青豆在狭缝型分布板流化床中的干燥特性
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摘要
针对Geldart D类颗粒,以青豆为实验物料,研究了在狭缝型分布板流化床干燥装置(300 mm×200 mm)中的干燥特性。通过与烘箱以及传统多孔型分布板流化床的比较,表明狭缝型分布板特殊的瓦楞结构更有利于提高物料的干燥速率。应用红-黄-蓝(RYB)颜色模型,研究了干燥过程中青豆的色泽变化和体积收缩情况。结果表明,随着干燥温度由60℃升高到80℃和100℃时,物料色泽值由27.9升高到29.8和34.9,收缩率由70.5%降低到55.1%和45.6%,为后续建立青豆的干燥简化(REA)模型提供依据。
A newly developed fluidized bed with slotted gas distributor was used to dry Geldart D type particles. Drying of green peas was carried out in a 300 mm × 200 mm rectangular fluidized bed. Drying of green peas was carried out in a 300 mm × 200 mm rectangular fluidized bed. Through the comparison with the oven and the traditional fluidized bed with perforated plate as gas distributor, it was shown that the special corrugated structure of the slotted gas distributor was more conducive to the improvement of the drying rate of the material. Using red yellow blue color model(RYB model), the color change and volume shrinkage of green peas during drying were studied. The results showed that when the drying temperature increased from 60 to 80 and 100, the color value increased from 27.9 to 29.8 and 34.9, and the shrinkage rate was reduced from 70.5% to 55.1% and 45.6%. It provided a basis for subsequent establishment of a REA model of green beans.
A newly developed fluidized bed with slotted gas distributor was used to dry Geldart D type particles. Drying of green peas was carried out in a 300 mm × 200 mm rectangular fluidized bed. Drying of green peas was carried out in a 300 mm × 200 mm rectangular fluidized bed. Through the comparison with the oven and the traditional fluidized bed with perforated plate as gas distributor, it was shown that the special corrugated structure of the slotted gas distributor was more conducive to the improvement of the drying rate of the material. Using red yellow blue color model(RYB model), the color change and volume shrinkage of green peas during drying were studied. The results showed that when the drying temperature increased from 60 to 80 and 100, the color value increased from 27.9 to 29.8 and 34.9, and the shrinkage rate was reduced from 70.5% to 55.1% and 45.6%. It provided a basis for subsequent establishment of a REA model of green beans.
引文
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[18]娄正,高振江,肖红伟,等.板栗气体射流冲击干燥特性和工艺优化[J].农业工程学报,2010,26(11):368-373.
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[2]师建芳,吴辉煌,刘清,等.长豇豆隧道式热风干燥特性及品质变化[J].天津科技大学学报,2013,28(5):23-27.
[3]张丽霞,张勋,孙佳佳,等.红外干燥对芝麻品质的影响[J].食品与机械,2015,31(2):63-70.
[4]LI Z Y,YE J S,WANG H T,et al.Drying characteristics of green peas in fluidized beds[J].Transactions TSTU,2006,12(3):668-675.
[5]张静,李占勇,董鹏飞,等.玉米红外低温真空干燥试验[J].食品与机械,2012,28(2):187-189.
[6]STRUMILLO C,KUDRA T.Drying:principles,applications and design[M].New York:Gorden and Breach,1987.
[7]GELDART D.Types of gas fluidization[J].Powder Technology,1973,7(5):285-292.
[8]SRINIVASAKANNAN C,BALASUBRAMANIAN N.An investigation on drying of millet in fluidized beds[J].Advanced Powder Technology,2009,20(4):298-302.
[9]TOPUZ A,GUR M,GUL M Z.An experimental and numerical study of fluidized bed drying of hazelnuts[J].Applied Thermal Engineering,2004,24(10):1535-1547.
[10]鲁林平,叶京生,张翠宣.射流喷动流化床实验研究[J].化工装备技术,2003,24(6):4-7.
[11]PAN Y K,LI Z Y,MUJUMDAR A S,et al.Drying of a root crop in vibro-fluidized beds[J].Drying Technology,1997,15(1):215-223.
[12]LI Z Y,KOBAYASHI N,WATANABE F,et al.Sorption drying of soybean seeds with silical gel[J].Drying Technology,2002,20(1):223-233.
[13]LI Z Y,KOBAYASHSI N,NISHIMURA A,et al.Sorption drying of soybean seeds with silica gel-Part 1 hydrodynamics of a fluidized bed dryer[J].Drying Technology,2002,20(6):1193-1213.
[14]LI Z Y,KOBAYASHI N,HASATANI M.Characteristics of pressure fluctuations in a fluidized bed of binary mixtures[J].Journal of Chemical Engineering of Japan,2005,38(12):960-968.
[15]OZBEY M,SOLEMEZ M S.Effect of swirling flow on fluidized bed drying of wheat grains[J].Energy Conversion and Management,2005,46(9):1495-1512.
[16]PROMVONGE P,BOONLOI A,PIMSARN M,et al.Drying characteristics of peppercorns in a rectangular fluidized-bed with triangular wavy walls[J].International Communications in Heat and Mass Transfer,2011,38(9):1239-1246.
[17]GAO X Y,WANG J,WANG S T,et al.Modeling of drying kinetics of green peas by reaction engineering approach[J].Drying Technology,2016,34(4):437-442.
[18]娄正,高振江,肖红伟,等.板栗气体射流冲击干燥特性和工艺优化[J].农业工程学报,2010,26(11):368-373.
[19]DAI C W,DIN S F,WEI F.Development of SAPGD-A simulation software regarding grain drying[J].Drying Technology,2004,22(3):609-625.
[20]MADAMBA P S,DRISCOLL R H,BUCKLE K A.The thinlayer drying-characteristics of garlic slices[J].Journal of Food Engineering,1996,29(1):75-97.
[21]DIAZ G R,MONZO J M,FITO P,et al.Modelling of dehydrationrehydration of orange slices in combined microware/air drying[J].Innovative Food Science&Emerging Technologies,2003,4(2):203-209.