刘显茜^*，邹三全，徐梽宇，邹 涛，张雪波，赵振超

（昆明理工大学 机电工程学院，云南 昆明 650500）

摘要：菠萝皮渣占整个水果的45-55%，营养成分含量与其果肉相当，潜在的利用价值巨大。为了实现菠萝皮渣规模化热风干燥，需研制一种干燥速率快、提升干燥品的品质和减少干燥能耗与成本的方案。本文研究了风速、温度、装载量三个因素对菠萝皮渣的干燥影响，通过正交试验极差和方差分析确定了风速、温度、装载量三个因素对干燥速率的影响强弱。实验结果表明，70 ℃干燥温度能够兼顾干燥速率和干燥品质，3.9 m/s风速时对干燥前中期影响明显，0.6 kg装载量干燥产量能耗比值较好；正交试验极差和方差分析得出温度对干燥速率的影响最大，装载量次之，风速影响最小。

关键词：菠萝皮渣；热风干燥；干燥速率；正交试验

中图分类号：TS205.1   文献标识码：A   文章编号：1674-506X（2020）01-0039-0006

Study on Hot Air Convection Drying Process of Pineapple Peel Dregs

LIU Xian-xi^*, ZOU San-quan, XU Zhi-yu, ZOU Tao, ZHANG Xue-bo, ZHAO Zhen-chao

（Mechanical and Electrical Engineering Kunming College, University of Science and Technology, Kunming Yunnan 650500, China）

Abstract：Pineapple peel dregs accounts for 45-55% of the whole fruit, and its nutrient content is equal to that of the flesh. In order to realize the large-scale hot air drying of pineapple peel dregs, a scheme was developed to improve the drying rate, improve the quality of drying products and reduce the energy consumption and cost of drying. In this paper, the influence of wind speed, temperature and loading capacity on the drying rate of pineapple peel dregs was studied, and the influence of wind speed, temperature and loading capacity on the drying rate was determined by orthogonal test range and variance analysis. The experimental results showed that the drying temperature at 70 ℃ could take into account both drying rate and drying quality. The wind speed at 3.9 m/s had a significant impact on the early and middle stage of drying, and the ratio of drying output and energy consumption at 0.6 kg loading was better. According to range and variance analysis of orthogonal test, temperature has the greatest influence on drying rate, followed by loading, and wind speed has the least influence.

Keywords：pineapple peel dregs; hot air drying; drying rate; orthogonal test

doi：10.3969/j.issn.1674-506X.2020.01-008

收稿日期：2019-11-04

基金项目：国家自然科学基金（51566006）

作者简介：刘显茜（1972-），男，博士，副教授。研究方向：多孔材料传热传质、干燥技术与设备。

*通讯作者

引文格式：刘显茜,邹三全,徐梽宇,等.菠萝皮渣热风对流干燥工艺研究[J].食品与发酵科技,2020,56(1):39-43,53.