熟化甘薯片微波真空干燥特性及其动力学  

Microwave Vacuum Drying Characteristics and Kinetic Model of Cooked Sweet Potato Chips

作　　者：宋树杰 张舒晴 姚谦卓 赵武奇[1] Song Shujie;Zhang Shuqing;Yao Qianzhuo;Zhao Wuqi(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710119,China)

机构地区：[1]陕西师范大学食品工程与营养科学学院

出　　处：《真空科学与技术学报》2019年第10期857-863,共7页Chinese Journal of Vacuum Science and Technology

基　　金：中央高校基本科研业务费专项(GK201803070)

摘　　要：研究熟化甘薯片微波真空干燥过程中微波功率密度(0.6,0.75,1,1.5,3 W/g)和相对压力(0,-20,-40,-60,-80 kPa)对其干燥特性的影响,通过建立动力学模型来预测熟化甘薯片微波真空干燥过程中的水分变化。研究结果表明:在不同微波功率密度下,将初始干基含水率为1.61的熟化甘薯片进行干燥,所需时间为22~95 min,明显少于同等试验条件下的热风干燥;且熟化甘薯片的微波真空干燥过程包含有升速、恒速和降速三个阶段;随着相对压力的降低,干燥速率逐渐增大,但相对压力低于-60 kPa后,再次降低压力对于干燥速率影响不显著。熟化甘薯片的微波真空干燥动力学模型满足Page模型。本研究可为实现熟化甘薯片的高效干燥及品质保证提供新思路,为相关设备的开发提供理论依据。We addressed the microwave vacuum drying of cooked sweet-potato chips.The influence of the microwave power density and pressure on the moisture evaporation-rate was investigated.The results show that the microwave power density and pressure had a major impact.To be specific,as the power density increased,the drying time decreased because of the increasing moisture evaporation-rate;as the pressure decreased to below 60 kPa,the evaporation rate changed in an increase-constant mode.The microwave vacuum drying outperforms the conventional hot-air and microwave drying because of higher efficiency,lower energy consumption,more uniform heating and less contamination.Moreover,Page model was found to well describes the dynamic behavior of the microwave vacuum drying of cooked sweet-potato chips.We suggest that the results may be of some technological interest in drying cooked sweet potato chips on industrial scale.

关 键 词：熟化甘薯片 微波真空干燥 干燥特性 动力学 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]