•  
  •  
 

Abstract

The relationship are discussed, between the sublimation drying coefficient and the mode of pre freezing, pre-freezing temperature, material thickness, heating temperature, pressure of drying chamber. Tests were performed using single factor test method. The sublimation drying coefficient of materials was measured with different thickness and pressure under heating temperature 80 ℃, using slow pre-freezing method in the temperature -30 ℃ on the premise that free water sublimation entirely. The results were fitting by software Origin 9.0 and established sublimation drying coefficient query database using VB language. Therefore, the sublimation drying coefficient database of cooked beef slice was set up on the heating temperature 80 ℃ and extended the drying dynamic prediction model of sublimation. The results of verification tests showed that the absolute error of material center temperature between predicted value and measured value less than 5 ℃; The relative error of moisture ratio between predicted value and measured value within 10%. The expanded prediction model could be used to predict the material center temperature and moisture content during drying freeze-dried cooked beef slice within chamber pressure 20~120 Pa and material thickness 6~30 mm.

Publication Date

2-28-2016

First Page

11

Last Page

15,90

DOI

10.13652/j.issn.1003-5788.2016.02.003

References

[1] 崔宏博. 两种南美白对虾产品工艺和贮藏稳定性的研究[D]. 青岛: 中国海洋大学, 2012: 3.
[2] 罗瑞明, 周光宏, 乔晓玲. 干切牛肉冷冻干燥中高速率升华条件的动态研究[J]. 农业工程学报, 2008, 24(2): 226-231.
[3] 朱红英, 初众, 吴桂苹, 等. 青胡椒真空冷冻干燥工艺研究[J]. 食品与机械, 2012, 28(4): 213-216.
[4] 胡俊, 蒲彪, 何锦风. 真空冷冻干燥过程中节能措施探讨[J]. 食品与机械, 2007, 23(2): 122-125.
[5] 罗瑞明, 周光宏. 牛肉冷冻干燥过程优化及最佳工艺条件的确立[J]. 食品科学, 2005, 26(11): 163-168.
[6] Pisano R, Fissore D, Barresi A A. Freeze-drying cycle optimization using model predictive control techniques[J]. Industrial & Engineering Chemistry Research, 2011, 50(12): 7 363-7 379.
[7] Antonello A Barresi, Roberto Pisano, Valeria Rasetto, et al. Model-based monitoring and control of industrial freeze-drying processes: effect of batch nonuniformity[J]. Drying Technology, 2010, 28(5): 577-590.
[8] Lichtfield R J, Liapis A I. An absorption–sublimation model for a freeze dryer[J]. Chem. Eng. Sci., 1979, 34(9): 1 085-1 090.
[9] Sadikoglu H, Liapis A I. Mathematical modeling of the primary and secondary drying stages of bulk solution freeze-drying in trays: parameter estimation and model discrimination by comparison of theoretical results with experimental data[J]. Drying Technology, 1997, 15(3): 791-810.
[10] 李敏, 关志强, 蒋小强, 等. 变温变压的优化组合对扇贝真空冷冻干燥过程影响的实验研究[J]. 真空科学与技术学报, 2012, 32(4): 357-361.
[11] 郭向明, 崔清亮, 李斐, 等. 基于响应面的黄花菜冷冻干燥工艺参数优化[J]. 农机化研究, 2013(12): 120-124.
[12] 张光杰, 付亮, 李园园. 二次回归正交设计优化鸡蛋壳制备柠檬酸——苹果酸钙工艺研究[J]. 中国食品添加剂, 2014(1): 111-115.
[13] 姚智华, 张华, 易克传. 胡萝卜冷冻干燥能耗和生产率的多目标优化[J]. 食品与机械, 2013, 29(1): 213-215.
[14] 罗瑞明. 畜产品冷冻干燥工艺优化及产品复水性研究[D]. 南京: 南京农业大学, 2007: 51-80.
[15] 宋凯, 徐仰丽, 郭远明, 等. 真空冷冻干燥技术在食品加工应用中的关键问题[J]. 食品与机械, 2013, 29(6): 232-235.
[16] 刘利娟, 郭玉明. 关于农产品冷冻干燥加工能耗影响因素的研究[J]. 金陵科技学院学报, 2009, 25(2): 10-14.

Included in

Food Science Commons

Share

COinS
 
 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.