CHEN Jian-fu, WANG Shao-yun, LIN Mei-xi. Hot Air Drying Characteristics and Kinetics of Hypsizygus marmoreus[J]. Science and Technology of Food Industry, 2020, 41(3): 69-73. DOI: 10.13386/j.issn1002-0306.2020.03.013
Citation: CHEN Jian-fu, WANG Shao-yun, LIN Mei-xi. Hot Air Drying Characteristics and Kinetics of Hypsizygus marmoreus[J]. Science and Technology of Food Industry, 2020, 41(3): 69-73. DOI: 10.13386/j.issn1002-0306.2020.03.013

Hot Air Drying Characteristics and Kinetics of Hypsizygus marmoreus

  • The drying characteristics of the Hypsizygus marmoreus under different hot air temperature conditions were investigated and fitted by three commonly used dry experience models. The results showed that the hot air temperature had a significant influence on the drying characteristics of the Hypsizygus marmoreus and the drying effect increased obviously as the increase of the drying temperature. The hot air drying process of Hypsizygus marmoreus was divided into three stages including acceleration,deceleration and constant speed,and the deceleration stage was the main process. The description of the Page equation was more suitable for describing the hot air drying kinetic model of Hypsizygus marmoreus,and Page equation could be used to control and predict the hot air drying process of Hypsizygus marmoreus. The moisture diffusion coefficient of Hypsizygus marmoreus increased as the increase of drying temperature and increased from 1.62448×10-9 to 4.32343×10-9m2/s when drying temperature increased from 333 K to 353 K. The activation energy of hot air drying was 48.17 kJ/mol. The research provided technical support for equipment selection,energy saving and dry product quality improvement in the drying process of Hypsizygus marmoreus.
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