An Experimental Study On Nameko Hot Air Drying Characteristic And Optimum Technology

Hot air drying is one of the most important processing and storage methods to keep fresh nameko. The research of equilibrium moisture content, drying characteristics and drying process has significant meaning for the real-production of nameko.Using DL104 electro-thermal blowing dry cabinet, under 25℃and 11-93% relative humidity, this research measured the equilibrium moisture content data of sorption and desorption, obtained isotherms line of sorption and desorption under the same temperature, and found out the security conditions for preserving nameko; under different initial, final temperature and wind velocities, by using GZ-1 drying test equipment to conduct the electro-thermal drying kinetics experiment to nameko, the researcher attained the drying curve and drying rate curve of nameko, and analyzed the influences of different initial temperature(30℃, 35℃, 40℃, 45℃), final temperature(55℃, 60℃, 65℃, 70℃), and wind velocities(0.6m/s, 1.2m/s, 1.8m/s, 2.4m/s)on nameko drying properties; on the basis of drying kinetics experiment, by utilizing the orthogonal design method and using the dry nameko qualities ( rehydration ratio, appearance quality) and unit energy consumption as research index, this article studied the optimum hot air drying for nameko. Under the drying method of raising the temperature by 5℃every a half hour, the research studied the influences of different initial, final temperature, and wind speed on the drying properties and unit energy consumption of nameko, analyzed the range and variance to the research data, and put forward the optimum combination of processes.