胡萝卜热风干燥特性实验研究
Experimental investigation on carrot drying characteristics by hot air

对新鲜胡萝卜进行了热风干燥特性实验研究,测量了干燥过程中的温度、质量和尺寸随干燥时间的变化,分析了干基含水率和温度随时间的干燥特性曲线。研究结果表明：胡萝卜干燥过程大致可以分为三个阶段，恒速干燥期、第一降速期和第二降速期；胡萝卜干燥过程物理尺寸保留率与干基含水率较符合二次多项式关系；在本实验条件范围内热风温度、速度和相对湿度对胡萝卜干燥速率具有一定的影响：温度越高、风速越大、相对湿度越小,干燥速率越大。
Experimental investigation on hot air drying characteristics of fresh carrots was carried out. Parameters such as air temperature, carrots mass and size changing along with the drying time were measured during the experiment and the drying characteristic curves of dry basis moisture content and temperature were analyzed. The results showed that the carrot drying process can be generally divided into three stages: constant rate drying period, the first falling rate period and the second falling rate period. The physical size retention is a quadratic function of dry basis moisture content of carrot and it was found that the higher the air temperature, the larger the air velocity and the lower the relative humidity, the larger the drying rate within this experimental scope.