果蔬渗透脱水设备设计摘要渗透脱水的脱水具有能耗低，营养成分损失少的特点。由于它可以在较短的时间内除去水果、蔬菜里的水分而不损坏其组织，使它们仍能保持原有风味、色泽、营养和品质，而且感观与新鲜时几乎一样，因此是一种颇受看好的加工技术。生产中渗透脱水设备要解决几个主要方面的问题：连续循环大量的高粘度渗透液，样品原料飘浮现象（样品原料比重小于渗透液的比重）。工业生产中需要考虑的几个问题：使样品原料浸泡在渗透液中，对样品原料的操作要轻柔；原料样品与渗透液的比值要尽可能的小。本次设计的设备主要结构有振荡槽，原料筐，循环泵，振荡马达，空气压缩机等。机械振荡式渗透脱水设备结构简单，渗透溶液设计有回流管道，能够有效调节渗透溶液浓度，同时设置气压缸的上下运动，振荡马达的左右方向的机械振动，加上原料框下方压缩空气管的扰流，和循环泵的喷淋可以强化渗透脱水过程的进行，进而最大限度的提升传质效率。关键词：果蔬，渗透脱水，振荡设备DesignofDewateringEquipmentforFruitsandVegetablesABSTRACTDewateringtechnologyhaslowenergyconsumption,lowlosscharacteristicsofnutrientsBecauseitcanberemovedinashortperiodoftimefruitsandvegetablesinwaterwithoutdamagetotheirorganization,sothattheycanmaintaintheoriginalflavor,color,nutritionandquality,andsensoryandalmostthesameaswhenfresh,itisapopularpromisingprocessingtechnology.Productionofdewateringequipmenttoaddressseveralmajorissues:acontinuouscycleofinfiltrationofalargenumberofhigh-viscosityliquid,thesamplematerialfloatinginthephenomenon(theproportionofsamplesofrawmaterialsislessthantheproportionofliquidpenetration)Industrialproductionneedstoconsiderseveralissues:thesamplesimmersedinosmoticsolutionofrawmaterials,theoperationofthesamplematerialtobegentle;rawsampleandtheratioofpermeatetobeassmallaspossible.Themainstructuresofthedeviceareoscillationtrough,rawmaterialbasket,Circulationpump,vibrationmotors,andaircompressors.Mechanicalvibration-typedewateringdeviceofsimplestructure,thedesignofosmoticsolutionreturnpipe,caneffectivelyregulateosmoticconcentration,andsettheairpressurecylindermovingupanddown,leftandrightmotordirectionofoscillationofmechanicalvibrations,coupledwiththecompressedairpipematerialinterferenceboxbelowflow,andcirculationpumpspraycanstrengthentheprocessofosmoticdehydrationcarriedout,andthenmaximizetheefficiencyofmasstransferenhancementKEYWORDS:fruitsandvegetables，osmoticdehydration，oscillationdevice目录摘要.....................................................................IABSTRACT.................................................................II1绪论....................................................................11.1课题目的及意义....................................................11.2渗透脱水的基本原理................................................21.2.1渗透脱水的几种相似定义......................................31.2.2渗透脱水技术不同于常规干燥的特点............................31.2.3原料和浸渍液的选择..........................................32果蔬渗透脱水开发国内外研究现状和前景....................................52.1果蔬渗透脱水的现状.................................................52.1.1渗透溶液的选择...............................................52.1.2渗透溶液的浓度..............................................62.1.3温度选择....................................................62.1.4渗透脱水的时间..............................................62.1.5水果样品和渗透液的比例......................................72.1.6渗透脱水过程中搅拌的选择.........
