摘要
对茭白进行微波干燥试验,得出其微波干燥的失水特性,在实验数据基础上,通过分析确定茭白微波干燥适用Page方程模型,并进行数学模型回归,建立了茭白微波干燥ln(-lnMR)—lnt回归方程。模型拟合极好,利用此模型可以比较准确地预测茭白在微波干燥过程中各时刻的水分比和含水率。
In this paper,the microwave drying characteristics for water-oat were probed.A mathematical model which indicates the relationship of water content ratio with time for the microwave drying of water-oat was developed.The effect of operating condition on drying characteristics was discussed.
出处
《科技通报》
北大核心
2009年第5期654-658,共5页
Bulletin of Science and Technology
关键词
茭白
微波干燥
特性
数学模型
water-oat
microwave drying
characteristics
mathematical model
