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马铃薯非油炸挤出方便面热风干燥特性及动力学研究
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Research on Hot-air Drying Characteristics and Kinetics of Non-fried Extruded Potato Instant Noodles
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    摘要:

    为提高马铃薯非油炸挤出方便面的热风干燥性质及品质,研究了直径0.7、1、1.2 mm的马铃薯非油炸挤出方便面在40、50、60、70 ℃条件下的干燥特性,并构建动力学模型。结果表明,马铃薯非油炸挤出方便面干燥主要属于降速阶段,干燥温度和面条直径对其特性影响较大。Page模型能够较好的表达和预测方便面的干燥任意时刻(t)水分比(MR)随干燥温度(T)的变化情况,马铃薯非油炸挤出方便面的有效水分扩散系数Deff在0.463×10–9~1.845×10–9 m2/s之间;不同直径的马铃薯非油炸挤出方便面干燥活化能Ea在47.904~65.314 kJ/mol之间,适当的减小面条直径可以减少干燥过程中的能量损失。研究为马铃薯非油炸挤出方便面干燥过程的设备选型、节能减耗及工业设计提供数据支撑。

    Abstract:

    In order to improving the drying property and quality of non - fried extruded potato instant noodles, the drying characteristics of non-fried extruded instant noodles with diametral of 0.7 mm, 1mm and 1.2 mm under the conditions of 40 ℃, 50 ℃, 60 ℃ and 70 ℃ were studied respectively. On this basis, an optimal drying kinetic model was established. The result showed that the drying stage of instant noodles mainly belonged to the speed reduction stage, and the noodle diameter and drying temperature had a great influence on its characteristics. Page model can express and predict the variation of moisture ratio (MR) with drying temperature (T) at any time of instant noodle drying. The effective water diffusion coefficient of instant noodles was between 0.463×10–9 m2/s and 1.845×10–9 m2/s. The drying activation energy of instant noodles with diameter of 0.7 mm and 1mm was 47.904 kJ/mol and 65.265 kJ/mol respectively. Properly reducing the noodle diameter can effectively reduce the energy loss in the drying process. This study provides data support for equipment selection, energy saving and consumption reduction and industrial design of non-fried extruded potato instant noodles drying process.

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张 鑫,任元元*,孟资宽,邹 育,周泽林,张星灿,王拥军.马铃薯非油炸挤出方便面热风干燥特性及动力学研究[J].粮油食品科技,2021,29(2):135-142.

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  • 在线发布日期: 2021-03-23
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