香菇热泵干燥特性及数学模型研究
Study on Drying Characteristics and Mathematical Model for Heat Pump Drying of Mushroom

本文研究了不同风温（50、55、60 ℃）、风速（3、4、5 m/s）、装载量（1 000、1 500、2 000 g）和放置方式（菌褶迎风放置、菌盖迎风放置）对香菇干燥品质的影响，得到了香菇热泵干燥特性曲线，并通过SPSS软件对实验数据进行拟合，建立了香菇热泵干燥动力学模型。结果表明：随着干燥风温的升高、风速的增加和装载量减少，香菇干燥时间明显缩短，并且菌褶迎风放置在干燥前、中期更有利于水分的蒸发；香菇热泵干燥过程主要为加速和降速干燥阶段，无明显的恒速干燥阶段；与热风干燥相比，热泵干燥香菇在复水率及色泽等方面较优；经回归拟合，香菇热泵干燥动力学模型符合Page方程，该方程可用于描述香菇热泵干燥过程。
The effect of different wind temperatures (50, 55, 60 ℃), wind speeds (3, 4, 5 m/s), loading capacities (1000, 1500, 2000 g) and placement methods (gill-up placed and gill-down placed) on the drying quality of mushrooms were discussed, and the curves of dry characteristic were obtained in this study. Using SPSS software, experimental data were fitted and the heat pump drying kinetics model of a mushroom was also established. The results indicate that the drying time of mushrooms indeed shortened with an increase in drying wind temperature and wind speed, and with a decrease in loading capacity. Besides, it was more conducive to the evaporation of water when the gill-up were placed at the earlier and mid-term drying stage. The heat pump drying process of mushrooms is mainly divided into acceleration and deceleration drying stages, and there was no obvious constant speed drying stage. Compared with hot-air drying, the mushrooms dried with the heat-pump drying method are superior in rehydration and color. After regression fitting, the heat pump drying kinetics model of mushroom conforms to the Page equation, which can be used to describe the mushroom heat pump process