摘要
以青椒为研究试验材料,对脱水蔬菜2种干燥工艺方法(热泵干燥方法和热风干燥)加工产品的质量及其单位能耗除湿量(SMER)进行了研究。结果表明,热泵干燥脱水蔬菜的品质以及干燥系统的单位能耗除湿量均明显优于热风干燥。
Green pepper was dehydrated by heat pump drying or heat air drying. Then, product quality and specific moisture extraction rates （SMER）of the desiccation system were analyzed. The result indicated that heat pump drying technical was obviously better than heat air drying technical in dehydrated vegetable quality and SMER.
出处
《安徽农业科学》
CAS
北大核心
2007年第11期3360-3361,共2页
Journal of Anhui Agricultural Sciences
关键词
脱水蔬菜
热泵干燥
热风干燥
Dehydrated vegetable
Heat pump drying
Heat air drying
