The Experimental Study On The Fir Drying Of Agaricus Bisporus

Infrared radiation heating technology has many advantages such as high heat transfer efficiency, short heating time, raising the quality of the Products, no pollution etc. It has been widely applied in food industry. However, infrared drying for goods is a complex unsteady state process with simultaneous heat and mass transforming, the rate of drying process, and the quality of dried products which impact affected by the drying conditions change. As the infrared drying process affected by many factors, in this paper, the mechanism of infrared drying for agaricus bisporus was made a thorough study, determine the change of the parameter factor in the drying model, explore the variation of the factor changes in dry matter protein content, and the Vc remaining rate, in order to accurately predict and control the infrared drying process of agaricus bisporus.Firstly, designed and produced a new generation of far infrared radiation drying oven, with thyristor as the main components in the circuit control, temperature control process radiator infrared continuous radiation effect. Achieve a true sense of continuing the far infrared radiation drying.Secondly, the characteristics of infrared drying of agaricus bisporus slices and its drying quality were further studied. The factors influencing infrared radiation drying rates, such as radiation distance, environment temperature, materials thickness were analyzed. The optimum drying parameters were obtained by orthogonal experiments. The optimum heating program and drying cycles were obtained for the design of new process and the improvement of the traditional equipment, which can both save energy and ensure its drying quality.Thirdly,by analysis of the various factors change affect the protein content of dry matter, it was concluded that the environment temperature and material thickness had distinct effect on the metering performance indexes, and the radiation distance had less effect on the performance index. determine the protein retained the best environment temperature was63℃, material thickness was6.99mm, the radiation distance was12cm.Fourthly,by analysis of the various factors change affect the Vc content of dry matter, it was concluded that the higher the ambient temperature, the Vc save the less, Conversely, the lower the ambient temperature, the better the Vc save, The bisporus nutritional value of the better. When the environment temperature was60℃,4hours drying after the Vc save45%. Radiation wavelength changes in the Vc extent of the losses, In general, the smaller the radiation wavelength, the radiation energy density greater, Radiation photon energy was stronger, Vc extent of the damage is greater.Fifthly, the traditional drying models were fitted to experimental data and the dry coefficients were determined by means of nonlinear least square. The experimental data fr infrared drying of agaricus bisporus slices were used as measured samples, and the tests w performed fifteen different mathematical drying models were compared by some evaluat targets such as coefficient of determination (R2), square sum of error (SSE) and root m square error (RMSE) to estimate the drying models. At the same time, developed and valida for the parameters under different drying conditions InK response surface equation.