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中国精品科技期刊2020
李玉,朱文学,陈鹏枭,等. 不同品种高油酸花生热风干燥特性及热力学性质研究[J]. 食品工业科技,2024,45(14):42−49. doi: 10.13386/j.issn1002-0306.2023070193.
引用本文: 李玉,朱文学,陈鹏枭,等. 不同品种高油酸花生热风干燥特性及热力学性质研究[J]. 食品工业科技,2024,45(14):42−49. doi: 10.13386/j.issn1002-0306.2023070193.
LI Yu, ZHU Wenxue, CHEN Pengxiao, et al. Hot Air Drying Characteristics and Thermodynamic Properties of Different Varieties of High Oleic Peanuts[J]. Science and Technology of Food Industry, 2024, 45(14): 42−49. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070193.
Citation: LI Yu, ZHU Wenxue, CHEN Pengxiao, et al. Hot Air Drying Characteristics and Thermodynamic Properties of Different Varieties of High Oleic Peanuts[J]. Science and Technology of Food Industry, 2024, 45(14): 42−49. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070193.

不同品种高油酸花生热风干燥特性及热力学性质研究

Hot Air Drying Characteristics and Thermodynamic Properties of Different Varieties of High Oleic Peanuts

  • 摘要: 为探究高油酸花生干燥过程中的水分变化规律,本文研究了不同风温(35、40、45、50 ℃)、风速(0.5、0.8、1.1 m/s)对三种不同高油酸花生热风干燥特性的影响,并借助Weibull分布函数分析干燥过程。结果表明,高油酸花生干燥过程以降速干燥为主;风温、风速越高,高油酸花生有效水分扩散系数越大、干燥速率越快,干燥用时越短。其中,‘圣油3号’花生水分扩散速率最快、活化能最低,与Weibull分布函数拟合结果最佳;尺度参数α值随风温、风速的升高而降低,风温对α值影响极显著(P<0.01),风速对α值影响显著(P<0.05);干燥条件对形状参数β值无显著影响。另外,温度的升高促进了焓值和熵值的降低和吉布斯自由能的增加,表明干燥过程需要从干燥介质中吸收能量方能进行。Weibull分布函数可用于描述高油酸花生的热风干燥过程,为高油酸花生的工业化干燥提供技术依据,奠定理论基础。

     

    Abstract: To explore the moisture variation law of high oleic peanuts during hot air drying, hot air drying characteristics of various high oleic peanuts under different hot air temperatures (35, 40, 45, 50 ℃) and hot air velocities (0.5, 0.8, 1.1 m/s) were studied in this paper, and their drying processes were analyzed by Weibull distribution function. The results showed that the drying process of high oleic peanuts mainly reduced the rate of drying. Increasing hot air temperature and hot air velocity led to a higher effective moisture diffusion coefficient for high oleic peanuts. In turn, accelerates drying rate and shortens drying time. Among all the peanuts, 'Shengyou 3' peanut had the fastest water diffusion rate and lowest activation energy, and the Weibull distribution function provided the most suitable fit for 'Shengyou 3'. The scale parameter α decreased as hot air temperature and hot air velocity increase. Hot air temperature had a highly significant effect on α (P<0.01), while hot air velocity had a significant effect on α (P<0.05). The drying conditions had no significant effect on the shape parameter β. The increase in temperature promoted the decrease of enthalpy and entropy values, as well as the increase of Gibbs free energy, indicating that the drying process needed to absorb energy from the drying medium to proceed. The Weibull distribution function can be used to describe the hot air drying process of high oleic peanuts, providing a technical basis for the industrialization of high oleic peanut drying and laying a theoretical foundation.

     

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