福建农林大学学报（自然科学版）2012，Vol.41Issue(4)：534-539,6.
青葱微波真空干燥特性及动力学模型
Microwave vacuum drying characteristics and kinetics model of scallion
摘要
Abstract
Microwave-vacuum drying (MVD) was used to dry scallion. The effects of microwave power, loadage, vacuum degree and thickness on the dehydration rate of scallion were studied. The suitable kinetics model which could be used to describe the relationship between moisture ration and drying time was established. The results showed the MVD process of scallion was divided into three stages such as speed-up, constant-speed and speed-down phase. The dehydration rate was quicker when the microwave power and vacuum degree were higher and the loadage was lower. The drying time was the shortest when the thickness of scallion was SO mm. The drying process of scallion could be accurately described by Page model. The moisture contents and dehydrating rate during drying procedure also could be exactly estimated by the model.关键词
青葱/微波真空/干燥特性/动力学模型Key words
scallion/ microwave vacuum/ drying characteristic/ kinetics model分类
轻工纺织引用本文复制引用
李淑婷,张帆,郭泽镔,刘骏,郑宝东..青葱微波真空干燥特性及动力学模型[J].福建农林大学学报（自然科学版）,2012,41(4):534-539,6.基金项目
"十一五"国家科技支撑计划资助项目(2007BAD07B05) （2007BAD07B05）
福建省产业技术开发专项资助项目(闽财指[2009]1102号). （闽财指[2009]1102号）
