| 银耳微波真空干燥特性及动力学模型 |
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| 引用本文： | 黄 艳,黄建立,郑宝东.银耳微波真空干燥特性及动力学模型[J].农业工程学报,2010,26(4):362-367. |
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| 作者姓名： | 黄 艳 黄建立 郑宝东 |
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| 作者单位： | 1. 福建农林大学食品科学学院,福州,350002
2. 福建农林大学食品科学学院,福州,350002;福建省粮油质量监测所,福州,350002 |
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| 基金项目： | 国家科技支撑计划课题（2007BAD07B05） |
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| 摘 要： | 利用微波真空干燥技术，对银耳微波真空干燥特性进行研究，探讨不同微波强度、真空度及初始含水率对失水速率的影响，其中微波强度对失水速率影响最大。根据试验数据建立银耳微波真空干燥的水分比与干燥时间关系的动力学模型，并对模型进行拟合检验。结果发现银耳微波真空干燥过程符合Page模型，该模型预测值与实测值拟合良好。该模型可以准确预测银耳在微波真空干燥过程中的含水率和失水速率。
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| 关 键 词： | 农产品，微波，模型，干燥，银耳 |
| 收稿时间： | 2009/2/23 0:00:00 |
| 修稿时间： | 4/2/2010 12:00:00 AM |
Microwave vacuum drying properties and kinetics model of white fungus |
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| Huang Yan,Huang Jianli,Zheng Baodong.Microwave vacuum drying properties and kinetics model of white fungus[J].Transactions of the Chinese Society of Agricultural Engineering,2010,26(4):362-367. |
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| Authors: | Huang Yan Huang Jianli Zheng Baodong |
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| Institution: | 1.College of Food Science/a>;Fujian Agriculture and Forestry University/a>;Fuzhou 350002/a>;China/a>;2.Institute of Grain and Oil Quality Supervision and Test of Fujian Province/a>;China |
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| Abstract: | White fungus is a edible fungus, which is characterized of high nutrition value and short shelf life. Microwave vacuum drying technique was used to dry white fungus to research its drying properties. The effects of microwave power, vacuum degree and initial moisture content on the drying rate were investigated, and microwave intensity had the greatest influence on the dehydrating rate. The suitable kinetics model which could be used to describe the relationship of moisture ratio and drying time was established base on experimental data and the proof test was performed. The results showed that the drying procedure of white fungus could accurately be described by the Page model, the predicted values of the model were nearly consistent with the observed values. The moisture contents and dehydrating rate during the drying procedure can be exactly estimated by it. |
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| Keywords: | agriculture products microwaves models drying white fungus |
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