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Volume 42 Issue 3
Jan.  2021
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WANG Yi, DONG Jixian, WANG Dong, YUAN Yuejin, GONG Guifen, WEN Jiahao. Drying Characteristics and Dynamic Simulation of Lily under Microwave Blanching Pretreatment[J]. Science and Technology of Food Industry, 2021, 42(3): 186-190,200. DOI: 10.13386/j.issn1002-0306.2020050009
Citation: WANG Yi, DONG Jixian, WANG Dong, YUAN Yuejin, GONG Guifen, WEN Jiahao. Drying Characteristics and Dynamic Simulation of Lily under Microwave Blanching Pretreatment[J]. Science and Technology of Food Industry, 2021, 42(3): 186-190,200. DOI: 10.13386/j.issn1002-0306.2020050009
shu

Drying Characteristics and Dynamic Simulation of Lily under Microwave Blanching Pretreatment

  • 1. College of Mechanical and Electrical Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China;

  • 2. Light Industrial Xi'an Mechanic Design Research Institute, Xi'an 710086, China

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  • Received Date: May 05, 2020
  • Available Online: February 02, 2021
    Graphical Abstract
    • Abstract
  • The technology of microwave blanching was applied to the hot air drying of lily. The effects of different microwave time,microwave power and hot air temperature on the drying characteristics of lily were studied,and the drying dynamic curves of lily were fitted and analyzed by using Weibull distribution function. The results showed that Weibull function could better fit the drying process of lily under different test conditions,and lily drying was typical of drooping drying. The scale parameter α of the model was related to microwave time,microwave power and hot air temperature,which decreased with the increase of microwave time,microwave power and hot air temperature. The shape parameters β of the model were related to microwave time and microwave power,but the hot air temperature had little influence β on the model. The effective diffusion coefficient Deff was calculated to be between 3.374~5.563×10-9 m2·min-1 in the drying process. The numerical value increased with the increase of microwave time,microwave power and hot air temperature. According to the Arrhenius formula,the activation energy Ea of lily was 23.68 kJ/(mol·K).The results can provide theoretical and technical basis for microwave blanching and hot air drying of lily.
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