枸杞平衡含水率的测定及其干燥工艺的优化

Determination of Equilibrium Moisture Content of Wolfberry and Optimization of the Drying Process

摘要:

枸杞的平衡含水率是研究枸杞干燥特性和干燥工艺优化的基础。本文采用静态称重法，利用LHS-250HC-II型恒温恒湿试验箱和DHG-9240A型电热鼓风干燥箱, 测得枸杞在温度为40 ℃、50 ℃、60 ℃、70 ℃，相对湿度为40%、50%、60%、70%的平衡含水率。通过对干燥特性曲线的分析，得出干燥快速阶段干燥工艺参数为温度40℃，相对湿度40%，干燥恒速阶段干燥工艺参数为温度50 ℃，相对湿度40%，干燥降速阶段干燥工艺参数为温度60 ℃，相对湿度40%的工艺参数组合，此干燥工艺干燥时间最短，干燥品质最好。

Abstract:

Wolfberry equilibrium moisture content was an important parameter of wolfberry drying characteristics and drying process optimization. In this paper, static weighing method is used for measuring wolfberry equilibrium moisture content at temperature of 40 ℃-70℃ and relative humidity of 40%~70%. Based on the analysis of the drying characteristic curve, the best process parameters in rapid drying stagewere : temperature 40 ℃ and relative humidity 40%. In constant speed drying stage, the optimum temperature and relative humidity were 50 ℃ and 40%, respectively. In falling rate drying stage, the best temperature was 60 ℃ and the best relative humidity was 40%. Using the drying process, drying time was short and drying quality was good.