小黄姜真空微波干燥特性及其动力学研究

Study on Vacuum Microwave Drying Characteristics and Kinetic Model of Small Yellow Ginger

为探究小黄姜真空微波干燥效率及其干制品品质,以小黄姜为原料,研究了微波功率、切片厚度、装载量、微波间隔时间对小黄姜真空微波干燥特性的影响,建立干燥动力学模型。结果表明,小黄姜真空微波干燥过程表现为前期加速和后期降速2个阶段。微波功率越大,干燥速率越快,干基含水率达到平衡时所需干燥时间越短,因此微波功率与干燥速率呈正相关;切片厚度、装载量、微波间隔时间越大,则干燥速率越小,干基含水率降低越缓慢,干燥耗时越长,因此切片厚度、装载量、微波间隔时间与干燥速率呈负相关;小黄姜真空微波干燥过程符合Page模型,模型预测值与试验值拟合良好(R;=0.985),此模型能够对小黄姜真空微波干燥过程进行预测和描述。该结果为小黄姜真空微波干燥参数的优化及实际干燥工艺提供参考。

The effects of microwave power,slice thickness,loading amount and microwave interval time on the vacuum microwave drying characteristics of small yellow ginger were studied in order to investigate the vacuum microwave drying efficiency and the quality of dried products of small yellow ginger,and the drying kinetic model was established.The results showed that the vacuum microwave drying process of small yellow ginger was two stages:acceleration in the early stage and deceleration in the later stage.The higher the microwave power is,the faster the drying rate is,the shorter the drying time required when the moisture content of the dry base reaches the equilibrium,so the microwave power is positively related to the drying rate;The larger the slice thickness,loading amount and microwave interval time is,the smaller the drying rate is,the slower the moisture content of the dry base is,the longer the drying time is,so the slice thickness,loading amount and microwave interval time are negatively correlated with the drying rate.The results show that the vacuum microwave drying process of small yellow ginger conforms to page model,and the predicted value of the model is well fitted with the experimental value(R;=0.985).The model can predict and describe the vacuum microwave drying process of small yellow ginger.The results can be used as reference for optimizing vacuum microwave drying parameters and drying process of small yellow ginger.