食品与发酵工业 >

2024 , Vol. 50 >Issue 4: 157 - 164

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034037

研究报告

基于红薯片多孔介质的间歇微波干燥数值分析

  • 满余 ,
  • 童军杰
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  • 1(广东工业大学 材料与能源学院,广东 广州,510006)
    2(广州航海学院 船舶与海洋工程学院,广东 广州,510725)
第一作者:硕士研究生(童军杰教授为通信作者,E-mail:jjtong9311@163.com)

收稿日期: 2022-10-20

  修回日期: 2022-12-12

  网络出版日期: 2024-03-15

基金资助

广东省重点建设学科科研能力提升项目(2021ZDJS061);广州市教学成果培育项目(2020123151);广东粤穗联合基金(202234600)

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Numerical analysis of intermittent microwave convective drying based on porous media for sweet potato slices

  • MAN Yu ,
  • TONG Junjie
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  • 1(School of Materials and Energy, Guangdong University of Technology, Guangzhou 510006, China)
    2(School of Naval Architecture and Ocean Engineering, Guangzhou Maritime University, Guangzhou 510725, China)

Received date: 2022-10-20

  Revised date: 2022-12-12

  Online published: 2024-03-15

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摘要

针对红薯薄片内部多孔介质子域和外部热空气自由流动子域,采用COMSOL Multiphysics软件分别在不同间歇比(PR=2,PR=3,PR=4,PR=5)条件下构建并求解多相流间歇微波联合对流干燥模型;在热风60 ℃,风速1.2 m/s的干燥工况下,与红薯薄片热风对流干燥特性进行对比。结果表明,间歇微波对流干燥的最优间歇比为3,干燥速率随间歇比的增加而减小。采用PR=3的间歇微波对流干燥薄片与采用热风对流干燥的薄片相比,前者干燥至相同的含水量时内部液态水和水蒸气通量分别高于后者0.37~2.28倍和0.67~1.9倍,核心温度提高了9.3~69.3 ℃,导致含水量降低到1.8 kg/kg时前者的干燥速率是后者2.63倍,前者的整体干燥时间比后者缩短68.6%。结合薄片NO.4内通量分布表明,水蒸气和液态水通量聚集于距离薄片表面0~0.01 m区间内,选用间歇微波可降低水分传输到外界的路径,实现了干燥优化。研究结果为红薯薄片间歇微波对流干燥工艺优化提供科学依据。

关键词： 间歇微波干燥; 数值模拟; 间歇比; 多孔介质; 干燥特性

本文引用格式

满余 , 童军杰 . 基于红薯片多孔介质的间歇微波干燥数值分析[J]. 食品与发酵工业, 2024 , 50(4) : 157 -164 . DOI: 10.13995/j.cnki.11-1802/ts.034037

Abstract

The multiphase flow intermittent microwave convective drying model for sweet potato slices with porous media subdomain inside and the hot air free-flowing subdomain outside was established. The solution was resolved numerically using COMSOL Multiphysics. The effects of different pulse ratios (PR=2, PR=3, PR=4, and PR=5) on combined microwave convection drying were studied under the conditions of hot air at 60 °C and wind speed at 1.2 m/s. Under the optimum pulse ratio, the characteristics of intermittent microwave convective drying and convection drying of sweet potatoes were compared. It was found that the optimum pulse ratio of intermittent microwave convective drying (IMCD) was 3, and the drying rate decreased with the increase in pulse ratio. The internal liquid water and vapor fluxes of the IMCD (PR=3) were 0.37-2.28 times and 0.67-1.9 times higher than those of the convection drying when they were dried to the same moisture content. The core temperature was increased by 9.3-69.3 ℃. As a result, the drying rate of the former was 2.63 times that of the latter when moisture content was reduced to 1.8 kg/kg. The overall drying time of IMCD was 68.6% shorter than that of convection drying. Combined with the flux distribution inside slice NO.4, it was shown that the vapor flux and liquid water flux were concentrated in the range of 0-0.01 m from the surface. The intermittent microwaves could reduce the moisture transmission path to the outside, thus realizing the drying optimization. The results provide a scientific basis for the optimization of intermittent microwave convective drying of sweet potato slices.

Key words： intermittent microwave convective drying; numerical simulation; pulse ratio; porous media; drying characteristic

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