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

Drying technology is of great importance for fresh Lycium to minimize its loss caused from rot after the harvesting and increase the value of Lycium product. A data of equilibrium moisture content and isotherm in the process of absorption and desorption under the condition of that the temperature keeps at 25 ℃ and the relative humidity ranges from 10 to 90 percent, and thus having discovered the condition to safely store dried Lycium fruit. Making use of GZ-1 model drying experimental equipment, a dynamical experiment on the hot air drying operation of Lycium was carried out under the condition of different hot air temperatures and different air stream velocity by applying static method, found out the drying curve and drying rate curve and analyzed velocity on the drying quality and drying rate. On the base of dynamical experiment, an experimental study of Lycium hot air drying was conducted by adopting twice common rotation combined design and experiment scheme. The drying process was divided into several stages for experiment and the effect of the hot air temperature and the air stream velocity on the drying quality, drying rate and unit power consumption in each stage were analyzed. Based on the result of experiment, a mathematical regression model was established the parameters were optimized and an optimum combination of technical technological parameters was determined. The result of this experimental study may provide a basis for the further research work on the Lycium drying and the design of dryers.