Younis Mahmoud, Abdelkarim Diaeldin, Zein El-Abdein Assem
Chair of Dates Industry & Technology, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia.
Saudi J Biol Sci. 2018 Feb;25(2):332-338. doi: 10.1016/j.sjbs.2017.06.011. Epub 2017 Jun 24.
Drying of garlic slices in thin-layer have been studied with Infrared (IR) at 0.075, 0.15, 0.225 and 0.3 W cm radiation intensity and 0.75 and 1.25 m s air flow velocity. The results showed increasing in drying rate and decreasing at the time of drying with decreasing air flow velocity and increasing IR radiation intensity. The effective moisture diffusivity (D) was obtained using Fick's diffusion equation and its mean values ranged between 5.83×10 and 7.66×10 m s for all investigated conditions. In addition, a third-order polynomial equation linking the effective moisture diffusivity and moisture content was found. Average activation energy increased with the decrease of IR radiation and increase of air flow velocity. Thirteen different mathematical models were verified with non-linear regression analysis for describing the garlic drying process. Modified Henderson and Pabis model presented the best prediction of the drying of garlic slices.
利用红外辐射在辐射强度为0.075、0.15、0.225和0.3 W/cm以及气流速度为0.75和1.25 m/s的条件下对蒜片进行了薄层干燥研究。结果表明，随着气流速度降低和红外辐射强度增加，干燥速率提高，干燥时间缩短。使用菲克扩散方程获得了有效水分扩散率（D），在所有研究条件下其平均值在5.83×10⁻¹⁰至7.66×10⁻¹⁰ m²/s之间。此外，还发现了一个将有效水分扩散率与水分含量联系起来的三阶多项式方程。平均活化能随着红外辐射的降低和气流速度的增加而增加。通过非线性回归分析验证了13种不同的数学模型来描述大蒜干燥过程。修正的亨德森和帕比斯模型对蒜片干燥的预测效果最佳。
