| 香蕉在低温吸附干燥过程的收缩特性 |
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| 引用本文： | 徐娓,丁静,赵义,杨晓西. 香蕉在低温吸附干燥过程的收缩特性[J]. 现代食品科技, 2007, 23(6): 17-19 |
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| 作者姓名： | 徐娓 丁静 赵义 杨晓西 |
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| 作者单位： | 茂名学院,广东,茂名,525000;华南理工大学传热强化与过程节能教育部重点实验室,广东,广州,510640;东莞理工学院,广东,东莞523106 |
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| 摘 要： | 本文对香蕉低温吸附干燥过程中体积收缩的特性进行了实验研究,分析了脱水量与收缩率之间的关系,过程引入体积收缩系数和各向同性度的概念,考虑收缩效应对香蕉低温吸附干燥过程传热和传质的影响,将其归纳在扩散系数中,修正为有效扩散系数,并推导出的计算公式.
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| 关 键 词： | 低温吸附干燥 收缩 有效扩散系数 |
| 文章编号： | 1673-9078（2007）06-0017-04 |
| 收稿时间： | 2007-02-01 |
| 修稿时间： | 2007-02-01 |
Shrinkage Characteristics of Banana in Adsorption Drying under Low Temperature |
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| XU Wei,DING Jing,ZHAO Yi,YANG Xiao-xi. Shrinkage Characteristics of Banana in Adsorption Drying under Low Temperature[J]. Modern Food Science & Technology, 2007, 23(6): 17-19 |
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| Authors: | XU Wei DING Jing ZHAO Yi YANG Xiao-xi |
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| Affiliation: | 1 Maoming College, Maoming 525000, China;2 The Key Laboratory of Enhanced Heat Transfer and Energy Conservation, ministry of education, South China University of Technology, Guangzhou 510640, China;3 Dongguan University of Technology, Dongguan 523106, China |
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| Abstract: | The shrinkage characteristics of banana during its drying by absorption under low temperature were investigated here. The relationship between reduced volume and removed moisture was discussed and some definitions, including Volume Shrinkage Coefficient and Shrinkage Isotropy Ratio, were also introduced. Shrinkage was considered to be a factor of diffusion coefficient due to its influences on heat and mass transfer and the corresponding corrective diffusion coefficient D e'was deduced. |
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| Keywords: | low-temperature adsorption drying shrinkage effective diffusion coefficient |
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