猕猴桃片真空-红外联合干燥数学模型建立

Modeling of the combination of vacuum and infrared drying of kiwifruit slices

采用真空-红外联合干燥,研究不同干燥条件下猕猴桃片干燥特性,并建立干燥数学模型。实验结果表明：猕猴桃片的真空-红外联合干燥全过程分为加速、恒速干燥和降速干燥3个阶段,而物料失水过程主要发生在恒速阶段,其水分有效扩散系数值在3.91×10-9～7.79×10-9m2/s之间,并随着红外功率、装载量和真空度的增大而增大。通过R2、χ2和RMSE等拟合优度评价指标对各种干燥模型进行评价发现,Page模型最适于描述和预测其干燥过程,该研究为开发新型猕猴桃干制品等提供技术依据。

The effects of different drying condition on the drying characteristics of kiwifruit slices were studied and the combined drying kinetics mathematical model was established for kiwifruit slices. The results showed that combined drying process of kiwifruit slices could be divided into three stages.increasing rate, constant rate and falling rate stage. Constant rate drying period was the primary period in the drying process, which had highest drying rate and largest evaporation amount.The value of moisture effective diffusivity ranged from 3.91 × 10 9 to 7.79 × 10-9 ,which increased with the radiant power, loading capacity, and vacuum degree increased.A thin layer mathematical model of kiwi slices was established and the model equation was in accordance with Page. This research provided the technique basis for the application of drying kiwifruit.