基于温度梯度的带壳鲜花生热风干燥收缩模型研究

以带壳鲜花生为原料,选取不同温度梯度(40,50,60℃)的热风干燥条件对其收缩特性进行研究,并建立相应的数学模型进行拟合。研究结果表明:在干燥过程中,花生壳与花生仁的体积收缩比逐渐减小,收缩速率加快,空隙量逐渐增大,花生壳先于花生仁发生收缩,收缩后网状结构变形严重。温度从40℃提升至60℃,花生壳与花生仁的收缩比分别减小了8.0%,7.1%。花生壳与花生仁的的最佳收缩模型分别为Quadratic模型和Vazquez模型,两种模型拟合程度较高,能很好地反映带壳鲜花生热风干燥过程中体积收缩的变化。

Study on shrinkage model of fresh shelled peanuts by hot air drying based on temperature gradient

To explore the shrinkage influence on fresh shelled peanut hot air drying,improving drying quality,this experiment with fresh shelled peanut as raw material,the selection of different temperature gradient(40,50,60 ℃)hot air drying conditions on the shrinkage characteristics were studied,and established the corresponding mathematical model fitting.The results showed that in the drying process,the volume contraction ratio of peanut shell and peanut kernel decreased gradually,the contraction rate increased,and the void volume increased gradually.The peanut shell contracted first than the kernel,and the net structure was seriously deformed after the contraction.Temperature from 40℃to 60℃,peanuts and peanut kernel contraction ratio decreased 8.0% and 7.1% respectively.Quadratic model and Vazquez model were the optimal contraction models of peanut shell and nut kernel respectively.The two models had a high degree of fitting and could well reflect the changes of volume contraction during the hot-air drying of fresh peanuts with shell.Therefore,the results of this study can more accurately predict the drying characteristics of fresh shelled peanuts during the hot air drying process,and provide a reference for the optimization of the hot air drying process of fresh shelled peanuts.