[1] Cai Liang, Shi Mingheng,. Experimental study on shrinkage and rehydrationof seed during drying process [J]. Journal of Southeast University (English Edition), 2003, 19 (4): 343-346. [doi:10.3969/j.issn.1003-7985.2003.04.008]
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Experimental study on shrinkage and rehydrationof seed during drying process(
)
种子干燥过程中收缩特性和复水特性的试验研究
)Journal of Southeast University (English Edition)[ISSN:1003-7985/CN:32-1325/N]
- Volumn:
- 19
- Issue:
- 2003 4
- Page:
- 343-346
- Research Field:
- Energy and Power Engineering
- Publishing date:
- 2003-12-30
Info
- Title:
- Experimental study on shrinkage and rehydrationof seed during drying process
- 种子干燥过程中收缩特性和复水特性的试验研究
- Author(s):
- Cai Liang; Shi Mingheng
- Department of Power Engineering, Southeast University, Nanjing 210096, China
- PACS:
- TK121
- DOI:
- 10.3969/j.issn.1003-7985.2003.04.008
- Abstract:
- Biomaterial will shrink during the drying process. The characteristics of shrinkage and rehydration of fresh peas were studied. Drying curves, shrinkage and rehydration curves of peas without seed coats and whole peas were compared. In addition, different volumetric shrinkage coefficients were obtained and discussed. The results show that seed coats resist moisture movement not only from inside to outside but also from outside to inside during different drying conditions. During a seed’s drying process, the drying curve is similar to the shrinkage curve. The higher the heat flux is, the less drying time is needed, and in the meantime, volume would shrink more and more intensively. Dried media will break easily at high heat flux. When we create a drying regime, both drying speed and the quality of dried media should be considered.
- 生物材料干燥过程中会发生收缩现象.本文对新鲜豌豆的收缩特性和复水特性进行了研究.比较了种皮对干燥曲线、收缩曲线、复水曲线和体积收缩系数的影响.研究表明, 种皮不仅阻碍湿分由内向外运动也阻碍湿分由外向内运动.种子干燥过程中, 干燥曲线与收缩曲线形状相似.热流密度越大, 干燥速度越快, 种子收缩也越快, 同时种子也越容易破裂.在制作干燥方案时, 考虑干燥速度的同时必须考虑种子的质量.
References:
[1] Maskan, Medeni. Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying [J]. Journal of Food Engineering, 2001, 48(2):177-182.
[2] Ho J C, Chou S K, Chua K J, et al. Analytical study of cyclic temperature drying: effect on drying kinetics and product quality [J]. Journal of Food Engineering, 2002, 51(1): 65-75.
[3] Sahin A Z, Dincer I. Graphical determination of drying process and moisture transfer parameters for solids drying [J]. International Journal of Heat and Mass Transfer, 2002, 45(16):3267-3273.
[4] Zhang Ming. Machining, store and rehydration for special kinds of dehydrated vegetables [M]. Beijing: Science Press, 1997.(in Chinese)
[5] Cai Liang, Yu Weiping, Shi Mingheng. A thermodynamic method for the volumetry of hygroscopic and incompact material
[J]. Acta Metrologica Sinica, 2000, 21(2): 130-133.(in Chinese)
[6] Cai Liang, Yu Weiping, Shi Mingheng. Experiment on the shrinkable character of material during convective drying process [J]. Journal of Applied Sciences, 2001, 19(1): 70-72.(in Chinese)
Memo
- Memo:
- Biographies: Cai Liang(1973—), male, doctor; Shi Mingheng(corresponding author), male, professor, mhshi@seu.edu.cn.