杏鲍菇微波真空薄层干燥数学模型建立与评价  

Modeling and Optimization of Microwave Vacuum Drying of Pleurotus Eryngii Slices

作　　者：陈健凯[1,2] 林河通[1,3] 李辉[1,4] 林钟铨[1,3] 林艺芬[1,3] 

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]漳州职业技术学院食品与生物工程系,漳州363000 [3]福建农林大学农产品产后技术研究所,福州350002 [4]闽南师范大学生物科学与技术系,漳州363000

出　　处：《真空科学与技术学报》2013年第12期1184-1190,共7页Chinese Journal of Vacuum Science and Technology

基　　金：国家科技支撑计划项目(2007BAD07B06);福建省高等学校新世纪优秀人才支持计划项目(闽教科[2007]20号);福建省教育厅科技项目(JB10236);福建省漳州市自然科学基金项目(ZZ2012J07)资助

摘　　要：探讨了杏鲍菇在不同微波强度、物料厚度和腔体绝对压力条件下的微波真空干燥特性,研究其干燥曲线和水分扩散速度;应用单因素试验数据对12种经验干燥模型进行拟合求解,确定适合的数学模型;采用三元二次回归正交试验数据,求出模型参数。结果表明:微波强度和腔体绝对压力对杏鲍菇干燥过程水分的扩散影响较大,而杏鲍菇物料厚度的影响不明显;模型拟合结果表明Page模型拟合优化值最好,利用回归正交数据求出Page方程表达式中的参数n、k与各干燥因素的关系式。验证结果表明,该模型的预测值与实测值的拟合度良好,能较准确地表达和预测杏鲍菇微波真空干燥过程中的即时水分变化规律。The characteristics in microwave vacuum drying of pleurotus eryngii slices were mathemattically madeled, analytically calculated,and experimentally tested. The influence of the drying condiions, including the microwave power density, slice thickness, and pressure, on the diffusion rate of moisture was evaluated. The results show that the diffusion rate of moisture significantly depends on microwave power density and pressure, but rather weakly on slice thickness. A- mong 12 microwave vacuum drying equations reported, Page＇s equation was found to best optimize the data fitting. The variables,n and k,in Page＇s equation and key drying factors were derived in terms of the drying data from the quadratic regression orthogonal test. The calculated results with Page＇s model were found to agree well with the measured data. We suggest that Page＇s model be capable of describing and predicting the moisturedynamics in microwave vacuum drying of Pleurotu seryngii.

关 键 词：杏鲍菇 微波真空干燥 薄层干燥 数学模型 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]