摘要
采用微波真空干燥方式干燥绿茶,绘制了不同微波功率、真空度、装载量条件下的干燥曲线、干燥速率曲线,对干燥过程中绿茶干燥特性、数学模型进行了研究。研究表明:随着微波功率的增大,绿茶茶叶的干燥速率也在增大。真空度越高,干燥速率越大。装载量越少,干燥速率越大。干燥过程主要分为加速、降速两阶段,无明显恒速干燥阶段。量化各因素对干燥速率的影响,建立了page数学模型,为绿茶生产提供理论依据。
In this paper ,the green tea was dried by microwave vacuum ,and the drying characteristics and mathematical model in different microwave power ,vacuum ,loading conditions was draw .Studies show that ：With the microwave power increasing ,the water loss rate of green tea also increased .Increasing the vacuum ,the water loss rate increased .When reducing the loading ,the water loss rate increased .It could be divided into acceleration and deceleration two phases in drying process ,and did not have significant con-stant drying phase .Quantifying various factors on the drying rate ,and the mathematical model was estab-lished ,it can provide a theoretical basis for the production of green tea .
出处
《青岛农业大学学报（自然科学版）》
2014年第1期65-68,78,共5页
Journal of Qingdao Agricultural University(Natural Science)
关键词
绿茶干燥
微波真空
动力学
研究
Drying Green tea
Microwave-vacuum
Dynamics
Research
