

针对玉米热风干燥中存在的问题。运用自制的微波干燥试验设备。采用不同的质量比功率和加热时间及配套的工艺流程。研究了玉米微波干燥特性及干燥条件对干燥品质、能耗的影响；分析了微渡干燥玉米过程中单位质量功耗、温度、平均失水速率与玉米籽粒发芽率、爆腰率和淀粉得率的关系；确定了影响微波干燥玉米的工艺参数和玉米微波干燥的合理工艺流程。研究结果表明：玉米微波干燥主要处于恒率干燥阶段，应用微波技术既能快速而经济地对玉米籽粒进行干燥，又能保持其种用价值，且有利于改善其品质。     

褐煤干燥特性的实验研究

为获得褐煤颗粒干燥器设计的基础数据,对宁夏褐煤进行了工业分析、热重分析,得到了褐煤水分、挥发分的质量分数,确定了宁夏褐煤干燥的温度范围.褐煤的热重分析表明:褐煤干燥温度应不高于250℃.在热重分析确定的温度范围内,采用薄层干燥方式进行了褐煤颗粒的等温干燥实验,获得了褐煤颗粒干燥速率随水分的变化关系,颗粒的干燥主要处于降...     

Effects of magnetron arrangement and power combination on temperature field uniformity of microwave drying of carrot

The effects of magnetron arrangement and power combination on the temperature field uniformity of microwave (MW) drying of carrot were investigated in this study. Using one magnetron resulted in poor temperature field uniformity. However, when two magnetrons were applied, the T_d (temperature dispersion between the maximum temperature value and the minimum temperature value among detectors) at different hot spots was lower than that obtained for the single magnetron. T_d was 3–10°C when a combination of three magnetrons (α, β, and γ) was used at powers of 400, 500, and 600 W (except for the hot spot of “the highest temperature point”). This method of infrared temperature control-intermittent MW heating could reduce T_d significantly in different hot spot positions and improve the uniformity of the temperature field.