CAJ | 학술논문

通过对茄子漂烫渗透研究了渗透失水率和固形物增加率. 用单因素试验研究茄子在不同风温、切片厚度、风速、渗温和预处理下的热风干燥特性并绘制干燥速率和湿基含水率曲线. 结果表明:茄片越厚,渗透失水率越低;渗温越高,固形物增加率越低,失水率越高;风温及渗透温度越高、风速越大、茄片越薄,干燥速率越快;影响干燥速率主次因素是风温、切片厚度、渗透温度、风速;漂烫渗透比漂烫和未处理干燥速率更高.
통과대가자표탕삼투연구료삼투실수솔화고형물증가솔. 용단인소시험연구가자재불동풍온、절편후도、풍속、삼온화예처리하적열풍간조특성병회제간조속솔화습기함수솔곡선. 결과표명:가편월후,삼투실수솔월저;삼온월고,고형물증가솔월저,실수솔월고;풍온급삼투온도월고、풍속월대、가편월박,간조속솔월쾌;영향간조속솔주차인소시풍온、절편후도、삼투온도、풍속;표탕삼투비표탕화미처리간조속솔경고.
Eggplant slices pretreated by the combination of blanching and permeability were used to study the influence of solids increase and water loss rate.We used single factor experiment to research the hot-air dying characteristics of egg-plant slices in different wind speed, slice thickness, wind speed, permeability temperature and pretreatment ways as well as, as a result, drew the drying rate and the wet base moisture content curves.The results show that the thicker slices, the infiltration water loss rate is lower;The higher permeability temperature, the solids increase is lower but contrary for the water loss rate; The higher permeability and wind temperature, the faster wind speed and thinner slices, the drying rate is faster;affect the drying primary and secondary factors are from air temperature, slice thickness, permeability tem-perature to wind speed;The combination of blanching and permeability is faster drying rate than blanching and untreated.