Pulsed Air Jet Impingement Drying Characteristics of Winter Jujube Slices

文献类型： 外文期刊

第一作者： Wei, Shi-Yu

作者： Wei, Shi-Yu;Huang, Yong;Zhu, Rong-Guang;Wang, Qiang;Zhang, Xiang-Nan;Cao, Yu-Xue;Yao, Xue-Dong;Wang, Gao

作者机构：

关键词： drying activation energy; drying model; moisture effective diffusivity; pulsed air jet impingement; winter jujube slices

期刊名称：CZECH JOURNAL OF FOOD SCIENCES （ 影响因子：1.279； 五年影响因子：1.829 ）

ISSN： 1212-1800

年卷期： 2018 年 36 卷 4 期

页码：

收录情况： SCI

摘要： The drying curves, moisture effective diffusivity and drying activation energy of winter jujube slices were here investigated at different drying temperatures (55, 60, 65, 70, 75, and 80 degrees C), wind speeds (6, 7, 8, 9, and 10 m/s) and pulsation rates (rotatational speed of material disk: 4, 5.5, and 7 rpm) in a single-factor experiment design. A mathematical model of pulsed air-jet impingement drying for winter jujube slices was fitted and verified. The results showed that the entire drying process could be described as falling rate drying; the moisture effective diffusivity was in the range 1.52-4.93 x 10(-9) m(2)/s and increased with increasing drying temperature, wind speed and pulsation rate. The drying activation energy was 43.9 kJ/mol as determined using the Arrhenius equation. According to the statistical parameters of the correlation coefficient (R-2), root mean square error (RMSE) and the sum of squared errors (SSE), the modified Page model was selected as best for representing the correlation between moisture ratio and drying time.

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