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果蔬紅外輻射干燥動(dòng)力學(xué)的影響因素綜述
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of Kinetics of Infrared Radiation Drying for Fruits and Vegetables
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    摘要:

    綜合分析了影響果蔬紅外輻射干燥動(dòng)力學(xué)的內(nèi)在因素和外在因素，并闡述了物料在干燥過(guò)程中脫水量與各種支配因素的關(guān)系,，探討了物料內(nèi)部水分的遷移、擴(kuò)散過(guò)程,，研究了濕物料的傳熱傳質(zhì)特性，在尋求干燥規(guī)律的基礎(chǔ)上提出了紅外輻射加熱技術(shù)在果蔬脫水過(guò)程中的進(jìn)一步研究方向。

    Abstract:

    The mechanism of infrared radiation drying was introduced, and the intrinsic and external factors influencing infrared radiation drying kinetics for fruits and vegetables were synthetically analyzed. The relationships between dehydration and the controlling factors, including interior moisture removal and diffusion process of materials were discussed. Characteristics of heat and mass transfer in wet materials were investigated. Further research direction and development trends of infrared radiation drying for fruits and vegetables were presented based on seeking the regularities of drying. 

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王相友,林喜娜.果蔬紅外輻射干燥動(dòng)力學(xué)的影響因素綜述[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2009,40(10):114-120. of Kinetics of Infrared Radiation Drying for Fruits and Vegetables[J]. Transactions of the Chinese Society for Agricultural Machinery,2009,40(10):114-120.

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