Department of Chemical Engineering, Yildiz Technical University, Esenler, Istanbul, Turkey.
Food Sci Technol Int. 2014 Mar;20(2):149-57. doi: 10.1177/1082013213476075. Epub 2013 Jun 6.
Drying characteristics of broccoli was experimentally studied in cabinet-type convective dryer. Experiments were conducted using constant air velocity of 2 m/s and air temperature of 60 . Drying rate increased with increasing blanching temperature and thus reduced the drying time. The experimental drying data were used to fit twelve drying models and drying rate constants and coefficients of the models were determined by non-linear regression analysis. Estimations by the Midilli et al. model were in good agreement with the experimental data obtained. Fick's second law was used to calculate the effective moisture diffusivity, which varied from 1.987 to 3.577 × 10(-8) m(2)/s for the given blanching temperature range. The rehydration ratio was observed to increase with increasing blanching temperature.
研究了在箱式对流干燥器中花椰菜的干燥特性。实验采用恒定风速为 2m/s 和空气温度为 60 的条件进行。干燥速率随漂烫温度的升高而增加，从而缩短了干燥时间。使用十二种干燥模型对实验干燥数据进行拟合，并通过非线性回归分析确定模型的干燥速率常数和系数。Midilli 等人的模型估算结果与实验数据吻合较好。采用菲克第二定律计算有效水分扩散系数，在所给漂烫温度范围内，其值在 1.987 到 3.577×10(-8)m(2)/s 之间变化。复水比随漂烫温度的升高而增加。
