基于温度控制的牛蒡微波热风耦合干燥研究  

Research on characteristics of combined microwave-hot air drying of burdock based on temperature control

作　　者：纪飞[1] 李臻峰[1,2] 李静[1] 宋飞虎[1] 徐晚秀 

机构地区：[1]江苏省食品先进制造装备技术重点实验室江南大学,江苏无锡214122 [2]绍兴县魁联机电科技有限公司,浙江绍兴312000

出　　处：《食品工业科技》2015年第20期284-288,共5页Science and Technology of Food Industry

基　　金：国家自然基金项目(51406068)

摘　　要：以牛蒡为原料,研究了微波热风耦合干燥过程中牛蒡内部温度和含水率的变化。微波控温实验结果表明,合适的微波功率密度和物料内部温度设定值不但可以缩短干燥时间,还可以减少物料内部温度的控制偏差。为了确定微波热风耦合干燥牛蒡的最佳工艺,利用响应面法进行实验分析,建立了以胡萝卜素保留率为指标的数学模型,求出最佳干燥工艺为微波功率密度8.4 W/g,物料内部温度设定值72.2℃,热风温度73.2℃,此时胡萝卜素保留率为60.6%。The temperature and moisture content change of combined microwave-hot air drying were studied using burdock as the raw material. The results of microwave drying with temperature control showed a shortening of drying time and reduction of deviation of the sample＇s internal temperature by selecting appropriate microwave power density and the set value of sample＇s internal temperature. Response surface methodology was used to optimize the drying technology and the mathematical model was built to describe the reservation rate of carotene. The optimal drying conditions were as follow ： microwave density 8.4 W/g,the set value of sample＇s internal temperature 72.2 ℃ and the temperature of hot air 73.2 ℃,the predicted value of reservation rate of carotene was 60.6%.

关 键 词：牛蒡 微波热风耦合干燥 响应面法 温度控制 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]