食品与发酵工业 >

2024 , Vol. 50 >Issue 18: 33 - 41

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036927

研究报告

基于动力学模型的脱皮核桃仁干燥工艺研究

  • 胡希婷 ,
  • 胡建亮 ,
  • 郜春喜 ,
  • 杜素军 ,
  • 成玉梁 ,
  • 郭亚辉 ,
  • 常巧英 ,
  • 钱和
展开
  • 1(江南大学 食品学院,江苏 无锡,214122)
    2(河北华岱农业科技有限公司,河北 石家庄,051230)
    3(中国检验检疫科学研究院,北京,100176)
第一作者：硕士研究生(郭亚辉副教授为通信作者,E-mail:guoyahui@jiangnan.edu.cn)

收稿日期: 2023-07-29

  修回日期: 2023-11-07

  网络出版日期: 2024-10-14

基金资助

国家重点研发计划项目(2022YFF1101103);石家庄市科学技术局县域特色产业“揭榜挂帅”科技项目(2023);江西省“双千”计划(jxsq2023105005)

收起

Research on drying process of peeled walnut kernels based on kinetic modeling

  • HU Xiting ,
  • HU Jianliang ,
  • GAO Chunxi ,
  • DU Sujun ,
  • CHENG Yuliang ,
  • GUO Yahui ,
  • CHANG Qiaoying ,
  • QIAN He
Expand
  • 1(College of Food, Jiangnan University, Wuxi 214122, China)
    2(Hebei Huadai Agricultural Technology Co.Ltd., Shijiazhuang 051230, China)
    3(Chinese Academy of Inspection and Quarantine, Beijing 100176, China)

Received date: 2023-07-29

  Revised date: 2023-11-07

  Online published: 2024-10-14

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摘要

该研究针对脱皮核桃仁干燥过程中导致的品质劣变、能耗高等问题,开展其在常压与真空干燥条件下的干燥动力学研究,通过建立干燥动力学模型比较不同干燥条件对脱皮核桃仁干燥特性的影响,以失重率、色差、酸价、过氧化值及能耗为品质指标,结合主成分分析客观评价不同干燥工艺下核桃仁的品质变化差异。结果表明,干燥效率0.1 MPa真空干燥＞0 MPa常压干燥＞0.05 MPa真空干燥;在不同真空度和温度条件下,脱皮核桃仁中水分干燥过程的适用模型有Two-term、Wang & Singh、Page和多项式模型;真空度对脱皮核桃仁的失重率影响较小,与色差呈反比,温度、真空度对酸价影响不明显,对过氧化值影响显著,真空干燥的过氧化值较低,随着温度上升、干燥能耗显著降低,0.05 MPa真空干燥能耗最多,0.1 MPa所需能耗与常压差不多;总体上,干燥品质0.1 MPa真空干燥＞0.05 MPa真空干燥＞0 MPa常压干燥。综合考虑干燥效率和品质最大保留后的最佳工艺条件为50 ℃、0.1 MPa、12.0 h,干燥后脱皮核桃仁的酸价为(0.43±0.03) mg/g、过氧化值为(0.11±0.01) mmol/kg、干燥能耗为(3 012.81±440.87) kJ/g。

关键词： 脱皮核桃仁; 干燥动力学模型; 酸价; 过氧化值; 主成分分析

本文引用格式

胡希婷 , 胡建亮 , 郜春喜 , 杜素军 , 成玉梁 , 郭亚辉 , 常巧英 , 钱和 . 基于动力学模型的脱皮核桃仁干燥工艺研究[J]. 食品与发酵工业, 2024 , 50(18) : 33 -41 . DOI: 10.13995/j.cnki.11-1802/ts.036927

Abstract

Aiming at the problems of quality deterioration and high energy consumption caused by the drying process of peeled walnut kernels, this study carried out the drying kinetics under atmospheric pressure and vacuum drying conditions, and compared the effects of different conditions on the drying characteristics of peeled walnuts kernels through the establishment of the kinetic model.The quality variation of walnut kernels under different drying processes was evaluated objectively by taking the weight loss rate, color difference, acid value, peroxide value, and energy consumption as indexes, and combining them with the principal component analysis.Results showed that the drying efficiency was 0.1 MPa vacuum drying >0 MPa atmospheric pressure drying >0.05 MPa vacuum drying.Under different vacuum degrees and temperature conditions, the applicable models of the moisture drying process in peeled walnut kernels were Two-term, Wang & Singh, Page, and polynomial model.Vacuum degrees on the weight loss rate had less impact on the peeled walnut kernel, which was inversely proportional to color difference.The effect of temperature and vacuum degree on acid value was not obvious, which was significant on peroxide value, and the peroxide value of vacuum drying was lower.As the temperature rose, drying energy consumption decreased significantly, 0.05 MPa vacuum drying energy consumption was the most, and 0.1 MPa energy consumption was about the same as atmospheric pressure.The drying quality of peeled walnut kernels was 0.1 MPa vacuum drying >0.05 MPa vacuum drying >0 MPa atmospheric pressure drying.The optimal process conditions after considering drying efficiency and maximum quality retention are 50 ℃, 0.1 MPa, and 12.0 h.The acid value, peroxide value, and drying energy consumption of dried peeled walnut kernels were (0.43±0.03) mg/g, (0.11±0.01) mmol/kg, and (3 012.81±440.87) kJ/g respectively.

Key words： peeled walnut kernels; drying kinetic model; acid value; peroxide value; principal component analysis

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