Shrinkage of carrots during drying in an inert medium fluidized bed
Shrinkage of carrots during drying in an inert medium fluidized bed
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DOI：
10.1016/s0260-8774(02)00082-1
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发表时间：
2002-12-01
影响因子：
5.5
通讯作者：
Mowla, D
中科院分区：
文献类型：
--
作者：
Hatamipour, MS;Mowla, D
农产品和特别是根茎类蔬菜在干燥过程中经历了几次物理和结构上的改变。块根蔬菜干燥过程中的收缩不仅从材料最终用途的角度来看是重要的，而且对于模拟问题也是重要的。本文在中试规模的惰性介质沸腾床干燥机上对块根类蔬菜的干缩进行了研究。采用圆柱形胡萝卜样品作为试验介质，为高水分食品系统提供模拟样品。考察了空气温度、空气湿度、样品直径、样品初始含水率、惰性颗粒的存在和风速等参数对样品性能的影响。结果表明，块根类蔬菜在流态化干燥过程中的干缩率与干燥过程中样品的含水率有很好的相关性。在该体系中，风速、温度和惰性物质的存在对收缩没有显著影响。(C)2002爱思唯尔科学有限公司。保留所有权利。
Agricultural food products and specially root vegetables undergo several physical and structural modifications during the drying process. Shrinkage of root vegetables during drying is important not only from the viewpoint of material end-use but also for simulation problems. In this paper the shrinkage of root vegetables is studied in a pilot-scale, inert medium fluidized bed dryer. Cylindrical carrot samples were utilized as the test media, providing simulants for high moisture content food systems. The effects of various parameters such as air temperature, air humidity, sample diameter, sample initial moisture content, existence of inert particles and air velocity were investigated. It was found that the shrinkage of root vegetables during drying in a fluidized bed could be well correlated with moisture content of the sample during drying. Air velocity, temperature and presence of inerts did not show significant effects on shrinkage in this system. (C) 2002 Elsevier Science Ltd. All rights reserved.