宝珠梨微波热风耦合干燥工艺优化及动力学模型研究  

Study on optimization and kinetic model of microwave hot-air coupled drying process of Baozhu pear

作　　者：李丽霞[1,2] 周杰 张付杰 辛立东[1] 秦淘 LI Lixia;ZHOU Jie;ZHANG Fujie;XIN Lidong;QIN Tao(Faculty of agriculture and food,Kunming University of Science and Technology,Kunming 650500,China;Yunnan Provincial University of Chinese Medicinal Materials Mechanization Engineering Research Center,Kunming 650500,China)

机构地区：[1]昆明理工大学农业与食品学院,昆明650500 [2]云南省高校中药材机械化工程研究中心,昆明650500

出　　处：《包装与食品机械》2022年第1期40-47,共8页Packaging and Food Machinery

基　　金：云南省重大科技专项计划(2018ZF004)。

摘　　要：为研究宝珠梨微波热风耦合干燥特性及品质工艺优化,在不同热风温度、微波功率和热风风速条件下对宝珠梨进行试验,研究不同干燥因素对干燥速率和有效水分扩散系数的影响,并建立适合预测宝珠梨水分比变化规律的干燥动力学模型。以宝珠梨干品色泽、硬度和干燥速率作为品质评价指标,采用正交试验和综合评分法优选微波热风耦合干燥宝珠梨工艺。研究结果表明:有效水分扩散系数在5.296×10^(-9)~9.66×10^(-9) m^(2)/s之间变化。通过对7个干燥动力学数学模型进行拟合,发现Page模型能够更好地预测宝珠梨干燥过程中水分比的变化规律,它具有最大R^(2)平均值、最小的χ^(2)和均方根误差平均值。各因素对宝珠梨干燥综合效果影响主次顺序:微波功率>热风温度>热风风速,综合效果最佳的组合:热风温度60℃、微波功率500 W、热风风速2.0 m/s。In order to study the characteristics and quality optimization process of the microwave hot-air coupled drying of Baozhu pears,microwave hot-air coupled drying experiment was carried out on Baozhu pears under the condition of the temperature,microwave power and hot air speed.The effects of different drying factors on the drying rate and effective moisture diffusion coefficient were studied,and a drying kinetic model suitable for predicting the change of Baozhu pear moisture ratio was established.Taking the color,hardness and drying rate of the dried Baozhu pears as quality evaluation indicators,the microwave hot-air coupled drying process of Baozhu pears was optimized by orthogonal test and comprehensive scoring method.The research results show that the effective moisture diffusion coefficient ranges from 5.296×10^(-9) to 9.66×10^(-9) m^(2)/s.By fitting seven mathematical models of drying kinetics,it was found the Page model can better predict the change of moisture ratio of Baozhu pears in its drying process,it has the largest average R^(2),and the smallestχ^(2) and the average root mean square error.The primary and secondary order of the influence of each factor on the comprehensive effect of Baozhu pear drying is:Microwave power>hot air temperature>hot wind speed,the combination with the best overall effect is hot wind temperature 60℃,microwave power 500 W,and hot wind speed 2.0 m/s.

关 键 词：宝珠梨 干燥特性 优化 微波热风耦合 Page模型 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]