期刊名称：Chemical Industry and Chemical Engineering Quarterly
印刷版ISSN：1451-9372
出版年度：2014
卷号：20
期号：2
页码：171-181
DOI：10.2298/CICEQ120509122Z
出版社：Association of the Chemical Engineers
摘要：In order to investigate the transfer characteristics of the sweet potato drying process, a laboratory convective hot air dryer was applied to study the influences of drying temperature, hot air velocity and thickness of sweet potato slice on the drying process. The experimental data of moisture ratio of sweet potato slices were used to fit the mathematical models, and the effective diffusion coefficients were calculated. The result showed that temperature, velocity and thickness influenced the drying process significantly. The Logarithmic model showed the best fit to experimental drying data for temperature and the Wang and Singh model were found to be the most satisfactory for velocity and thickness. It was also found that, with the increase of temperature from 60 to 80°C, the effective moisture diffusion coefficient varied from 2.962×10-10 to 4.694×10-10 m2×s-1, and it fitted the Arrhenius equation, the activation energy was 23.29 kJ×mol-1; with the increase of hot air velocity from 0.423 to 1.120 m×s-1, the values of effective moisture diffusion coefficient varied from 2.877×10-10 to 3.760×10-10 m2•s-1; with the increase of thickness of sweet potato slice from 0.002 m to 0.004 m, the values of effective moisture diffusion coefficient varied from 3.887×10-10 to 1.225×10-9 m2•s-1.
关键词：Sweet potato; Hot air drying; models; Effective diffusion coefficient; Activation energy
