番薯片微波干燥特性及干燥模型  

Characteristics and model of microwave drying sweet potato

作　　者：蒋玉萍[1,2] 王俊[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310029 [2]浙江省农业机械管理局,浙江杭州310020

出　　处：《浙江农业学报》2009年第4期407-410,共4页Acta Agriculturae Zhejiangensis

基　　金：国家自然科学基金资助项目(30471000);中国博士后科学基金资助项目(20060400320)

摘　　要：试验研究了番薯片的微波干燥特性,确定番薯片微波干燥试验因素,进行单因子试验,从含水率,失水速率,耗电量变化关系上分析装载量、微波功率、切片厚度对番薯片微波干燥特性的影响,得出番薯片微波干燥过程的失水规律。研究确定番薯片微波干燥的数学模型,采用DPS软件对试验数据进行拟合,得出符合番薯片微波干燥规律的拟合方程,经统计检验可知拟合效果很好。In this paper, the characteristics of microwave drying sweet potato were studied. The single-factor experiments were designed to study the effects of different loading quantity, power and thickness of the slice on water content rate, dehydration rate in drying sweet potato. The laws of dehydrating and power consumption were obtained. The mathematical model of microwave drying sweet potato slice was obtained. The experimental results were analyzed by the DPS software, showing the fitting equation with good statistical test results.

关 键 词：番薯 微波干燥 特性 模型 

分 类 号：TS234.3[轻工技术与工程—粮食、油脂及植物蛋白工程]