白胡椒微波干燥特性及数学模型研究

Microwave Drying Mathematical Model of White Pepper

利用功率分别为200、400、600、800 W的微波对白胡椒进行干燥试验。试验结果表明,与传统晾晒干燥工艺相比,微波干燥胡椒的时间大为缩短,但干燥后的白胡椒易开裂,微波功率越大,品质越差;利用3种方程建立薄层白胡椒微波干燥模型,并进行比较分析,结果显示基于Page方程的白胡椒微波干燥模型变量间相关性大,模型具有极显著意义,方程拟合效果较合理。对不同功率微波干燥得到的白胡椒产品进行感官评价,结果表明采用微波干燥方法得到的白胡椒产品品质随微波功率的升高而变差。

Drying experiment of white pepper under microwave powers of 200 W, 400 W, 600 W and 800 W respectively were conducted. The experimental results showed that the microwave drying time was much shorter than that of traditional drying in the sun, but the quality of the microwave dried white pepper was not as good as that of drying in the sun and this characteristic was getting more and more remarkable with increasing of microwave power. In addition, the Monomial proliferation model, Exponential model and Page equation were used to describe the folium microwave-drying of the white pepper and the results showed that last one gave the best result.