黄秋葵真空微波干燥特性及其动力学研究

Study on the vacuum microwave drying characteristics and dynamics of okra

以黄秋葵果实为对象进行真空微波干燥实验,研究了黄秋葵果实真空微波干燥特性及其动力学。通过绘制干燥曲线和干燥速率曲线,得出微波功率、真空度和装料量对黄秋葵干燥过程的影响规律。结果表明,微波功率与装料量对黄秋葵干燥速率影响较大。此外,根据黄秋葵的水分变化规律,建立起黄秋葵真空微波干燥的动力学模型,经拟合检验发现黄秋葵真空微波干燥过程符合Page模型,Page方程预测值与实际值拟合良好。

Taking fresh okra as the research object ,the vacuum microwave drying experiments were conducted, the vacuum microwave drying characteristics and the dynamics of okra were investigated. The effect of microwave power,vacuum degree and Ioadage on vacuum microwave drying process of okra were studied according to drying curves and drying rate curves. Proof test results showed that drying rates were significantly influenced by the microwave power and Ioadage. In addition,based on the rule of moisture variation, a drying dynamics model was established ,the Page model gave best results for describing vacuum microwave of drying okra,it was proved that predicted data and experimental data were nearly accordant.