文献类型： 外文期刊

作者： Jiang, Da-Long ¹ ; Shirkole, Shivanand S. ³ ; Ju, Hao-Yu ⁴ ; Niu, Xiao-Xiao ² ; Xie, Yong-Kang ⁵ ; Li, Xing-Yi ⁶ ; Lin, Zi-Fan ⁷ ; Zheng, Zhi-An ² ; Xiao, Hong-Wei ² ;

作者机构： 1.Yantai Univ, Sch Comp & Control Engn, Yantai 264005, Shandong, Peoples R China

2.China Agr Univ, Coll Engn, POB 194,17 Qinghua Donglu, Beijing 100083, Peoples R China

3.D Y Patil Agr & Tech Univ, Sch Engn & Technol, Dept Food Technol, Kolhapur, India

4.Hebei Univ Econ & Business, Coll Biosci & Engn, Shijiazhuang, Peoples R China

5.Henan Acad Agr Sci, Res Ctr Agr & Sideline Prod Proc, Zhengzhou 450002, Peoples R China

6.Zhengzhou Univ Light Ind, Sch Elect & Informat Engn, Zhengzhou 450002, Peoples R China

7.Univ Western Australia, Dept Elect & Elect Engn, Perth 6000, Australia

关键词： Air velocity; Control mechanisms; Drying strategy; Infrared combined hot air drying; Relative humidity

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 215 卷

页码：

收录情况： SCI

摘要： This study aims to design an improved infrared combined hot air dryer, including the construction of a control system and the selection of electrical components to enhance the uniformity of radiation and the control accuracy of medium RH and air velocity. To improve the drying uniformity, the air distribution chamber and drying chamber were designed and optimized using COMSOL. The combination of bell mouth and axial flow fan ensures the uniformity of the air inlets in different drying layers, and the local addition of spoilers ensures the drying uniformity of materials at different locations in the same drying layer, with the optimized drying uniformity coefficient of 95.9%. In addition, we investigated the dryer's suitable drying strategy for a difficult-to-dry starch material (sweet potato). Results showed that step-down RH and step-up air velocity significantly reduced (p <0.05) the volume shrinkage (by 14.8%) and cell aspect ratio (50.9%), shortened the drying time (34.5%), saved energy (38.6%), and protected the color (a*: 20.67) and chemical composition (TFC: 10.29 (mg QUE 100 g-1 DW)) of sweet potato slices compared with continuous dehumidification and high air velocity at 4 m/s. The dryer provides reference thinking and theoretical support for the structural improvement of industrial-level drying equipment and the optimization of drying process parameters for large-volume, high-sugar-content materials.