| 渗透脱水蓝莓流化床干燥工艺的研究 |
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| 引用本文： | 董全,陈宗道.渗透脱水蓝莓流化床干燥工艺的研究[J].食品与发酵工业,2006,32(2):50-52. |
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| 作者姓名： | 董全 陈宗道 |
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| 作者单位： | 1. 西南大学食品科学学院,重庆,400716
2. 加拿大食品研究与开发中心,圣一亚森特,加拿大 |
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| 摘 要： | 经渗透脱水处理的蓝莓在流化床中用5种不同的干燥温度(50、60、70、80、90℃)进行干燥,结果显示, 干燥温度影响物料的水分散失,水分散失率随温度的提高而增加。随着干燥处理的进行水分含量和水分活度都呈下降趋势,且温度越高,两者下降越多。根据费克第二不稳定扩散法则,计算出不同温度下的有效水分扩散率 (D_(eff))分别为(0．753 2～3．673 7)×10~(-10)m~2/s。在干燥脱水处理过程中 D_(eff)随处理温度升高而增加。
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| 关 键 词： | 渗透脱水 蓝莓 有效水分扩散率 流化床 干燥 |
| 修稿时间： | 2005年10月27 |
Study of Fluid-bed Drying Kinetics Osmo-dehydrated Blueberries |
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| Dong Quan,Michèle Marcotte,Chen Zongdao.Study of Fluid-bed Drying Kinetics Osmo-dehydrated Blueberries[J].Food and Fermentation Industries,2006,32(2):50-52. |
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| Authors: | Dong Quan Michèle Marcotte Chen Zongdao |
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| Abstract: | The osmo-dehydrated blueberries' drying processes in a fluid-bed was studied at five different drying temperature of 50,60,70,80 and 90℃.the model based on Fick's law of unsteady state diffusion.The study showed that moisture loss generally increased by the temperature.The moisture content,water activity of blueber- ries decreased with long drying process using fluid-bed dryer.Based on the diffusion model,the effective moisture diffusivity (D_(eff)) ranged from 0.7532×10~(-10) to 3.6737×10~(-10)m~2/s.D_(eff) showed increasing trend with tempera- ture. |
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| Keywords: | osmotic·dehydration blueberry effective moistare diffusivity fluidized bed drying |
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