红外辐射加热对胡萝卜光学吸收特性的影响

项目名称： 红外辐射加热对胡萝卜光学吸收特性的影响

项目编号： No.31271908

项目类型： 面上项目

立项/批准年度： 2013

项目学科： 农业科学

项目作者： 王相友

作者单位： 山东理工大学

项目金额： 75万元

中文摘要： 目前红外干燥研究多侧重于宏观上能耗的降低,干燥效率的提升，以及物理化学变化对蔬菜品质的影响，却忽视了红外光谱以及蔬菜自身变化对蔬菜红外吸收能力的影响，这不但影响蔬菜的品质，而且影响红外能量的充分利用。针对红外干燥过程研究中存在的上述问题，本项目拟以胡萝卜为加热对象，建立基于Fick第二扩散定律理论的传质方程，以预测胡萝卜内部的水分迁移规律；探索胡萝卜含水率和切片厚度对红外吸收能力的影响，在比尔定律的基础上建立红外辐射吸收特性模型；通过研究红外辐射过程中胡萝卜细胞超微结构和表面形态结构的变化，考察红外吸收对胡萝卜微观结构的影响规律，基于胡萝卜干燥中色泽的改变，探讨胡萝卜的红外吸收能力对外观品质的影响，为探索干制品品质的成因提供了新的研究方法。以上研究将为高效利用红外能量以及提升胡萝卜的干制品品质提供重要的理论依据。

中文关键词： 红外；干燥；胡萝卜；品质；

英文摘要： The infrared radiation heating study is focused on reducing the energy consumption and drying efficiency currently,as well as the influence of physical and chemical changes on fruit and vegetable quality. However, the infrared spectrum and its change with the infrared absorption ability of vegetable are ignored. But it is notable that the relation of them does not only influence vegetable quality, but also play an important role in the infrared energy utilization.In this project,firstly,a mass transfer model is established to predict the moisture migration based on the Second Fick Diffusion Equation.Then according to the infrared radiation absorption band of carrot, different bands of infrared radiation will be selected to dry carrot.Based on carrot infrared absorption characteristic factors and the different wavelengths of the radiation,the influence of moisture content and thickness on the infrared absorption ability of carrot will be investigated. The moisture content and thickness will be regarded as the function of attenuation coefficient to establish a mathematic model of infrared radiation characteristics of carrot.The impact of the infrared absorption properties of carrot on ultrastructural change and color change will be studied lastly.To enhance the carrot drying quality and making more efficient use o

英文关键词： infrared；drying；carrot；quality；