The Design And Experiment Of Hot-air Drying Equipment For Cantaloupe Slices

Drying is one of the main ways of deep processing of cantaloupe,in view of the traditional drying method of cantaloupe slices of drying product quality is not good,long drying time and other issues,the hot air drying equipment and cantaloupe hot air drying process are studied.Combined with the design and production of hot air drying equipment,the main factors affecting the hot air drying of cantaloupe slices are explored,and different factors are analyzed.The effects of different drying factors on the characteristics and quality of hot air drying of cantaloupe and shrinkage model were studied.This article mainly includes the following points:（1）Based on hot air drying technology,a hot air drying device was designed.The material rack adopts a multi-layer arrangement structure,which better improves the loading capacity of the material;the control system controls and adjusts the temperature,wind speed and humidity in the drying chamber;and the software is used to simulate and analyze the drying chamber to determine the structure of the drying chamber and ensure the uniformity of the drying chamber.（2）Through one-factor experiments,it was determined that the drying temperature and section thickness had a greater influence on the drying characteristics of cantaloupe slices,and the change of drying wind speed had less influence on the drying rate.According to The drying process of cantaloupe slices belongs to the reduced speed drying,according to The second law of Fick,the effective diffusion coefficient of cantaloupe hot air drying water under different drying factors is calculated in the range of 4.076×10^-10 m²/s～10.536×10^-10 m²/s,and the drying activation energy required for hot air drying of cantaloupe slices is calculated by Arenniuz formula to be 44.80 k J/mol.The drying process after the optimized response surface is the best,the drying time is short,and the sensory evaluation score of the dried product is more than 92 points,and the drying process is:drying temperature 55°C,drying wind speed 2 m/s and slice thickness of 8 mm.（3）In the hot air drying of cantaloupe,the volumetric shrinkage rate of cantaloupe slices decreases with the increase of drying temperature and drying wind speed,and increases with the increase of slice thickness.Using the 0th,1st and Weibull distribution functions to analyze the volumetric shrinkage curve of cantaloupe slices,compared with the three shrinkage models,the Weibull distribution function model can better describe the shrinkage kinetic curve of cantaloupe slices,and the fitting effect is the best.Among them,the size parameterαdecreases with the increase of drying temperature and wind speed,and decreases with the decrease of slice thickness,while the shape parameterβchange is not obvious.According to the Arrhenius formula,the shrink activation energy of cantaloupe tablets is 58.07 k J/mol.In this paper,the hot air drying technology is used for the drying of cantaloupe slices,the design of the hot air drying device is carried out,the characteristics and quality of hot air drying of cantaloupe slices are studied,the volume shrinkage model of cantaloupe slices is established,and the optimal hot air drying process is selected,which provides a theoretical basis for the hot air drying technology of cantaloupe slices.