香菇微波真空干燥特性及其动力学  

Drying characteristics and dynamics of shiitake mushroom dried with microwave vacuum equipment

作　　者：黄姬俊[1] 郑宝东[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《福建农林大学学报（自然科学版）》2010年第3期319-324,共6页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：国家科技支撑计划资助项目(2007BA007B05)

摘　　要：探讨了微波功率、真空度和装载量对香菇干燥速率的影响,并对试验数据进行拟合,建立干燥动力学模型.结果表明:香菇微波真空干燥过程按降水速率大小分为加速、恒速和降速3个阶段;干燥速率随微波功率的增大和装载量的减少而明显加快,真空度对干燥速率的影响较小,不同真空度对应的干燥时间较为接近;香菇微波真空干燥的动力学模型满足Page方程.Effects of microwave power,vacuum degree and loadage on the drying rates of mushroom were researched.According to the drying characteristics of microwave vacuum equipment,the drying kinetics models for shiitake mushrooms was established.The result showed that the drying process was divided into three stages as follows： accelerated phase,constant-speed phase and decelerated phase. During the drying process,the dehydrating rate increased with the increase of microwave power,and decreased with the increase of loadage.The vacuum drgree had less effect on dehydrating rate and drying time.The kinetics model for microwave vacuum drying of shiitake mushroom was consistent with Page equation.

关 键 词：微波真空干燥 香菇 干燥特性 

分 类 号：TS205.1[轻工技术与工程—食品科学]