热带作物学报2017，Vol.38Issue(8)：1534-1542,9.DOI:10.3969/j.issn.1000-2561.2017.08.025
番木瓜片的微波真空干燥特性与动力学模型
Microwave-vacuum Drying Characteristics and Kinetics Model of Papaya Slices
摘要
Abstract
The microwav e vacuum drying characteristics of papaya slices under different microwave parameters such as microwave power, relative pressure, slice thickness and loading capacity were studied and the mathematical model of microwave vacuum drying of papaya slices was established. The results showed that the microwave vacuum drying process of papaya slices could be characterized by three distinct drying rate stages:increasing rate stage, constant rate stage and falling rate stage. Most time during drying was for the constant rate stage. The whole process of papaya slices drying was affected by the microwave power, vacuum degree, thickness and loading capacity. The comparison of dry-basis moisture content and moisture ratio ( MR) of papaya slices between experimental and predicted date at the same condition was basically fitted, so the Page equation could be used to accurately describe the microwave vacuum drying process of papaya slices.关键词
番木瓜片/微波真空干燥/干燥特性/数学模型Key words
Papaya slices/microwave vacuum drying/drying characteristic/mathematical model分类
农业科技引用本文复制引用
陈健凯,王绍青,林河通,林毅雄,林育钊..番木瓜片的微波真空干燥特性与动力学模型[J].热带作物学报,2017,38(8):1534-1542,9.基金项目
福建农林大学高水平大学建设项目(No. 612014042). （No. 612014042）
