洋葱真空远红外干燥规律研究

Research on Vacuum and Far Infrared Drying for Onion

利用自行改装的真空远红外干燥装置采用二次通用旋转回归试验设计，研究了３ 因素（温度４０～７０ ℃，真空度－ ００４～－ ００８ Ｍ Ｐａ，洋葱片厚３～７ ｍ ｍ ）对洋葱干燥特性的影响规律。探讨了真空远红外干燥机理和效应，得到因素对３ 指标的回归数学模型和最佳参数范围。

In this paper, the test and research on the effect law of onion drying properties were carried out by using a self transform vacuum and far infrared device under the conditions of 3～7 mm for thickness of the sliced onion, 40～70 ℃ and -0 04～0 08 MPa for vacuum desiccator. The drying mechanism and the effect of different factors on vacuum far infrared drying process were investigated. Regression index equations were established on the basis of the three factor quadratic rotation regressive test and the better parameter range was obained.