白果微波干燥特性及干燥动力学模型研究

毛志幸; 孙辉; 陈宗道

doi:10.13386/j.issn1002-0306.2017.22.003

白果微波干燥特性及干燥动力学模型研究

1. 重庆市农业机械鉴定站
2. 武夷学院茶与食品学院
3. 西南大学食品学院

详细信息

作者简介:
毛志幸 (1986-) , 男, 本科, 网络工程师, 研究方向:农业机械化工程, E-mail:mao_z_x@163.com。;

孙辉 (1986-) , 女, 博士研究生, 讲师, 研究方向:食品化学与营养学, E-mail:636939.sunhui@163.com。;

中图分类号: TS255.3
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出版历程
- 收稿日期: 2017-03-31

Study on the microwave drying characteristics and drying kinetics model of Ginkgo biloba

Chongqing City Agricultural Machinery Appraisal Station
College of Tea and Food Science, Wuyi University
College of Food Science, Southwest University

摘要

摘要: 利用微波干燥技术,以干基含水率、干基失水速率和感官评分为指标,采用单因素实验确定微波功率和装载量对白果干燥特性的影响。结果表明,微波功率与装载量比值（微波功率密度）越大,白果干燥时间越短,微波功率密度>10 W·g^-1或<6 W·g^-1,白果微波干燥过程分为加速和降速阶段,而微波功率密度在4.71⁹.19 W·g^-1干燥过程分为加速、恒速和降速阶段;载重量60.0 g,微波功率385 W(微波功率密度6.42 W·g^-1)时,白果感官综合评分（7分）最佳。运用Matlab软件建立白果的微波干燥的水分比与干燥时间的动力学模型,进行回归拟合检验结果表明,白果干燥过程符合Page模型,模型相关系数为0.999,所得方程能够用于各阶段对干燥速率进行描述。
- 白果 /
- 微波功率密度 /
- 干燥特性 /
- 动力学模型
Abstract: Using the microwave drying technology, this paper took moisture content, misture loss rate and sensory score as evalution indexs standard, and made a single factor experiment to define the suitable microwave power and material load witch to affect the drying properties of ginkgo fruit.Result showed that the ratio of microwave power to material load (microwave power density) , higher microwave power density carried out to shorter drying time.Microwave power density of>10 W·g^-1or<6 W·g^-1, the microwave drying subsection process of ginkgo fruit was contained two stages:speed-up and speed-down, while microwave power density in the 4.71⁹.19 W·g^-1, the microwave drying subsection process of ginkgo fruit was contained three stages:speed-up, constant-speed and speed-down.Material load 60.0 g, microwave power 385 W (microwave power density6.42 W·g^-1) , the best sensory quality score of dried products was 7.A kinetic model of moisture content and action time of microwave drying of ginkgo was established by Matlab 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, coefficients of models were above 0.999 and the moisture content and drying rate at each period could be described by the equation obtained.
- ginkgo fruit /
- microwave power density /
- drying properties /
- kinetics model

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