包装与食品机械2025，Vol.43Issue(6)：30-36,7.DOI:10.3969/j.issn.1005-1295.2025.06.004
甘草真空脉宽脉幅调制干燥特性研究
Drying characteristics of licorice using vacuum pulse width and amplitude modulation
摘要
Abstract
To address issues in conventional vacuum drying,where materials remain in a low-pressure environment for extended periods leading to obstructed mass transfer channels and reduced moisture migration rates,a novel vacuum pulse width and amplitude modulation drying technology was proposed.Experimental methods were employed to investigate the effects of different drying conditions on the drying characteristics of rhizome-based licorice.Results showed that compared to vacuum drying,the optimized effect of vacuum pulse width and amplitude modulation drying was mainly manifested in the later drying stage.Under conditions of 60℃and 10 kPa for 60 minutes,followed by 20 minutes of drying with a pulse width-to-amplitude ratio of 6∶2,the drying rate could be increased by 23.33%.This study provides theoretical support for optimizing drying process parameters of licorice and other rhizome-based Chinese herbal medicines.关键词
甘草/真空脉宽脉幅调制干燥/干燥特性/有效扩散系数/活化能Key words
licorice/vacuum pulse width and amplitude modulation drying/drying characteristics/effective diffusion coefficient/activation energy分类
轻工纺织引用本文复制引用
李晓琼,张振涛,徐鹏,丁闯闯,马旭东,杜彦君..甘草真空脉宽脉幅调制干燥特性研究[J].包装与食品机械,2025,43(6):30-36,7.基金项目
河北省科技重大专项(24292501Z) （24292501Z）
