不同热风干燥温度对柿饼干燥动力学、收缩率及色泽的影响
Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices.
作者信息
Senadeera Wijitha, Adiletta Giuseppina, Önal Begüm, Di Matteo Marisa, Russo Paola
机构信息
School of Mechanical and Electrical Engineering, Faculty of Health, Engineering and Sciences, Springfield Campus, University of Southern Queensland, 37 Sinnathamby Boulevard, Springfield Central QLD 4300, Australia.
Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II132, 84084 Fisciano, SA, Italy.
出版信息
Foods. 2020 Jan 18;9(1):101. doi: 10.3390/foods9010101.
Drying characteristics of persimmon, cv. "Rojo Brillante", slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3 m/s. It was observed that the drying temperature affected the drying time, shrinkage, and colour. Four empirical mathematical models namely, Enderson and Pabis, Page, Logarithmic, and Two term, were evaluated in order to deeply understand the drying process (moisture ratio). The Page model described the best representation of the experimental drying data at all investigated temperatures (45, 50, 55, 60, 65 °C). According to the evaluation of the shrinkage models, the Quadratic model provided the best representation of the volumetric shrinkage of persimmons as a function of moisture content. Overall, higher drying temperature (65 °C) improved the colour retention of dried persimmon slabs.
对“Rojo Brillante”品种的柿子片在热风对流干燥机中进行了干燥特性实验测定，干燥温度分别为45、50、55、60和65℃，空气流速固定为2.3m/s。观察到干燥温度影响干燥时间、收缩率和颜色。为了深入了解干燥过程（水分比），对四个经验数学模型，即恩德森和帕比斯模型、佩奇模型、对数模型和双项模型进行了评估。佩奇模型在所有研究温度（45、50、55、60、65℃）下对实验干燥数据的拟合效果最佳。根据收缩模型的评估，二次模型能最好地表示柿子体积收缩与水分含量之间的关系。总体而言，较高的干燥温度（65℃）提高了干燥柿子片的颜色保留率。
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