辣椒微波干燥动力学研究

Study on the Microwave Drying Dynamics of Pepper

为掌握辣椒微波干燥过程中水分的变化规律,研究了在不同微波功率条件下辣椒的干燥特性,并建立了微波干燥动力学模型。结果表明:随着热风微波功率的升高,辣椒的干燥时间随之减少。辣椒微波干燥全过程可以分为加速、恒速和降速3个阶段,失水阶段主要位于恒速阶段。此外,经过分析发现Page方程更适合用于微波干燥辣椒,经过验证,预测值与实测值的拟合度比较好,该模型可以比较准确地预测干燥过程中的含水率,为辣椒干燥过程的控制提供了理论依据。

To master the change laws of water of pepper in the process of microwave drying,the drying characteristics of pepper are studied under different microwave power conditions,and to establish the dynamics model of microwave drying.The results show that with the increase of microwave power,the drying time of pepper shortens.The microwave drying process of pepper could be divided into acceleration,constant rate and falling rate periods,and water loss is mainly in constant rate stage.In addition,it is found that the Page equation is more suitable for fitting microwave dried pepper,it is proven that the predicted value and the measured value are nearly accordant.The model could be used to accurately predict the water content in the drying process,providing the theoretical basis for drying process control of pepper.