热风微波耦合干燥胡萝卜片工艺

Coupled hot air and microwave drying technology for carrot slices dehydration

该文通过对胡萝卜片进行热风微波耦合干燥来研究热风微波耦合干燥工艺的可行性及优异性。采用自行设计的热风微波耦合干燥设备,在不同的热风温度(50～80℃)、微波功率密度(4.5～1.5W/g)条件下对胡萝卜片进行干燥,研究这2个因素对耦合干燥的影响。选取热风温度(50、60、70℃)、微波功率密度(3.5、2.5、1.5W/g)、热风风速(0.5、1.0、1.5m/s)进行正交试验,试验结果表明:耦合干燥各因素对干燥速率影响的主次关系为微波功率密度>热风温度>热风风速。同时将热风微波耦合干燥与热风干燥、微波干燥进行比较,得出热风微波耦合干燥是一种快速、高效和节能的干燥方式,在农产品和食品的干燥中具有广阔的应用前景。

The feasibility and advantage of coupled hot air and microwave drying technology were studied.Drying of carrot slices was conducted by using coupled hot air and microwave drying with different hot air temperatures （50–80℃） and microwave power densities （1.5–4.5 W/g）,and effects of these two factors on the coupled drying were also discussed.Hot air velocity,hot air temperature and microwave power density were chosen as three factors for orthogonal experiment.The experimental results showed that,microwave power density had the most important effect and hot air temperature followed,and the hot air velocity had the least effect on them.The coupled drying method was also compared with hot air drying and microwave drying.It is a potential drying method which will be widely applied to drying of food and agricultural products in the future.