Abstract
Objective: The purpose of this study was to investigate the drying characteristics and establish the kinetic model of Antarctic krill during spin-flash drying. The drying experiments were carried out at 120 ℃ to 180 ℃. Methods: Six common thin-layer drying models were selected to fit the experimental data. Further, the equations of drying model constant and temperature were established to obtain the model expression and validate the optimal drying model. The effective moisture diffusion coefficients were calculated by Fick's second law. Results: The results showed the drying temperature had a significant effect on drying thermal efficiency and drying rate. The spin-flash drying of Antarctic krill was a falling rate drying process at 130 ℃ to 180 ℃. The Page model was suitable for describing and predicting the spin-flash drying process of Antarctic krill. The constant term equations of the model were established by regression analysis, which were k=exp（－27.532 1＋0.301 8T－8.538 2×10-4T2）and n=14.010 6－0.157 67T＋4.750 9×10-4T2. As the drying temperature increasing, the effective moisture diffusion coefficient increased from 2.539 35×10-7 m2/s to 13.889 64×10-7 m2/s. Conclusion: The spin-flash drying method had the advantages of higher effective moisture diffusion coefficient and higher drying efficiency, which can effectively protect the thermal sensitive composition in Antarctic krill from being damaged and improve the product quality.
Publication Date
12-26-2023
First Page
42
Last Page
48
DOI
10.13652/j.spjx.1003.5788.2022.81117
Recommended Citation
Jiayu, TAN; Jie, OUYANG; Tiantian, MA; and Jia, SHEN
(2023)
"Spin-flash drying characteristics and kinetic model of antarctic krill,"
Food and Machinery: Vol. 39:
Iss.
10, Article 6.
DOI: 10.13652/j.spjx.1003.5788.2022.81117
Available at:
https://www.ifoodmm.cn/journal/vol39/iss10/6
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