茶叶真空微波干燥特性及动力学模型  

Study of Microwave Vacuum Drying Characteristic and Kinetics Model of Green Tea

作　　者：林向阳[1] 张丽晶[1] Roger Ruan 叶南慧[1] 朱榕壁[1] 吴佳[1] 

机构地区：[1]福州大学生物科学与工程学院,福州350108 [2]明尼苏达大学生态系统与农业工程系,美国明尼苏达州圣保罗市55108

出　　处：《中国农学通报》2010年第22期65-70,共6页Chinese Agricultural Science Bulletin

基　　金：福建省新世纪优秀人才支持计划(XSJRC2007-23);福建省青年科技人才创新项目(2007F3052)

摘　　要：通过对茶叶微波真空干燥特性的研究,得到了茶叶干燥过程中微波功率、真空度对茶叶水分影响情况。根据茶叶水分变化规律,探讨了不同微波功率、真空度下时间和茶叶湿基含水率之间的关系,分析了并建立了茶叶干燥的3种干燥模型(单项扩散模型、Page模型和指数模型)。试验结果表明,茶叶微波真空干燥的动力学模型满足Page方程,为绿茶加工生产提供理论依据和科学指导。In this paper,effects of microwave power,vacuum on the moisture change of tea was got with the study of microwave vacuum drying characteristic.According to tea moisture,the relationship of the drying time and the wet basis moisture content were analyzed and studied under the different microwave power and vacuum.The three drying models （single diffusion model,page model and exponential model） were verified set up by the experimental data,the experimental data were fit equation found page model.The results showed that microwave vacuum drying of tea to meet the Page equation dynamic model,and it would provide the theoretical basis and scientific guidance for the green tea processing.

关 键 词：绿茶 微波真空干燥 干燥特性 动力学模型 

分 类 号：TS205.1[轻工技术与工程—食品科学]