| 酒糟微波间歇干燥特性及动力学模型 |
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| 引用本文： | 张黎骅,张文,吕珍珍,徐中明. 酒糟微波间歇干燥特性及动力学模型[J]. 食品科学, 2012, 33(1): 87-91. DOI: 10.7506/spkx1002-6630-201201017 |
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| 作者姓名： | 张黎骅 张文 吕珍珍 徐中明 |
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| 作者单位： | 1.重庆大学机械工程学院，重庆 610044； 2.四川农业大学信息与工程技术学院，四川雅安 625014；3.四川农业大学食品学院，四川雅安 625014 |
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| 基金项目： | 国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-38);四川省学术与技术带头人培养基金资助项目 |
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| 摘 要： | 利用自制的微波干燥在线测试装置，对酒糟的微波间歇干燥特性进行实验研究，探讨不同微波功率、糟层厚度及间歇比对酒糟湿基含水率、失水速率和温度的影响，得出酒糟微波间歇干燥的失水规律。根据实验数据建立酒糟微波间歇干燥的动力学模型，并对模型进行统计检验。结果表明，经拟合得到酒糟微波间歇干燥的最佳模型为Page模型，拟合方程为：ln (－lnMR)＝ －3.9977＋0.0038P－0.6427H－0.4118R ＋(1.7216 ＋ 0.0001P ＋0.0200H－0.0403R) lnt，此方程能够较好地描述酒糟的干燥过程，准确预测各阶段酒糟的含水率和失水速率。
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| 关 键 词： | 酒 糟 微波干燥 失水特性 动力学模型 |
| 收稿时间： | 2011-02-25 |
Intermittent Microwave Drying Properties and Kinetic Model of Lees |
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| ZHANG Li-hua,ZHANG Wen,LU..Zhen-zhen,XU Zhong-ming. Intermittent Microwave Drying Properties and Kinetic Model of Lees[J]. Food Science, 2012, 33(1): 87-91. DOI: 10.7506/spkx1002-6630-201201017 |
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| Authors: | ZHANG Li-hua ZHANG Wen LU..Zhen-zhen XU Zhong-ming |
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| Affiliation: | 1. College of Mechanical Engineering, Chongqing University, Chongqing 610044, China；2. College of Information and Engineering Technology, Sichuan Agricultural University，Ya’an 625014, China；3. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China |
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| Abstract: | A self-made online testing device for microwave drying was used to dry lees for exploring its batch drying properties.The effects of microwave power,lees layer thickness and intermittent time on moisture content,drying rate and temperature were investigated.The dehydrating law of lees was achieved during intermittent microwave drying.A kinetic model for intermittent microwave drying was established based on experimental data as follows: ln(-lnMR)=-3.9977+0.0038P-0.6427H-0.4118R +(1.7216 + 0.0001P +0.0200H-0.0403R) lnt.The kinetic model could accurately describe drying process of lees and predict water content and drying rate. |
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| Keywords: | lees microwave drying dehydration characteristics kinetic model |
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