CAJ | 학술논문

应用自制隧道式干燥实验台对95,℃漂烫2,min 后的长豇豆进行热风干燥实验，分析了在不同热风温度、热风速度、料层厚度条件下豇豆的干燥特性及干产品品质．结果表明：长豇豆干燥过程中干燥第1阶段表现明显，热风温度对干燥速率及品质的影响最大；经漂烫后的长豇豆在热风温度60,℃、热风速度0.3,m/s、料层厚度6,mm条件下干燥时所得产品Vc含量最高．研究结果可为长豇豆隧道式热风干燥生产实践提供参考依据．
응용자제수도식간조실험태대95,℃표탕2,min 후적장강두진행열풍간조실험，분석료재불동열풍온도、열풍속도、료층후도조건하강두적간조특성급간산품품질．결과표명：장강두간조과정중간조제1계단표현명현，열풍온도대간조속솔급품질적영향최대；경표탕후적장강두재열풍온도60,℃、열풍속도0.3,m/s、료층후도6,mm조건하간조시소득산품Vc함량최고．연구결과가위장강두수도식열풍간조생산실천제공삼고의거．
Convective air drying of fresh cowpeas was done in a lab-scale tunnel dryer,and parametric studies were con-ducted to understand the effect of drying air temperature,velocity and material layer thickness on the drying characteristics of cowpeas and the quality of the dried product. Experimental results show that the first stage drying dominates the cowpea drying process and the drying air temperature has an important effect on the drying rate and product quality. The optimized drying conditions with the highest content of Vc were obtained for the fresh cowpeas:the drying temperature was 60,℃,air velocity was 0.3,m/s and the material layer thickness was 6,mm. The study can provide some useful technical data for the tunnel drying of cowpeas.