土豆片微波真空干燥动力学模型的研究  

Study on mathematical model of water loss in microwave-vacuum drying

作　　者：杨绮云[1] 丁睿[1] 

机构地区：[1]哈尔滨商业大学轻工学院,哈尔滨150028

出　　处：《哈尔滨商业大学学报（自然科学版）》2017年第3期324-327,共4页Journal of Harbin University of Commerce：Natural Sciences Edition

摘　　要：以土豆片为原料,研究了土豆片微波真空干燥过程中,水分比随时间变化的动力学模型.以微波功率、切片厚度及装载量为三因素进行实验,通过对实验数据的分析,得出符合土豆片微波真空干燥动力学特性的模型为Page模型.用SPSS软件对模型进行拟合,得出最终的干燥动力学方程,并通过实验进行验证,证明用Page模型描述土豆片微波真空干燥过程的动力学特性效果良好.The potatoes were used as materials to study on the mathematical model of water loss in microwave- vacuum drying. The effects of different factors including microwave power, slice thickness and loading were investigated. Find out the microwave - vacuum drying of potato chips was in good agreement with the Page model. By SPSS software, the mathematical drying modeling and verification were processed and it proved that the Page model was matched.

关 键 词：微波真空干燥 动力学模型 土豆片 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]