银耳微波真空干燥特性及动力学模型  

Microwave vacuum drying properties and kinetics model of white fungus

作　　者：黄艳[1] 黄建立[1,2] 郑宝东[1] 

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]福建省粮油质量监测所,福州350002

出　　处：《农业工程学报》2010年第4期362-367,共6页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家科技支撑计划课题(2007BAD07B05)

摘　　要：利用微波真空干燥技术,对银耳微波真空干燥特性进行研究,探讨不同微波强度、真空度及初始含水率对失水速率的影响,其中微波强度对失水速率影响最大。根据试验数据建立银耳微波真空干燥的水分比与干燥时间关系的动力学模型,并对模型进行拟合检验。结果发现银耳微波真空干燥过程符合Page模型,该模型预测值与实测值拟合良好。该模型可以准确预测银耳在微波真空干燥过程中的含水率和失水速率。White fungus is a edible fungus,which is characterized of high nutrition value and short shelf life.Microwave vacuum drying technique was used to dry white fungus to research its drying properties.The effects of microwave power, vacuum degree and initial moisture content on the drying rate were investigated,and microwave intensity had the greatest influence on the dehydrating rate.The suitable kinetics model which could be used to describe the relationship of moisture ratio and drying time was established base on experimental data and the proof test was performed.The results showed that the drying procedure of white fungus could accurately be described by the Page model,the predicted values of the model were nearly consistent with the observed values.The moisture contents and dehydrating rate during the drying procedure can be exactly estimated by it.

关 键 词：农产品 微波 模型 干燥 银耳 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]