| 蒸汽漂烫菊花的薄层干燥特性和质量评价（英） |
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| 引用本文： | 覃 珊,温学森,沈 涛,向 兰.蒸汽漂烫菊花的薄层干燥特性和质量评价（英）[J].农业工程学报,2011,27(6):357-364. |
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| 作者姓名： | 覃 珊 温学森 沈 涛 向 兰 |
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| 作者单位： | 山东大学药学院生药学研究所,济南,250012 |
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| 基金项目： | Natural Science Foundation of Shandong Province, China (2009ZRB01916). |
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| 摘 要： | 该文旨在研究蒸汽漂烫菊花的干燥特性和质量评价。在60, 80, 100和120℃ 4个温度，0.5 m/s风速条件下，对蒸汽漂烫菊花的薄层干燥特性进行研究，结果表明其干燥属于典型的降速干燥过程，干燥速度随热风温度的升高而迅速加快。通过含水率的对数与干燥时间作图，发现其干燥过程分为3个阶段（第一、第二和第三降速阶段），第一阶段能去除大约84%的水分。根据第一阶段数据，在60～120℃干燥时其有效扩散系数为1.10 to 6.44×10-9 m2/s，活化能为1829.5 kJ/kg，Midilli模型能较好地拟合其主要的干燥过程。质量评价结果表明，蒸汽漂烫2 min，100或120℃干燥菊花中，咖啡酰奎宁酸类化合物含量和抗氧化活性较高，该研究可为菊花干燥工艺提供参考。
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| 关 键 词： | 干燥，活化能，模型，菊花，有效扩散系数，咖啡酰奎宁酸，黄酮苷，抗氧化活性 |
| 收稿时间： | 2010/10/31 0:00:00 |
| 修稿时间： | 5/9/2011 12:00:00 AM |
Thin layer drying characteristics and quality evaluation of steam blanched chrysanthemum |
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| Qin Shan,Wen Xuesen,Shen Tao and Xiang Lan.Thin layer drying characteristics and quality evaluation of steam blanched chrysanthemum[J].Transactions of the Chinese Society of Agricultural Engineering,2011,27(6):357-364. |
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| Authors: | Qin Shan Wen Xuesen Shen Tao and Xiang Lan |
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| Institution: | Shandong University,Shandong University,Shandong University,Shandong University |
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| Abstract: | This article aimed to investigate the thin layer drying characteristics of the steam-blanched chrysanthemum and evaluate the quality of the resulting products. The drying was carried out at air temperatures of 60, 80, 100 and 120°C and an air velocity of 0.5 m s-1. The process typically displayed the characteristics of a falling rate drying, and drying rate was markedly accelerated by increase in temperature. The process could be divided into three stages, and about 84% of moisture was removed in the first falling rate stage. The effective diffusivities were calculated from the data of the first falling rate stage and ranged from 1.10 to 6.44×10-9 m2 s-1, and the activation energy was found to be 1829.5 kJ kg-1. Midilli model better fit the drying behaviour of the first falling rate stage comparing to the other eight models investigated. Steam blanching for 2 min combined with drying at 100 °C or 120 °C was recommended for chrysanthemum of high quality. |
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| Keywords: | drying activation energy models chrysanthemum effective diffusivity caffeoylquinic acid flavonoid glycoside antioxidant activity |
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