莲子微波真空干燥特性及动力学模型的研究  

Drying characteristics and kinetics of lotus seeds using microwave vacuum drying

作　　者：赵莹婷[1,2] 王为为[1,2] 庄玮婧[1,2] 郑宝东[1,2] 田玉庭[1,2] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建省特种淀粉品质科学与加工技术重点实验室,福建福州350002

出　　处：《食品工业科技》2016年第18期111-115,121,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金(31401616);福建省高校产学合作科技重大项目(2015N501);福建农林大学"校杰出青年科研人才"专项基金(xjq201418);福建农林大学科技创新团队支持计划(cxtd12009)

摘　　要：为探究莲子微波真空干燥过程中水分变化规律,本文以新鲜莲子为对象,考察不同微波强度和真空度对莲子微波真空干燥特性的影响,在此基础上构建其干燥动力学模型。结果表明,莲子微波真空干燥过程为降速干燥阶段,微波强度和真空度对莲子干燥速率和干燥时间影响均显著(p<0.05)。随着微波强度和真空度的增大,莲子干燥速率增加,干燥时间缩短。经6种干燥模型非线性回归拟合发现,Tian模型R2最高,RMSE、SSE及χ2最小,该模型能较好地描述和预测莲子微波真空干燥过程中水分变化规律。The drying characteristics of lotus （Nelumbo nucifera Gaertn.）seeds preserved by microwave vacuum drying（MVD） were investigated under various drying parameters,including microwave power density and vacuum degree.It was observed that there was no constant drying rate period,and the entire drying process occurred in the falling-rate period.Microwave power density and vacuum degree had a positive effect on the drying rate and drying time（p 〈 0.05）.Higher drying rates and shorter drying time were obtained with higher microwave power density and higher vacuum degree.Six thin-layer the proposed models was evaluated by using the determination of coefficient（ R2） ,root means square error（RMSE） and reduced chi-square（χ2）.Tian model showed a better fit to the experimental drying data with higher R2, lower RMSE, SSE and χ2, as compared to other models.This new model could exactly describe and predict the moisture content of lotus seeds during MVD process.

关 键 词：莲子 微波真空干燥 干燥特性 动力学模型 

分 类 号：TS205.1[轻工技术与工程—食品科学]