Influence of microwave assisted foam mat drying conditions on drying characteristics of raspberry puree
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摘要: 为了研究微波泡沫干燥树莓果浆传热传质特性,以树莓为原料,采用中心组合实验设计方法,研究干燥条件对物料温度、含水率以及介电特性的影响规律,分析微波泡沫干燥过程中传热传质过程。结果表明:微波泡沫干燥树莓果浆过程中,干燥初期,介电常数与介电损耗因子均增大,使得物料吸收的微波能增大,果浆温度由室温上升至70℃,含水率无明显变化;干燥中期,介电常数与介电损耗因子先增大后减小,因此物料吸收的微波能呈先增大后减小趋势,果浆含水率由90%降至40%,温度变化不明显;干燥后期,介电常数与介电损耗因子均减小,物料吸收的微波能减少,果浆含水率缓慢降至15%左右,温度继续升高。微波泡沫干燥方法可有效提高高粘度果浆的干燥速度。Abstract: To study the heat and mass transfer characteristics of microwave assisted foam mat drying ( MFD) berry puree, raspberries were used as raw material and the two orthogonal rotation center combination design was used in this study. The effects of drying conditions on the temperature, moisture content and dielectric properties were analyzed based on the law of heat and mass transfer in MFD. In the initial stage of MFD, the dissipation of microwave energy related to the dielectric constant, dielectric loss factor increased inside berry puree.Till the drying temperature of 70 ℃, the moisture content of berry puree had no obvious change.In the middle stage of MFD, the dielectric constant and dielectric loss factor of berry puree tended increasing trend followed by a decreased.There was no significant change of temperature and the moisture content changed from90% to 40%.In the later stage of MFD, the dielectric constant, the dielectric loss factor and the microwave energy absorbed by material decreased, and the moisture content of berry puree slowly decreased till 15%, but the temperature of berry puree tended to increasing trend.High efficiency of drying treatment could be achieved for the berry puree with high viscosity in the conditions of MFD.
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