银杏果微波间歇干燥特性及动力学模型研究

Research of intermittent microwave drying properties and kinetic model of ginkgo fruit

摘要: 利用自制的微波在线检测装置,对银杏果进行微波间歇干燥实验,探讨了不同微波功率、加热时间以及间歇时间对干燥速率的影响。结果表明,银杏果微波间歇干燥过程包括加速、恒速及降速阶段。根据实验数据建立银杏果微波间歇干燥的水分比与干燥时间的动力学模型,并对模型进行了拟合检验。结果表明,Page模型能够较好的描述银杏果微波间歇干燥过程,所得方程能够用于对各阶段的含水率和干燥速率进行描述。

Abstract: A self-made online testing device for microwave drying was applied to researching the intermittent microwave drying properties of ginkgo fruit.Effects of different microwave power, action time and intermittent time on drying speed were investigated.Results showed that:the intermittent microwave drying process of ginkgo fruit including acceleration, constant rate, and falling rate stage.A kinetic model of moisture content and action time of intermittent microwave drying of ginkgo was established based on experimental data and test of fit was carried out for the model.Results showed that model of page could accurately describe the microwave drying process of ginkgo fruit and the moisture content and drying speed at each period could be described by the equation obtained.