相对湿度对胡萝卜热风干燥过程中水分迁移和蒸发的影响

巨浩羽; 邹燕子; 肖红伟; 张卫鹏; 于贤龙; 高振江

doi:10.11975/j.issn.1002-6819.202210032

相对湿度对胡萝卜热风干燥过程中水分迁移和蒸发的影响

1.
河北经贸大学生物科学与工程学院，石家庄 050061
2.
中国农业大学工学院，北京 100083
3.
北京工商大学人工智能学院，北京 100048
4.
山东省农业机械科学研究院，济南，250100

基金项目: 国家自然科学基金项目（32202233；32102141；32201691）；河北省自然科学基金资助项目（C2020207004）；河北省高等学校科学技术研究项目（BJK2023047）

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出版历程
- 收稿日期: 2022-10-06
- 修回日期: 2022-11-23
- 发布日期: 2023-01-14

Effects of relative humidity on water diffusion and evaporation during hot air drying of carrot

1.
College of Bioscience and Engineering, Hebei University of Economics and Business, Shijiazhuang 050061, China
2.
College of Engineering, China Agricultural University, Beijing 100083, China
3.
College of Artificial Intelligence, Beijing Technology and Business University, Beijing 100048, China
4.
Shandong Academy of Agricultural Machinery Sciences, Jinan 250100, China

摘要

摘要: 为揭示相对湿度对胡萝卜热风干燥过程中内部水分迁移和表面水分蒸发的影响，以及物料表面结壳的成因，该研究在干燥温度60 ℃、风速3.0 m/s时，研究了恒定相对湿度（relative humidity，RH）（20%、30%、40%和50%）、第一阶RH 50%保持不同时间（10、30、60和90 min）而后降为20%，以及基于物料温度自动控制相对湿度干燥条件下的内部水分迁移量（D）、表面水分蒸发量（E）、表面水分累积量（Q）、物料微观结构和复水率。结果表明，恒定RH干燥条件下，D随干燥时间逐渐增大而后趋于稳定，E随干燥时间逐渐增大而后降低。RH越高，物料升温速率越快，D越大；RH越低，E越大。RH为20%、30%和40%时，Q=0的时间分别为1.11、1.36和1.70 h，并在此时刻之后物料表面出现明显结壳现象，且RH越大，出现结壳时机越晚；RH为50%时未出现Q<0，可能未出现明显的结壳现象。Q>0时，干燥速率与Q值变化趋势一致；Q<0时，对应干燥速率减小。RH为50%保持30 min后降为20%时，Q=0的时间为1.39 h，相对于RH 20%的干燥条件能够提高物料温度和内部水分迁移速率，延迟结壳发生的时机，干燥时间缩短了18.5%。自动控湿干燥条件下，Q在0～0.25 h内迅速增大，对应干燥速率迅速升高。在0.25～0.50 h内逐渐下降，在0.78～2.00 h内，Q值共出现3个零点，且在Q=0处上下波动。此RH调控方式使得内部迁移至表面的水分会及时蒸发，并未在表面产生积累，对应物料温度呈现出阶梯上升的变化趋势，延缓了结壳出现时间，保留了较多的水分迁移孔道，干燥时间最短，为6.1 h，复水比最高为(4.39±0.07) g/g，收缩率最低为28.55%±1.71%，为最优的阶段降湿干燥方式。研究结果对于分析水分的内部迁移和表面蒸发过程，表面结壳的成因及优化调控相对湿度控制方式提供了理论依据和技术支持。
- 干燥 /
- 相对湿度 /
- 内部水分迁移 /
- 表面水分蒸发 /
- 水分累积量 /
- 结壳
Abstract: Relative humidity (RH) can be gradually reduced to improve the drying efficiency and quality of materials in hot air drying. The high RH in the early drying stage can rapidly heat up for better diffusion of internal moisture in the material. The internal water can migrate and then spread to the surface of the material. The high RH can reduce the water vapor partial pressure difference between the drying medium and the material surface, in order to inhibit the evaporation rate of water on the surface, and then prevent the surface from drying and crusting. The moisture removal includes two procedures during drying: the internal moisture diffusion to the surface, and the evaporation of surface moisture. Once the surface moisture evaporates too fast, and the internal moisture cannot be supplied to the surface in time, the surface of the material is the first to shrink, which is the direct cause of crust hardening. After the material surface crusts harden, the drying time is prolonged to reduce the rehydration rate and the drying qualities. In the early drying stage, the high RH can improve the internal moisture diffusion rate. Additionally, the surface evaporation rate is reduced. A surface with enough moisture can alleviate the crusting of the material surface for a better drying and rehydration rate. However, it is still lacking in the quantitative comparison of internal moisture diffusion and surface water evaporation. It is also unclear about the process and mechanism of crust formation. Therefore, it is very necessary for the quantitative description of the correlation between the internal moisture diffusion and surface water evaporation on the crusting, in order to optimize the relative humidity for better drying efficiency and quality. In this study, the internal moisture diffusion quality (D), moisture evaporation quality (E), material surface moisture accumulation (Q), material microstructure, and rehydration ratio were investigated under three RH control strategies, including the constant RH (20%, 30%, 40%, and 50%), the RH 50% with different time (10, 30, 60, and 90 min), and the auto RH control strategy using material temperature. The results showed that the D increased gradually with the drying time, and then remained stable under constant RH drying. The E increased gradually with the drying time and then decreased. Specifically, the higher RH was, the faster the material heating rate was, and the larger D was. The lower RH was, the greater E was. When the RH was 20%, 30%, and 40%, the time of Q=0 was 1.11, 1.36, and 1.70 h, respectively. After this time, the material surface presented outstanding crusting. Besides, the higher RH was, the later the time of crusting was. When the RH was 50%, there was no Q<0, indicating no outstanding crusting. When Q>0, the drying rate was consistent with the changing trend of Q value. When Q<0, the corresponding drying rate decreased. When the RH 50% was maintained for 30 min and then reduced to 20%, the time when Q equals 0 was 1.39 h. Compared with the drying condition of RH 20%, the material temperature and internal moisture diffusion rate increased to delay the timing of crust formation. After decreasing the RH, E increased, and the drying time was shortened by 18.5%. Under automatically controlled RH, Q increased rapidly within 0-0.25 h, corresponding to a rapid increase in the drying rate. Q gradually decreased within 0.25-0.50 h. Within 0.78-2.00 h, there were three zeros in Q value, indicating the fluctuation at Q=0. This RH control mode can be expected to serve as the moisture migrating from the inside to the surface evaporate in time without accumulation on the surface. The temperature of the material showed a stepwise upward trend, and then postponed the appearance time of crusting, to retain more water migration channels. In this optimal drying condition, the shortest drying time was 6.1 h, and the highest rehydration ratio was (4.39±0.07) g/g, as well as the lowest shrinkage ratio was 28.55%±1.71%. The automatically controlled RH was the optimal RH controlling drying. This finding can provide a theoretical basis and technical support for the internal migration and surface evaporation of water, particularly for the cause of surface crusting and the optimization of the RH control during drying.
- drying /
- relative humidity /
- internal moisture diffusion /
- surface water evaporation /
- water accumulation /
- crust

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