食品工业科技2017，Vol.38Issue(20)：35-43,9.DOI:10.13386/j.issn1002-0306.2017.20.008
微波泡沫干燥条件对树莓果浆干燥特性影响
Influence of microwave assisted foam mat drying conditions on drying characteristics of raspberry puree
摘要
Abstract
To study the heat and mass transfer characteristics of microwave assisted foam mat drying (MFD) berry puree,raspberries were used as raw material and the two orthogonal rotation center combination design was used in this study.The effects of drying conditions on the temperature,moisture content and dielectric properties were analyzed based on the law of heat and mass transfer in MFD.In the initial stage of MFD,the dissipation of microwave energy related to the dielectric constant,dielectric loss factor increased inside berry puree.Till the drying temperature of 70 ℃,the moisture content of berry puree had no obvious change.In the middle stage of MFD,the dielectric constant and dielectric loss factor of berry puree tended increasing trend followed by a decreased.There was no significant change of temperature and the moisture content changed from 90％ to 40％.In the later stage of MFD,the dielectric constant,the dielectric loss factor and the microwave energy absorbed by material decreased,and the moisture content of berry puree slowly decreased till 15％,but the temperature of berry puree tended to increasing trend.High efficiency of drying treatment could be achieved for the berry puree with high viscosity in the conditions of MFD.关键词
微波泡沫干燥/树莓果浆/介电特性/传热/传质Key words
microwave assisted foam-mat drying/raspberry puree/dielectric properties/heat transfer/mass transfer分类
轻工纺织引用本文复制引用
王文君,宋月,陈锴迪,朱广浩,郑先哲..微波泡沫干燥条件对树莓果浆干燥特性影响[J].食品工业科技,2017,38(20):35-43,9.基金项目
国家自然科学基金项目(31571848). （31571848）
