| 鱿鱼热泵-热风联合干燥节能研究 |
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| 引用本文： | 任爱清,张憨.鱿鱼热泵-热风联合干燥节能研究[J].干燥技术与设备,2009,7(4):164-170. |
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| 作者姓名： | 任爱清 张憨 |
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| 作者单位： | 江南大学食品科学与技术国家重点实验室; |
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| 基金项目： | 国家高技术研究发展(863)计划(2006AA09Z430)和(2007AA100406-01) |
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| 摘 要： | 以热泵干燥阶段的温度、分阶段干燥的水分转换点、后期热风干燥阶段的温度为影响因素，以单位能耗除湿值（SMER）和总挥发性盐基氮值（T—VBN）两者的综合指标Y为最终评价指标进行响应面优化分析，得出了联合干燥最佳工艺参数：热泵干燥温度（X1=54．3℃）、水分转换点（X2=32．3％）和热风干燥温度（X3=43．5℃）。在最优工艺条件下比较HPD、HPD＋AD、AD三种干燥方式下的样品品质和耗能，联合干燥得到的鱿鱼干品质高于热风干燥，而且降低了干燥能耗38．67％。
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| 关 键 词： | 鱿鱼 联合干燥 能耗 |
Study on the Heat-Pump and Hot Air Combined Drying of Squids |
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| Authors: | REN Ai-qing ZHANG Min |
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| Affiliation: | The Key Laboratory of Food Science and Safety;Ministry of Education;Southern Yangtze University;Wuxi 214122;China |
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| Abstract: | Heat pump drying temperature, moisture conversion point, late hot air drying temperature were used as factors, SMER and T-VBN value as composite indicator Y for the final evaluation of response surface optimization analysis. Finally the optimum parameters was obtained as follows, heat pump drying temperature （X1=54.3℃）, moisture changing point （X2=32.3%） and hot air drying temperature（X3=43.5℃）. Under optimal conditions, Comparison was carried out to sample quality and energy consumption between HPD, HPD＋AD, AD. The squid quality dried by HPD＋AD was better than by hot air drying, and energy consumption reduced 38.67%. |
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| Keywords: | squid combined drying energyconsumption |
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