西林火姜片微波间歇干燥特性及品质变化

为提高西林火姜干燥效率,研究了西林火姜片微波间歇干燥特性,建立干燥动力学模型.以微波功率密度、间歇时间、铺料密度、切片厚度为考察因素,实时测定各条件下西林火姜片微波间歇干燥过程中水分变化,通过对4种常见干燥模型的拟合,优选出适用于西林火姜片微波间歇干燥的模型,并对其参数求解,得到可实时指导西林火姜片微波间歇干燥的模型....

Intermittent Microwave Drying Characteristics and Quality Changes of Xilin Fire Ginger Slices

In order to improve the drying efficiency,microwave intermittent drying characteristics of Xilin fire ginger slices were studied and drying kinetics model was established.Using microwave power density,intermittent time,laying density and slice thickness as the factors,the moisture changes in the microwave intermittent drying process of Xilin fire ginger slices under various conditions were measured in real time.By fitting four common drying models,the suitable model for microwave intermittent drying of Xilin fire ginger slices was optimized and its parameters were solved.A model for real time microwave intermittent drying of Xilin fire ginger slices was obtained.The results showed that there were three stages in the microwave intermittent drying process:Acceleration,constant speed and deceleration.The higher the microwave power density,the shorter the batch time,the smaller the laying density and the smaller the thickness,the faster the drying rate,the shorter the drying time required.The optimum microwave power density was 0.9 W/g,the intermittent drying time was 1.0 min,the laying density was 0.6 g/cm²,and the thickness of slices was 6 mm.The Page model was the most suitable for microwave intermittent drying(R²=0.977),and the effective water diffusion coefficient was(0.9727~7.7815)×10^-9m²/s.The drying kinetics model established can objectively and effectively reflect the microwave intermittent drying process of Xilin fire ginger slices,and can provide theoretical reference for microwave drying process of Xilin fire ginger slices.