微波干燥姜片模型建立与去水机理分析  

Analysis of Microwave Drying Model and Water Removing Mechanism of Ginger Slices

作　　者：吕为乔[1] 韩清华[2] 李树君[2] 周海军[2] 赵东林[2] 朱卫华 

机构地区：[1]中国农业大学工学院,北京100083 [2]中国农业机械化科学研究院,北京100083 [3]沈阳航天新阳速冻设备制造有限公司,沈阳110034

出　　处：《农业机械学报》2015年第4期233-237,共5页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家高技术研究发展计划(863计划)资助项目(2011AA100802);科研院所技术开发研究专项资金资助项目(2012EG119149)

摘　　要：研究了姜片在单位质量微波功率0.8、1.2、1.6 W/g(干基)条件下的干燥过程,拟合分析了微波流态化干燥姜片的数学模型,认为Wang-Singh模型最适合描述微波干燥姜片的降水过程。通过核磁共振(NMR)技术研究了姜片干燥过程中水分的流动特点,发现干燥过程中自由水很快转变成不易流动的束缚水,整个干燥过程以干燥束缚水为主;在最后阶段束缚水降低到一定程度,结合水含量增加;微波流态化干燥过程中去水不均的现象没有完全消除。研究为控制微波干燥姜片的降水过程和工艺优化提供了理论依据。The dehydration process of ginger slices at microwave power of 0. 8, 1.2, 1.6 W/g （ dry basis） was researched. The moisture content, drying speed and moisture ratios at different stages were calculated. Some drying mathematical models were selected, and by fitting analysis of the moisture ratios, Wang - Singh model can be used for dehydration process of ginger slices by microwave fluidized drying. Through the technology of nuclear magnetic resonance （NMR）, the flow characteristics of moisture in ginger slices drying process were studied. A conclusion could be got that the free water can be converted to some uneasy flowing bound water in a short time, the whole drying process was dominated by drying bound water, and at the final stage the bound water was decreased to a certain extent and hydration water content increased, while uneven drying hadn＇t been eliminated completely in microwave fluidized drying. A theoretical basis for the process control and process optimization of ginger slices microwave drying was provided.

关 键 词：姜片 微波干燥 模型 核磁共振 自由水 结合水 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程] TQ028.6[轻工技术与工程—食品科学与工程]