摘要
本文研究微波功率和装载量对蓝莓干燥特性的影响,进而分析蓝莓微波干燥过程的干基含水率、水分比和失水速率的变化趋势,得出蓝莓在微波干燥过程中的失水规律,通过绘制ln M_R与t关系曲线和ln(-ln M_R)与ln t关系曲线,确定蓝莓微波干燥动力学模型符合Page方程,其Page方程为:M_R=exp(-Kt^N),其中K=-0.384 5+1.281×10^(-3)×P-6.602×10^(-7)×P^2,N=1.818 3-1.141×10^(-3)×P+9.796×10^(-7)×P^2通过试验证实,该模型具有很强的可行性,可为蓝莓干燥加工提供一定的技术支持。
In this study,microwave power and loading capacity were used to explore their effect on the drying characteristics of blueberry.The changes of dry base moisture content,water ratio and water loss rate in the microwave drying process of blueberries were analyzed,and the law of water loss in the microwave drying process of blueberries was obtained.By drawing the relationship curve between ln MR and t,and the relationship curve between ln(-ln MR)and ln t,the dynamic model of blueberry microwave drying was determined to fit the Page equation,which was:MR=exp(-KtN),where K=-0.3845+1.281×10-3×P-6.602×10-7×P2,N=1.8183-1.141×10-3×P+9.796×10-7×P2.The model was proved to be feasible by the verification test and would provide some technical support for blueberry dry processing.
作者
程丽君
蔡敬民
胡勇
程民杰
李珂昕
王储炎
CHENG Li-jun;CAI Jing-min;HU Yong;CHENG Min-jie;LI Ke-xin;WANG Chu-yan(College of Biotechnology&Food Science and Environmental Engineering,Hefei University,Hefei 230601,China;Anqing Lanmei Agricultural Technology Co.,Ltd,Anqing 246113,China)
出处
《保鲜与加工》
CAS
北大核心
2020年第5期78-82,共5页
Storage and Process
基金
安徽省重点研究及开发计划项目(1804a07020120)
安徽省重大科技攻关项目(18030701145)
安徽省自然科学基金项目(1808085MC91)。
关键词
蓝莓
微波干燥
动力学模型
blueberry
microwave drying
dynamic model
