切片木薯根的薄层干燥

S. Kajuna, V. Silayo, A. Mkenda, P. Makungu
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引用次数: 44

摘要

新鲜木薯根(Manihot spp)从一个农场获得并用于本研究。用一种特殊的切丁机把它们削皮切成边长0.5厘米的立方体。在坦桑尼亚莫罗戈罗农业工程和土地规划部为此目的专门设计和制造的干燥机中,将立方体干燥成薄薄的一层(一到三层)。干燥机有一个电机驱动的风扇,一个加热器和一个托盘室,配有温度计,用于确定空气的入口和出口温度(干球和湿球)条件。输入变量为:薄层深度(0.5,1.0和1.5 cm),空气干燥温度(55和65℃)和干燥时间(从0分钟到样品达到平衡,间隔25分钟)。响应变量为木薯块的含水量。实验期间的天气状况也进行了监测。进行了平行日光干燥试验,比较了制备的干燥器在日光下的薄层干燥和在干燥器内的薄层干燥。对于实验中使用的新鲜木薯,将一个重复的样品放在75℃的烤箱中7小时,以确定初始水分含量。结果表明,新鲜木薯根的平均含水量约为75.4% (w.b.)。温度和层深都影响木薯块的干燥特性,单层和较高的干燥温度可以更快地达到平衡水分含量。将平均温度为25℃的单层日光干燥与上述温度下的人工干燥进行比较,发现日光干燥需要2 ~ 3 d才能将水分含量降低到平衡水分含量(EMC),而在55℃和65℃的人工干燥分别需要150 min和125 min。将普遍接受的薄层干燥方程拟合到木薯立方体的干燥数据中,发现Page模型与人工干燥的一层、二层和三层的干燥数据吻合,精度较高,但不适合晒干。指数模型只准确地反映了一层的干燥情况。
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THIN- LAYER DRYING OF DICED CASSAVA ROOTS
Fresh cassava (Manihot spp) roots were obtained from a farm and used in this study. They were peeled and diced using a special dicing machine into cubes of side 0.5 cm. The cubes were dried in thin layers (one to three layers) in a drier that was specifically designed and fabricated in the Department of Agricultural Engineering and Land Planning, Morogoro, Tanzania for the purpose. The drier had a motor driven fan, a heater and a tray chamber, with thermometers for determining entry and exit temperature (dry and wet bulb) conditions of the air. The input variables were: depth of thin layer (0.5, 1.0 and 1.5 cm), drying temperature of the air (55 and 65 oC) and drying time (from 0 min until the sample attained equilibrium, at intervals of 25 min). The response variable was the moisture content of the cassava cubes. Weather conditions during the experiments were also monitored. A parallel sun drying experiment was carried out to compare thin layer drying on the sun and thin layer drying in the fabricated dryer. For the fresh cassava that was used in the experiments, a duplicate sample was placed in an oven at 75 oC for 7 hours to determine the initial moisture content. The results indicated that the average moisture content of fresh cassava roots was about 75.4 %(w.b.). Both temperature and depth of layers were found to affect the drying characteristics of cassava cubes, with single layer and higher drying temperature giving faster approaches to equilibrium moisture content. Comparing sun drying of one layer at an average temperature of 25 oC with artificial drying at the above named temperatures, it was found that sun drying took 2 to 3 days to reduce the moisture content to Equilibrium Moisture Content (EMC), while this was achieved within 150 min and 125 min with artificial drying at 55 oC and 65 oC respectively. The generally accepted thin layer drying equations were fitted to the drying data of cassava cubes, and the Page model was found to agree with the drying data of one, two and three layers with high accuracy for artifial drying, but not for sundrying. The exponential model only agreed accurately with drying of one layer.
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