| 白胡椒微波干燥特性及数学模型研究 |
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| 引用本文： | 魏来,初众,宗迎,朱红英,吴桂苹,刘红.白胡椒微波干燥特性及数学模型研究[J].热带作物学报,2013,34(5):984-988. |
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| 作者姓名： | 魏来 初众 宗迎 朱红英 吴桂苹 刘红 |
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| 作者单位： | 中国热带农业科学院香料饮料研究所 海南万宁571533;国家重要热带作物工程技术研究中心 海南海口 571101;农业部香辛饮料作物遗传资源利用重点实验室 海南万宁571533 |
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| 基金项目： | 海南省自然科学基金“不同干燥工艺对胡椒产品品质影响的研究”（No. 310092）。 |
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| 摘 要： | 利用功率分别为200、400、600、800W的微波对白胡椒进行干燥试验.试验结果表明,与传统晾晒干燥工艺相比,微波干燥胡椒的时间大为缩短,但干燥后的白胡椒易开裂,微波功率越大,品质越差；利用3种方程建立薄层白胡椒微波干燥模型,并进行比较分析,结果显示基于Page方程的白胡椒微波干燥模型变量间相关性大,模型具有极显著意义,方程拟合效果较合理.对不同功率微波干燥得到的白胡椒产品进行感官评价,结果表明采用微波干燥方法得到的白胡椒产品品质随微波功率的升高而变差.
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| 关 键 词： | 白胡椒 微波干燥 干燥特性 数学模型 Page方程 |
Microwave Drying Mathematical Model of White Pepper |
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| WEI Lai,CHU Zhong,ZONG Ying,ZHU Hongying,WU Guiping and LIU Hong.Microwave Drying Mathematical Model of White Pepper[J].Chinese Journal of Tropical Crops,2013,34(5):984-988. |
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| Authors: | WEI Lai CHU Zhong ZONG Ying ZHU Hongying WU Guiping and LIU Hong |
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| Institution: | 1 Spice and Beverage Research Institute, Chinese Academy of Tropical Agriculture Sciences
2 National Center of Important Tropical Crops Engineering and Technology Research
3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Mini;1 Spice and Beverage Research Institute, Chinese Academy of Tropical Agriculture Sciences
2 National Center of Important Tropical Crops Engineering and Technology Research
3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Mini;1 Spice and Beverage Research Institute, Chinese Academy of Tropical Agriculture Sciences
2 National Center of Important Tropical Crops Engineering and Technology Research
3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Mini;1 Spice and Beverage Research Institute, Chinese Academy of Tropical Agriculture Sciences
2 National Center of Important Tropical Crops Engineering and Technology Research
3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Mini;1 Spice and Beverage Research Institute, Chinese Academy of Tropical Agriculture Sciences
2 National Center of Important Tropical Crops Engineering and Technology Research
3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Mini;1 Spice and Beverage Research Institute, Chinese Academy of Tropical Agriculture Sciences
2 National Center of Important Tropical Crops Engineering and Technology Research
3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Mini |
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| Abstract: | |
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| Keywords: | White pepper Microwave drying Drying characteristics Mathematical model Page equation |
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