[1]满晓兰,李龙,张宏,等.基于结构异质性的核桃热风干燥特性及数学模型[J].江苏农业学报,2021,(03):731-738.[doi:doi:10.3969/j.issn.1000-4440.2021.03.024]
　MAN Xiao-lan,LI Long,ZHANG Hong,et al.Hot-air drying characteristics and mathematical model of walnut based on structural heterogeneity[J].,2021,(03):731-738.[doi:doi:10.3969/j.issn.1000-4440.2021.03.024]
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基于结构异质性的核桃热风干燥特性及数学模型()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2021年03期
页码:
731-738
栏目:
加工贮藏·质量安全
出版日期:
2021-06-30

文章信息/Info

Title:
Hot-air drying characteristics and mathematical model of walnut based on structural heterogeneity
作者:
满晓兰1; 2; 李龙1; 2; 张宏1; 2; 张永成1; 2; 兰海鹏1; 2
（1.塔里木大学机械电气化工程学院，新疆阿拉尔843300；2.新疆维吾尔自治区普通高等学校现代农业工程重点实验室，新疆阿拉尔843300）
Author(s):
MAN Xiao-lan1; 2; LI Long1; 2; ZHANG Hong1; 2; ZHANG Yong-cheng1; 2; LAN Hai-peng1; 2
(1.College of Mechanical and Electrical Engineering, Tarim University, Alar 843300，China；2.Key Laboratory of Modern Agricultural Engineering in Colleges and Universities of Xinjiang Uygur Autonomous Region, Alar 843300, China)
关键词:
核桃; 热风干燥; 有效水分扩散系数; 数学模型
Keywords:
walnut; hot-air drying; effective water diffusion coefficient; mathematical model
分类号:
TS255.6
DOI:
doi:10.3969/j.issn.1000-4440.2021.03.024
文献标志码:
A
摘要:
为了揭示热风干燥过程中核桃异质结构的水分传递特性，本研究在43 ℃热风干燥条件下，对核桃单层干燥过程中果壳、果仁及核桃的干燥特性与有效水分扩散系数进行研究。试验结果表明，果壳、果仁及核桃的干燥特性规律大致相似，干燥过程主要发生在降速干燥阶段，且没有明显恒速干燥阶段，核桃在干燥过程表现出显著的非稳态性与异质性，果壳、果仁及核桃的有效水分扩散系数与干基含水率符合三阶-多项式关系，并同时测得核桃的平均有效水分扩散系数为果壳的1.01倍和果仁的1.41倍；模型4 适合用于预测果壳、果仁及核桃43 ℃热风干燥过程中水分比的变化规律。研究结果为明晰核桃干燥过程中的水分传递机制提供了理论依据。
Abstract:
To reveal the properties of water transfer in the heterogeneous structure of walnut during hot-air drying, the drying characteristics and effective water diffusion coefficient of the walnut shell, walnut kernel and whole walnut during single-layer drying process under hot-air drying condition of 43 ℃ were studied. The results showed that, the drying characteristics of the walnut shell, walnut kernel and whole walnut were approximately similar. The drying process mainly occurred in the speed-down drying stage, and there was no obvious drying stage with constant-speed. The walnuts showed significant instability and heterogeneity during the drying process. The effective water diffusion coefficient of the walnut shell, walnut kernel and whole walnut were in third-order polynomial relationship with water content of dry base. It was measured that the average effective water diffusion coefficient of the whole walnut was 1.01 times as large as the walnut shell and 1.41 times as large as the walnut kernel. Model four was suitable for predicting the change rule of moisture ratio of walnut shell, walnut kernel and whole walnut during drying process using 43 ℃ hot-air. The results provide theoretical basis for water transfer mechanism in the drying process of walnuts.

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备注/Memo

备注/Memo:
收稿日期：2020-09-15基金项目：新疆生产建设兵团中青年科技创新领军人才计划项目(2018CB014);塔里木大学校长基金项目(TDZKQN201813)；塔里木大学研究生科研创新项目（TDGRI201925）作者简介：满晓兰（1996-），女，山东临沂人，硕士研究生，从事农产品干燥理论与技术研究。（E-mail）1024775685@qq.com通讯作者：兰海鹏，（E-mail）lanhaipeng@126.com
更新日期/Last Update: 2021-07-05