大蒜片真空微波干燥模型的建立

Modeling of drying garlic slices using microwave vacuum

为探索出不同真空微波条件对大蒜片干燥速率的影响,选取微波功率Q、负载量m、真空度Pw等因素,范围分别在50～150W、80～140g、0.07～0.09MPa,以干燥速率为指标在切片厚度3mm条件下进行试验。试验结果表明:大蒜片的真空微波干燥符合薄层干燥模型,可用Page模型描述本试验干燥过程,通过SPSS分析得出Page模型参数k、n值与微波功率Q、负载量m、真空度Pw之间的回归方程:k=-0.03+3.4×10-4 Q-3.205×10-4 m+0.6Pw、n=1.467-1.61×10-3 Q+3.63×10-3 m-7.2Pw,得出Page模型表达式。

To explore different microwave vacuum drying condition on drying rate during the stage of constant rate, the microwave power （50-150 W）, loading （80-140 g）, vacuum （0. 07-0. 09 MPa） in the conditions of slice thickness of 3 mm, the drying experiments were tested respectively. The result showed, the vacuum microwave drying of garlic slices in accordance with thin layer drying model, we can use the Page model to describe the drying process. Through the SPSS analysis, the parameters of Page model k, n were obtained respectively, k =-0.03＋ 3.4 × 10^-4 Q--3. 205 × 10^-4 m＋0.6 Pw, n = 1. 467- 1.61 × 10^-3 m- 7.2Pw, the Page model expression was gained.