生姜微波干燥动力学模型构建

Establishment of Dynamic Model for Microwave Drying of Ginger

为了解生姜的干燥工艺,本文研究了生姜的微波薄层干燥过程,并构建了动力学模型。研究结果表明,生姜干燥前期脱水率、干燥速率、Deff增加明显,MR值下降明显,干燥后期各参数变化与干燥前期相反,350 W是生姜微波干燥最佳功率。对6种常用的薄层干燥动力学数学模型拟合,比较R2、RSS和χ2得出Page方程最适于描述生姜片微波薄层干燥过程。本研究为生姜切片干燥工艺的改进提供一定的理论参考。

In order to explore drying process of ginger, the microwave thin-layer drying process of ginger was studied and the dynamic model was established. The results showed that dehydration rate, drying rate and moisture effective diffusivity(Deff) increased significantly, and moisture ratio(MR) value decreased greatly in the early stage of drying. While the parameters changed in the opposite direction in the later stage. The optimal microwave power was350 W. Six kinds of mathematical models for thin layer drying were fitted into the experimental data. Comparing the values of the coefficient of determination(R2), residual sum of squares(RSS) and reduced chi-square(χ2) showed that the Page model was the most suitable for describing the microwave thin-layer drying process of ginger slice.Which could provide some theoretical reference for improving the drying technology of ginger slice.