蜂王浆微波冷冻干燥特性的实验研究

Experimental Investigation on the Drying Characteristics of Royal Jelly in Microwave Freeze Drying

对蜂王浆进行了微波冷冻干燥的实验研究，获得蜂王浆冻干过程中温度的变化规律和相应的干燥特性曲线；研究了样品厚度、电场强度和真空度对干燥过程的影响．实验结果表明，微波冷冻干燥具有干燥时间短，干燥质量高的优点，可在干燥行业中推广使用．

The experimental investigation on microwave freeze drying of Royal Jelly was conducted. The temperature variations and drying characteristic curves during the drying process were obtained. The effects of sample thickness, electrical field strength and vacuum pressure on the drying process were discussed. The results show that the microwave freeze drying can decrease the drying time, increase the quality of the dried products and can be applied in the food and biological industries.