CAJ | 학술논문

为了缩短哈密瓜片干制时间，应用中短波红外联合气体射流冲击方法干燥哈密瓜片，研究了干燥温度（50、55、60、65、70、75和80℃）、辐射距离（80、120和160 mm）和切片厚度（3、5、7、9和11 mm）对哈密瓜片干燥动力学、水分有效扩散系数、干燥活化能的影响。试验结果表明：与其他干燥技术相比，中短波红外联合气体射流冲击干燥哈密瓜片的干燥时间大幅缩短，约为2～3.5 h；哈密瓜片整个干燥过程属于降速干燥，通过费克第二定律求出了干燥过程中水分有效扩散系数在10.65×10-10～33.76×10-10 m2/s和8.06×10-10～39.97×10-10 m2/s的范围内分别随着干燥温度和切片厚度的增大而增大；通过阿尼乌斯公式计算出了干燥活化能为7.788 kJ/mol，表明中短波红外联合气体射流冲击干燥哈密瓜片时，启动干燥所需能量较低，水分脱除较为容易；哈密瓜片表面温度的动力曲线表明，中短波红外联合气体射流冲击干燥中能量直接与水分耦合，使物料在中前期干燥过程中温度迅速上升，加速了干燥进程。该研究为哈密瓜片中短波红外联合气体射流冲击干燥技术的应用提供了理论依据和技术支持。
위료축단합밀과편간제시간，응용중단파홍외연합기체사류충격방법간조합밀과편，연구료간조온도（50、55、60、65、70、75화80℃）、복사거리（80、120화160 mm）화절편후도（3、5、7、9화11 mm）대합밀과편간조동역학、수분유효확산계수、간조활화능적영향。시험결과표명：여기타간조기술상비，중단파홍외연합기체사류충격간조합밀과편적간조시간대폭축단，약위2～3.5 h；합밀과편정개간조과정속우강속간조，통과비극제이정률구출료간조과정중수분유효확산계수재10.65×10-10～33.76×10-10 m2/s화8.06×10-10～39.97×10-10 m2/s적범위내분별수착간조온도화절편후도적증대이증대；통과아니오사공식계산출료간조활화능위7.788 kJ/mol，표명중단파홍외연합기체사류충격간조합밀과편시，계동간조소수능량교저，수분탈제교위용역；합밀과편표면온도적동력곡선표명，중단파홍외연합기체사류충격간조중능량직접여수분우합，사물료재중전기간조과정중온도신속상승，가속료간조진정。해연구위합밀과편중단파홍외연합기체사류충격간조기술적응용제공료이론의거화기술지지。
In order to reduce the drying time, the middle short-wave infrared radiation combined with air impingement drying was used to dry Hami-melon slices in this study. The effects of drying temperature of 50, 60, 65, 70, 75, and 80℃, radiation distance of 80, 120, and 160 mm, and sample thickness with 3, 5, 7, 9, and 11 mm, moisture effective diffusivity, and drying activation energy of Hami-melon slices were investigated through a series of experiments. Results indicated that the drying time of Hami-melon slices by infrared combined with air impingement drying was about 2-3.5 h. The drying time was decreased when compared with other drying technologies. The whole drying process occurred in the falling rate drying stage. The moisture effective diffusivity determined by Fick’s second law varied from 10.65×10-10 to 33.76×10-10m2/s and from 8.06×10-10 to 39.97×10-10m2/s with increasing drying temperature and sample thickness, respectively. The drying activation energy was 7.788kJ/mol calculated based on Arrhenius equation. The energy needed to trigger drying is very small, drying can be operable easily using the middle short wave radiation combined with air impingement drying technology. The kinetics of surface temperature changes indicated that it increased quickly in the initial and middle drying stages and the drying process was accelerated due to the energy directly combined with water. This paper provides theoretical background and technical information for applying the middle short wave infrared combined with air impingement drying on Hami-melon slices.