南瓜片真空干燥过程失水特性的试验研究

Experimental study of dehydrating properties of pumpkin chips in vacuum drying

基于定量描述南瓜片的失水特性 ,试验研究真空条件下 ,南瓜片干燥过程中含水率与干燥速率的变化规律。结果表明 :南瓜片真空干燥的失水规律服从单项扩散模型 ;干燥过程无恒速干燥期 ,且干燥速率的变化趋势不随切片厚度、大小、方向和烫漂时间等因素而发生变化 ;

The simultaneous formulae, which show how the moisture content (dry basis) and dehydrating rates of the pumpkin chips vary with the vacuum drying time respectively, have been acquired for the purpose of describing quantitatively dehydrating properties of the chips. Results show that the changes of the moisture content accord with simplification diffuseness model, the trend of dehydrating rates do not change with the thickness of slice, size, direction of slicing and blanching time, and constant drying rate does not appear in the vacuum drying. But dehydrating rate varies tempestuously with the thickness of slice.