CAJ | 학술논문

以新鲜柠檬为原料，以柠檬片厚度、热风温度、热风风速为考察因素，研究其热风干燥特性及最佳干燥工艺参数。结果表明，柠檬片厚度、热风温度对干燥速率有较大影响，而热风风速对干燥速率有一定影响；通过单因素和正交试验得到柠檬片干燥的优化工艺参数为温度为80℃，厚度为3 mm，风速为0.5 m/s，此时综合指标为2.341。在此干燥条件下进行验证试验，得到柠檬片的VC质量分数为137.06 mg/100 g，复水比为4.290，干燥速率为0.254 g/min，单位能耗为3.180 W/g，综合指标为2.368，与优化结果接近。
이신선저몽위원료，이저몽편후도、열풍온도、열풍풍속위고찰인소，연구기열풍간조특성급최가간조공예삼수。결과표명，저몽편후도、열풍온도대간조속솔유교대영향，이열풍풍속대간조속솔유일정영향；통과단인소화정교시험득도저몽편간조적우화공예삼수위온도위80℃，후도위3 mm，풍속위0.5 m/s，차시종합지표위2.341。재차간조조건하진행험증시험，득도저몽편적VC질량분수위137.06 mg/100 g，복수비위4.290，간조속솔위0.254 g/min，단위능모위3.180 W/g，종합지표위2.368，여우화결과접근。
With fresh lemon as the raw materials, factors with a lemon slice thickness, air temperature, air velocity, the parameters of the hot-air drying characteristics and drying process are studied. The results show that: lemon slice thickness and air temperature have great influence on the drying rate, and air velocity has a certain effect on the drying rate; through the single factor experiment and orthogonal experiment, optimized process of lemon dry are obtained as follows: temperature is 80℃, thickness of 3 mm, speed of 0.5 m/s, the comprehensive index is 2.341. The content of VC lemon verification test is carried out on the drying conditions for 137.06 mg/100 g, rehydration ratio is 4.290, production capacity is 0.254 g/min, energy consumption is 3.180 W/g, and the comprehensive index is 2.368, and that are close to the optimization results.