| 减压脱水—一种食品脱水方法 |
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| 引用本文： | 王相友,孙正和.减压脱水—一种食品脱水方法[J].农业机械学报,1992,23(4):30-35. |
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| 作者姓名： | 王相友 孙正和 |
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| 作者单位： | 山东工程学院农业工程系 讲师(王相友)，江苏工学院农业机械分院 255012(孙正和) |
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| 摘 要： | 在现有减压脱水试验台上对洋葱进行了减压薄层脱水试验。认为:洋葱的减压脱水与热风脱水过程基本相似,但减压脱水的等速脱水阶段在整个脱水过程中所占比例更大,减压脱水能使干制品达到更低的含水率。建立了洋葱减压脱水方程,找出了脱水温度、压力(真空度)、物料层厚度与干制品含水率的关系。
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| 关 键 词： | 洋葱 减压脱水 脱水速率 |
DECOMPRESSION DEHYDRATION-A NEWDEHYDRATING METHOD OF FOOD |
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| Wang Xiangyou.DECOMPRESSION DEHYDRATION-A NEWDEHYDRATING METHOD OF FOOD[J].Transactions of the Chinese Society of Agricultural Machinery,1992,23(4):30-35. |
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| Authors: | Wang Xiangyou |
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| Institution: | Wang Xiangyou (Shangdong Institute of Engineering)Sun Zhenghe (Jiangsu Institute of Technology) |
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| Abstract: | With a series of dehydrating tests and process analysis of onion being carried out on a decompression dehydrating test-bed, this paper considered that the process of dehydration is similar to that of airflow drying, the stage of the same dehydrating rate of the former could take a longer time than that of latter, and dehydrating product of the former would contain lower moisture content. The mathematic model of decompression dehydration for thin-layer onion has been obtained,and the relationship among temperature, pressure (vacuum degree) and thickness of material layer to the moisture content of dehydrating product have been discussed in this paper. |
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| Keywords: | Onion Decompression dehydration Dehydrating rate |
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