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当前位置: 首页 > 文章 > 玛咖冷风干燥特性及品质特征研究 河南农业科学 2018 (9) 150-155
Position: Home > Articles > Drying and Quality Characteristics of Cold Air Drying of Maca(Lepidium meyenii) Journal of Henan Agricultural Sciences 2018 (9) 150-155

玛咖冷风干燥特性及品质特征研究

作  者：
王宏慧;张明玉;任亚敏
关键词：
玛咖;冷风干燥;干燥动力学;有效水分扩散系数;模糊数学法
摘  要：
为提升玛咖干制品品质,采取冷风干燥进行脱水处理,研究不同干燥温度(20、30、40℃)和进口风速(1、2、3 m/s)对玛咖冷风干燥特性及品质特征的影响,在Weibull分布函数的基础上对玛咖冷风干燥曲线进行拟合并分析整个干燥过程,利用Fick第二扩散定律对玛咖冷风干燥有效水分扩散系数进行计算,采用模糊数学法对干燥产品进行感官评价。结果表明:随着进口风速和干燥温度的增加,玛咖冷风干燥耗时明显降低,且干燥温度增加对干燥耗时的降低效果更佳; Weibull分布函数能够准确描述(R~2> 0. 99)玛咖冷风干燥过程中水分比随干燥时间的变化规律,不同干燥条件下玛咖冷风干燥Weibull分布函数的形状参数均小于1,整个干燥过程为降速干燥,主要受物料内部水分扩散的控制;玛咖冷风干燥有效水分扩散系数为5. 21×10-10~9. 32×10-10m~2/s,且随干燥温度和干燥风速的增加而增大;玛咖冷风干燥温度过高或进口风速过大会降低消费者对其干制品的接受程度。因此,将冷风干燥技术应用于玛咖脱水处理中,能够在降低干燥耗时的同时提升产品品质。
译  名：
Drying and Quality Characteristics of Cold Air Drying of Maca(Lepidium meyenii)
作  者：
WANG Honghui;ZHANG Mingyu;REN Yamin;Luohe Vocational College of Food;
单  位：
WANG Honghui%ZHANG Mingyu%REN Yamin%Luohe Vocational College of Food
关键词：
Maca;;Cold air drying;;Drying kinetics;;Effective water diffusivity;;Fuzzy mathematics
摘  要：
The cold air drying was used to dehydrate maca to improve the quality of its dry products. The effects of different drying temperatures(20,30,40 ℃) and imported wind speed(1,2,3 m/s) on the drying and quality characteristics of maca cold wind were studied; the Weibull distribution function was applied to analyze the drying process of maca drying curve. The effective moisture diffusion coefficient of the cold air drying of maca slice was calculated by using the Fick second diffusion law. The sensory evaluation of dried products is done by fuzzy mathematics. The results showed that accelerating the inlet air velocity and raising drying temperature can increase the cold air drying rate of maca and the drying temperature has a better effect on drying time consumption. The Weibull distribution function can describe the change of moisture ratio in maca during cold air drying with high accuracy(R~2> 0. 99),the shape parameters of the Weibull distribution function of maca cold air drying under different drying conditions were less than1,and the drying process was mainly controlled by the internal water diffusion. The effective moisture diffusion coefficient of maca slice cold air drying is in the rang of 5. 21 × 10-10—9. 32 ×10-10 m~2/s,and increased with the increasing of drying temperature and drying speed. If the cold air drying temperature or import wind speed of maca too high will reduce consumers' acceptance of dry products. Therefore,the application of cold air drying technology in the dehydration of maca can reduce the drying time and improve the product quality.

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