龙眼果肉微波真空薄层干燥数学模型研究  

Study on the Mathematical Model of Microwave Vacuum Thin Layer Drying of Longan Pulp

作　　者：刘永富 谭安林 潘小莉 韦向成 LIU Yong-fu;TAN An-lin;PAN Xiao-li(Yulin Normal University,Yulin,Guangxi 537000;Yulin Institute of Inspection and Testing,Yulin,Guangxi 537000)

机构地区：[1]玉林师范学院,广西玉林537000 [2]玉林市检验检测研究院,广西玉林537000

出　　处：《安徽农业科学》2021年第4期182-185,共4页Journal of Anhui Agricultural Sciences

基　　金：国家自然科学基金地区科学基金项目(31960478);玉林师范学院高层次人才科研启动基金项目(G2018003);2018年度玉林师范学院校级科研项目(2018YJKY31)。

摘　　要：为获得龙眼果肉的微波真空干燥特性,研究了固定真空度下不同微波强度对龙眼薄层干燥水分的影响。采用8个常用薄层干燥数学模型,建立了龙眼干燥水分比和时间的动力学模型。结果表明:微波强度是影响干燥过程的主要因素;分别对8种数学模型进行非线性回归分析,并确定模型参数,发现Page模型拟合效果最佳,能准确预测龙眼果肉干燥水分的变化规律。干燥过程大致分为升速、恒速和降速阶段;当微波强度较低时干燥过程由升速和恒速阶段控制;当微波强度较高时,干燥过程由降速阶段控制。In order to obtain the microwave vacuum drying characteristics of longan pulp,the effects of different microwave intensities on thin layer drying moisture of longan at fixed vacuum degree were studied.Eight commonly-used thin-layer drying models were used to establish the dynamic model of the drying water ratio of longan and time.The results showed that the microwave intensity was the main factor affecting the drying process.The experimental data were used to make the nonlinear regression analysis on eight mathematical models,and the coefficients of models were determined.The results showed that Page model had the best fitting effect,and it could accurately predict the change rules of drying moisture in longan pulp.The drying process of longan pulp involved three stages:acceleration phase,constant-rate phase and deceleration phase.When the microwave power was low,the drying process was controlled by acceleration phase and constant-rate phase.When the microwave power was high,the drying process was controlled by deceleration phase.

关 键 词：龙眼 微波真空 干燥特性 数学模型 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]