热风微波耦合干燥牛蒡动力学模型研究  

Study on dynamic model of coupled hot air and microwave drying of burdock

作　　者：卫灵君[1] 宋飞虎[1] 周洪梅[1] 李臻峰[1] 李静[1] 

机构地区：[1]江南大学机械工程学院,江苏省食品先进制造装备技术重点实验室,江苏无锡214122

出　　处：《浙江农业学报》2016年第8期1416-1420,共5页Acta Agriculturae Zhejiangensis

基　　金：国家自然科学基金资助项目(51406068)

摘　　要：热风微波耦合干燥可以很好地保护干后物料的品质,并且减少物料的干燥时间。利用Newton、Henderson and Pabis、Lagarithmic、Page、Wang and Singh等5种干燥模型方程,对热风微波耦合干燥过程中牛蒡含水率随时间的动态变化进行模拟,并通过试验对各模拟结果进行验证。结果表明,Lagarithmic方程模拟的结果与实际含水率变化较为接近。With microwave-hot air combined dying,high product quality and short dualing period can be achieved. In the present study,5 kinetic models based on Newton,Henderson and Pabis,Lagarithmic,Page,Wang and Singh equations,respectively,were built with the drying curves of burdock. Experiments were carried out to verify the effect of the built models. It was shown that the model based on Lagarithmic equation was the most suitable one for predicting the dynamic of the moisture content during microwavehot air combined drying.

关 键 词：微波热风耦合干燥 牛蒡 动力学模型 Lagarithmic方程 

分 类 号：TS234.3[轻工技术与工程—粮食、油脂及植物蛋白工程]