Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/35581
標題: 文蛤乾燥之基礎研究
Fundamental Studies on Hard Clam Mechanical Drying
作者: 吳昱奇
Wu, Yu-Chi
關鍵字: 文蛤;Hard clam;熱風乾燥;吸附除濕乾燥;平衡含水率;平衡相對濕度;Hot-air drying;Desiccant dehumidification drying;Equilibrium moisture content;Equilibrium relative humidity
出版社: 農業機械工程學系
摘要: 
In this research, studies of the optimum drying method for
hard clam based on the influences of dried meat's color, cubic
measure and rehydration ability which are caused by the various
blanching solutions, cooling conditions, drying temperatures and
drying methods(hot-air drying or desiccant dehumidification
drying), are proposed. Using Newton's law of cooling to the
drying results, the mathematic model which can be applied for
the practical drying operation will be invtent and the
equilibrium ralitive humidity (EMC/ERH) are obtained using an
equilibrium ralitive himidity method. Using the regression
principle,the model of the relations between EMC and ERH is to
be established which can be used for the processing, drying and
storing of the hard clam meat. Form the study of
the EMC properties, the Oswin equation obtains the better
fittings for desorption isotherms whereas the Halsey equation
was for adsorption isotherms. For the most appropriate condition
of the predrying operation, it is found that the salt water with
1.5% concentration can be used for blanching and iced water for
cooling. The experimental results also show that to retain the
beat quality of the dried hard clam meat, the optimum drying
conditions of the hot air are 40℃for the mono-temperature
curing and 40℃-3hrs-65℃ for the dual-temperature curing,
respectively. In the desiccant dehumidification drying, a mono-
temperature of 40℃ is suggested which can obtain better quality
than the hot-air drying and hold a larger drying rate than the
40℃ mono-temperature hot-air ones. It is also found that the
model using Newton's law of cooling can precisely predict the
moisture content changes.This equation can be provided to be the
refrernce for the operation of the drying processes. Keywords
: Hard Clam, Hot Air Drying, Desiccant Dehumidification Drying,
Equilibrium Moisture Content,Equilibrium Relative Humidity

本研究係探討文蛤肉在不同的殺菁煮熟溶液、冷卻方式、乾燥溫度與
乾燥方式(熱風乾燥與吸附除濕乾燥)對於文蛤肉乾之顏色、體積及復水
性等物理性質的影響,以尋求文蛤乾燥作業之最佳模式。結果並將以牛頓
冷卻定律來進行數學模式之建立,以供乾燥作業之參考。對於平衡含水率
之測定,本研究將採平衡相對濕度法。再利用統計迴歸原理,建立文蛤肉
之平衡含水率與平衡相對濕度模式,作為文蛤肉加工、乾燥與貯藏處理設
計之參考依據。
試驗結果顯示,Oswin與Halsey方程式分別為最佳之去濕與回潮
平衡含水率 預測模式。食鹽濃度1.5%溶液為最適的殺菁溶液;冰水冷卻
為最佳之冷卻方式;烤箱最佳單溫乾燥溫度為40℃,多段溫度乾燥以前
段40℃乾燥3小時後再升溫到 65℃烘乾完成者最佳;而以吸附除濕乾燥之
乾燥速率較熱風乾燥快,且其品質較佳,最佳單溫吸附除濕乾燥溫度亦
為40℃;由牛頓冷卻定律所建立之模擬方程式,對於本研究之烤箱與吸附
除濕單溫乾燥甚為適用,可以準確預測乾燥過程中文蛤肉含水率之變化,
可提供乾燥作業之參考。 關鍵詞:文蛤、熱風乾燥、吸附除
濕乾燥、平衡含水率、平衡相對濕度。
URI: http://hdl.handle.net/11455/35581
Appears in Collections:生物產業機電工程學系

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