蜂蜜真空脱水模型建立

Establishment of Dehydration Model of Honey under Vacuum

蜂蜜黏度较大、所含水分难以被脱除,其脱水过程与其他糖类溶液不同。本实验采用真空微波加热脱水和在线测定蜂蜜质量变化方法,测定蜂蜜水分含量、脱水速率及水分含量比率变化;分析蜂蜜的真空脱水过程,采用拟合回归方法建立蜂蜜的真空脱水模型。结果表明:在相同脱水温度及相应真空度下,蜂蜜的真空脱水速率随蜂蜜水分含量的降低而逐渐减小。蜂蜜的真空脱水过程分为四个阶段:升温脱水阶段、恒速脱水阶段、快速降速脱水阶段、慢速降速脱水阶段。在313.15～343.15K范围内,蜂蜜水分含量比率(MR)-脱水时间(t)方程为MR=exp[((0.0002exp(0.0122T))t],脱水时间单位为min。

Honey is more viscous than other sugar solutions. Its dehydration is difficult, and dehydration process is different from other sugar solutions. The aim of this study was to determine the variation of honey moisture content and dehydration rate and honey moisture content rate by microwave heating dehydration under vacuum and determination of the variation of honey mass online, analyse the dehydration process of honey, and establish the dehydration model of honey by fitting regression analysis. The honey dehydration rate reduces with the decrease of honey moisture content at the same temperature and under the same vacuum degree. The varying process of honey dehydration rate consists of dehydration rate in creasing with temerature rising, dehydration rate being constant, dehydration rate fast decreasing and dehydration rate slowly decreasing stages. The equation between honey moisture content rate and dehydration time is MR= exp[（0.0002 exp（0.0t22T）） t ] when dehydration temperature ranges from 313.15 K to 343.15 K, where MR stands for honey moisture content rate, and t stands for dehydration time, whose unit is minute.