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投稿时间：2016-08-12
投稿时间：2016-08-12
中文摘要: 以新鲜肉苁蓉为原料，研究了 20、30、40 ℃条件下肉苁蓉的超声真空干燥特性。选取了 6 种经典薄层干燥模型 并进行非线性拟合。结果表明，肉苁蓉的超声真空干燥过程一直处于降速干燥阶段，无明显恒速干燥阶段。在 20 ℃~40 ℃ 内， 温度升高可提高肉苁蓉的超声真空干燥速率， 提高内部有效水分扩散系数， 水分有效扩散系数在 2.66×10-10 m2/s~
3.65×10-10 m2/s；Midilli et al.模型（R2>0.999）能较好地描述肉苁蓉超声真空干燥过程水分的变化规律，该模型为肉苁蓉超 声真空干燥工艺的优化提供了理论基础。
Abstract:The drying kinetics of Cistanche deserticola with ultrasonic-vacuum drying at different temperatures was investigated in this study. Results showed that the drying process mainly involved deceleration phase. The effective moisture diffusivity of Cistanche deserticola slices， among 2.66×10-10 m2/s-3.65×10-10 m2/s， increased with the increasing of drying temperature. Temperature increases could shorten the ultrasonic-vacuum period of Cistanche deserticola slices. Six commonly used thin-layer drying mathematical models were used to fit the ex－ perimental data and the Midilli et al. model was selected to describe the drying curves of Cistanche deserticola slices at 20 ℃-40 ℃（R2 >0.999）.
文章编号：201709003 中图分类号： 文献标志码：A
基金项目:国家自然科学基金项目（21506220）
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