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題 名 | 糖漬金柑乾燥之研究 |
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作 者 | 潘仁健; | 書刊名 | 宜蘭農工學報 |
卷 期 | 5 1992.12[民81.12] |
頁 次 | 頁43-59 |
分類號 | 435.62 |
關鍵詞 | 金柑; 乾燥; 糖漬; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗藉由製作一金柑樣品乾燥機,模擬西式金柑之乾燥方法,用不同的乾燥條 件來乾燥糖漬金柑,並根據乾燥條件與乾燥結果,建立乾燥模式,以作為乾燥糖漬金柑和糖 漬金柑乾燥機設計和操作運轉之參考。 試驗結果顯示: 一、濕度相近,若乾燥溫度增高,則乾燥時間減少,乾燥速率加快,隨溫度增加乾燥曲線有 越往下的趨勢。 二、相對濕度約18%,金柑於60℃、70℃、80℃之平衡含水率約為3.02%,1.97%,1.21%(乾 基)。 三、若乾燥時間較長,(M-Me)/(Mo-Me)=C*exp(-K*t)可以很正確的描述金柑乾燥過程 中水分的變化。60、70、80℃乾燥時,C值平均為0.713,K值分別為0.0120、0.0165、 0.0194(1/hr)。此外,也可以根據本式算出要乾燥金柑,由一最初含水率到一設定之最終 含水率需要多少小時。 四、在極為短暫的預熱期,乾燥速率逐漸上升,至升溫完成時為最高乾燥速率點;此後乾燥 速率立即下降,隨時間之增長而漸趨緩和。 |
英文摘要 | The objectives of this study were to make a protctype kumqueat sample drier, and to simulate the drying process of dried syrupy kumqueat at various drying conditions. Based on the experimental result, the drying model was developed and could be used for the design and operation of syrupy kumqueat drier. By using the prototype kumqueat sample dryier, the experimental results indicate: I. At the same humidity, if the drying temperature increased, the drying time will decrease. The drying rate will increase with increasing drying temperature. II. At 18% relative humidity, the equilibrium moisture contents of kumqueat at 60℃, 70℃, and 80℃ were 3.02%, 1.97%, and 1.21%, respectively. III. At longer drying time, the following model can be used: (M-Me)/(Mo-Me)= C*exp(-K*t) The average value of C is 0.713. The values of K are 0.0120, 0.0165, and 0.0194(1/hr) at 60℃, 70℃, and 80℃, respectively. Besides, this model can be used to predict the drying time required to dry from initial moisture content to a specific moisture content. IV. In the beginning of drying, drying rate increased gradually, and reached the highest drying rate point. Then, drying rate decreased and level off. |
本系統中英文摘要資訊取自各篇刊載內容。