Abstract: The single-factor experimental method was used to study the hot air-drying characteristics of carrots and bananas under electrostatic conditions of 5 mm, 55 ℃. The changes of dry basis moisture content and wet basis moisture content, drying rate and dehydration rate of the sample were analyzed in this study. The results showed that the addition of electrostatic devices at the same time of hot air drying could decrease the drying time by 16.67%, reduce energy consumption by 17% and rehydration rate increased by 14%, respectively. Meanwhile, the higher the initial moisture content of the material, the increased drying rate and dehydration rates of fruits and vegetables in the early stage. The data showed that the coefficient of determination and the root mean square error range were 0.990 8-0.998 3 and 0.011 28-0.022 82, respectively. It was confirmed that the Weibull distribution function model was suitable for electrostatic devices combined with hot air drying. The electrostatic device could suppress the growth of microorganisms and improve the quality of drying. The energy consumption of electrostatic devices is low and has broad application prospects in the food drying field.
王烽先,刘寅,孟照峰,等. 静电对果蔬热风干燥特性的影响[J]. 食品与发酵工业, 2020, 46(6): 217-223.
WANG Fengxian,LIU Yin,MENG Zhaofeng,et al. Effect of electrostatic on hot air-drying characteristics of fruits and vegetables[J]. Food and Fermentation Industries, 2020, 46(6): 217-223.