食品工业科技2017，Vol.38Issue(22)：11-16,21,7.DOI:10.13386/j.issn1002-0306.2017.22.003
白果微波干燥特性及干燥动力学模型研究
Study on the microwave drying characteristics and drying kinetics model of Ginkgo biloba
毛志幸 1孙辉 2陈宗道3
作者信息
- 1. 重庆市农业机械鉴定站,重庆402160
- 2. 武夷学院茶与食品学院,福建武夷山354300
- 3. 西南大学食品学院,重庆400715
- 折叠
摘要
Abstract
Using the microwave drying technology,this paper took moisture content,misture loss rate and sensory score as evalution indexs standard,and made a single factor experiment to define the suitable microwave power and material load witch to affect the drying properties of ginkgo fruit.Resuh showed that the ratio of microwave pow er to material load(microwave power density),higher microwave power density carried out to shorter drying time.Microwave power density of ＞ 10 W·g-1 or ＜6 W · g-1,the microwave drying subsection process of ginkgo fruit was contained two stages:speed-up and speed-down,while microwave power density in the 4.71 ～9.19 W·g-1,the microwave drying subsection process of ginkgo fruit was contained three stages:speed-up,constant-speed and speed-down.Material load 60.0 g,microwave power 385 W (microwave power density 6.42 W·g-1),the best sensory quality score of dried products was 7.A kinetic model of moisture content and action time of microwave drying of ginkgo was established by Matlab based on experimental data and test of fit was carried out for the model.Results showed that model of page could accurately describe the microwave drying process of ginkgo fruit,coefficients of models were above 0.999 and the moisture content and drying rate at each period could be described by the equation obtained.关键词
白果/微波功率密度/干燥特性/动力学模型Key words
ginkgo fruit/microwave power density/drying properties/kinetics model分类
轻工纺织引用本文复制引用
毛志幸,孙辉,陈宗道..白果微波干燥特性及干燥动力学模型研究[J].食品工业科技,2017,38(22):11-16,21,7.
