| 饱和蒸汽加热苹果过程中的冷凝及孔隙率变化 |
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| 引用本文： | 童金华,李涛,赖彩如,安凤平,宋洪波.饱和蒸汽加热苹果过程中的冷凝及孔隙率变化[J].福建农林大学学报(自然科学版),2017,46(2). |
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| 作者姓名： | 童金华 李涛 赖彩如 安凤平 宋洪波 |
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| 作者单位： | 1. 国家菌草工程技术研究中心,福建 福州,350002;2. 福建农林大学食品科学学院,福建 福州,350002 |
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| 基金项目： | 国家自然科学基金资助项目 |
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| 摘 要： | 研究并建立了饱和蒸汽加热球形物料过程中冷凝水质量变化的通用模型,以苹果为验证材料,研究了样品初始含水率以及饱和蒸汽温度对冷凝水质量的影响.结果表明,预测值与实测值吻合度好(R2>0.97),冷凝水主要产生于加热初期的60 s内.采用390~430 K的饱和蒸汽加热初始含水率为15%~55%的苹果,其湿基含水率提高4.5%~8.5%,孔隙率下降2.6%~4.0%.
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| 关 键 词： | 苹果 饱和蒸汽 冷凝 含水率 孔隙率 |
Condensation and porosity changes of apple when heating with saturated steam |
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| TONG Jinhua,LI Tao,LAI Cairu,AN Fengping,SONG Hongbo.Condensation and porosity changes of apple when heating with saturated steam[J].Journal of Fujian Agricultural and Forestry University,2017,46(2). |
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| Authors: | TONG Jinhua LI Tao LAI Cairu AN Fengping SONG Hongbo |
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| Abstract: | To investigate model on depicting quantity changes of condensate water when heating spherical material with saturated steam, initial moisture content of apple and how condensate water quantity response to steam temperature were recorded. Results showed that values predicted by the proposed model were highly correlated with true values (R2>0.97). Condensate water mainly generated within the first 60 s when heating started. Moisture content of apple, with initial moisture content being 15%-55%, could be increased by 4.5%-8.5%. And porosity was decreased by 2.6%-4.0% when heated with saturated steam at 390-430 K. |
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| Keywords: | apple saturated steam condensation moisture content porosity |
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