方便米粉微波干燥特性的研究  

Mathematical Modeling on Thin Layer Microwave Drying of Instant Rice Noodles

作　　者：刘成梅[1] 艾亦旻[1] 万婕[1] 罗舜菁[1] 左艳娜[1] 周国辉[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047

出　　处：《中国粮油学报》2014年第10期1-5,22,共6页Journal of the Chinese Cereals and Oils Association

基　　金："十二五"国家科技支撑计划(2012BAD37B02-02);国家自然科学基金(31360407)

摘　　要：本试验使用160、320、480、640和800 W的微波功率对方便米粉进行干燥,研究了方便米粉的微波薄层干燥特性,并采用8个常用的薄层干燥数学模型对试验数据进行拟合。结果表明:方便米粉的微波干燥过程可分为加速、恒速、降速3个阶段。Midilli-Kucuk模型具有较高的拟合度,能够较好的描述和预测样品干燥特性。通过Fick扩散模型计算出方便米粉微波干燥的有效扩散系数在1.44×10^(-9)~6.42×10^(-9)m^2/s之间。crowave drying Instant rice noodles were dried at microwave powers of 160,320,480,640 and 800 W and their mi- characteristics were evaluated. Eight commonly used thin layer- drying mathematical models have been evaluated on the base of experimental data. The results indicated that the Midilli - Kucuk model had higher de- gree of fitting in describing and predicting drying characteristics cients of microwave drying by Fick＇s diffusion model. of instant noodles were within range of instant rice noodles. The effective diffusion coeffi- of 1.44 ×10 -9- 6.42 × 10 -9 m2/s, which calculated

关 键 词：方便米粉 微波干燥 薄层干燥 数学模型 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]