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首页> 外文期刊>International journal of green energy >The convective hot air drying of Lactuca sativa slices
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The convective hot air drying of Lactuca sativa slices

机译：莴苣切片的对流热风干燥

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The storage of fresh agricultural products is not easy because of its high moisture. Dehydration is an efficient preservation method. The investigation of drying modeling and transfer characteristics are important for selecting operating conditions and equipment design. The drying behavior of Lactuca sativa slices, with the thickness of 2mm, was investigated at 60.0-80.0 degrees C and 0.60-1.04m sec(-1) velocity in a convective hot air drier. The mass transfer during the drying process was described using six thin drying models. The convective heat transfer coefficient and mass transfer coefficient k(H) were finally calculated. The results showed that the drying process could be separated into three stages including accelerating rate, constant rate, and falling rate period, which was influenced by hot air temperature and velocity, and the Modified Page model agreed well with the experimental data. When the operating temperature was increased from 60.0 degrees C to 80.0 degrees C, was found increased from 88.07 to 107.93Wm(-2)K(-1), and k(H) increased from 46.32x10(-3) to 68.04x10(-3)kgm(-2)sec(-1)H(-1). With the increase of air velocity from 0.60 to 1.04msec(-1), was increased from 78.85 to 101.35Wm(-2)K(-1), and k(H) was enhanced from 51.78x10(-3) to 65.85x10(-3)kgm(-2)sec(-1)H(-1).
机译：新鲜农产品的水分高，因此不容易存储。脱水是一种有效的保存方法。干燥模型和传递特性的研究对于选择操作条件和设备设计很重要。在60.0-80.0摄氏度和0.60-1.04m sec（-1）速度下，在对流热风干燥机中研究了厚度为2mm的Lactuca苜蓿片的干燥行为。使用六个稀薄干燥模型描述了干燥过程中的传质。最后计算出对流传热系数和传质系数k（H）。结果表明，干燥过程可以分为加速，恒定，下降三个阶段，这受热风温度和速度的影响，改进的Page模型与实验数据吻合较好。当工作温度从60.0摄氏度增加到80.0摄氏度时，发现从88.07升高到107.93Wm（-2）K（-1），k（H）从46.32x10（-3）升高到68.04x10（ -3）kgm（-2）sec（-1）H（-1）。随着风速从0.60增加到1.04msec（-1），从78.85增加到101.35Wm（-2）K（-1），k（H）从51.78x10（-3）增加到65.85x10 （-3）kgm（-2）sec（-1）H（-1）。

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