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超聲波聯(lián)合熱風(fēng)干燥香菇片試驗研究
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國家自然科學(xué)基金資助項目(11004049)


Mushroom Slices Drying Using Hot-air Drying Coupled with Power Ultrasound
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    摘要:

    根據(jù)超聲波強(qiáng)化傳熱傳質(zhì)的優(yōu)點(diǎn),并結(jié)合彎曲振動圓盤的聲阻抗特性,,設(shè)計了一種超聲波聯(lián)合熱風(fēng)干燥的設(shè)備,該設(shè)備實現(xiàn)了大功率超聲與空氣介質(zhì)的有效耦合,。通過對香菇片的干燥試驗表明,在傳統(tǒng)熱風(fēng)干燥中附加頻率為20kHz,、功率為150W、輻照圓盤直徑為21cm的超聲波時,,可使香菇片的干燥時間縮短至未加超聲波前的50%,,蒸發(fā)每千克水減少能耗約22%。超聲波強(qiáng)化熱風(fēng)干燥的機(jī)理可能主要?dú)w因于超聲的機(jī)械作用效應(yīng),,有效強(qiáng)化了由水分內(nèi)擴(kuò)散控制的干燥過程,。

    Abstract:

    With the aim to improve the efficiency of hot-air drying, a dryer of hot-air drying combined power ultrasound was explored according to the advantages of ultrasound on enhancing heat and mass transfer and the acoustic impedance of flexural vibrating plate. In this dryer, ultrasound could work effectively in air. The results of mushroom slices drying showed that the drying time using hot-air drying combined power ultrasound at 20kHz, 150W and diameter 20cm plate was shorter as 50% as that using hot-air drying and the energy consumption per kilogram of water evaporation reduced by 22%. The mechanism of ultrasound which enhanced hot-air drying was discussed. It was possible attributed to ultrasound mechanical actions to enhance the moisture diffusion controlling step in the drying processing.

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羅登林,徐寶成,劉建學(xué).超聲波聯(lián)合熱風(fēng)干燥香菇片試驗研究[J].農(nóng)業(yè)機(jī)械學(xué)報,2013,44(11):185-189,179. Luo Denglin, Xu Baocheng, Liu Jianxue. Mushroom Slices Drying Using Hot-air Drying Coupled with Power Ultrasound[J]. Transactions of the Chinese Society for Agricultural Machinery,2013,44(11):185-189,179.

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  • 在線發(fā)布日期: 2013-11-07
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