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投稿时间：2017-09-03
投稿时间：2017-09-03
中文摘要: 微波干燥苹果切片的过程中，在线实时测定样品质量和温度，并进一步检测干燥后样品的微观结构变化，分析其微波干燥过程中温度与质量的动态变化规律。结果表明：干燥至相对含水率为30%时仅物料中部断切面出现焦糊现象，干燥至相对含水率为15%时物料表面出现焦糊现象，而其断切面处焦糊现象加重；微波干燥过程中物料温度变化分为快速升温段、恒温段和慢速升温阶段，并且微波腔内温度整体上随功率增加而增加；功率一定时，物料脱水主要发生在失重率恒速升高段，0.60 kW下该阶段使不同厚度的物料（厚度分别为0.40 cm、0.80 cm和1.20 cm时）分别失水42.39%、48.29%和49.40%，0.80 kW下该阶段分别失水49.23%、52.95%和53.01%，1.00 kW下该阶段分别失水46.95%、64.72%和62.59%。
Abstract:The microwave-drying system with real-time weight and temperature measurement device was used to dry apple slice under different power，then variation of materials microstructure under different relative water content，and dynamic law of temperature and mass during drying were analyzed.Results show that：when relative water content was 30%，coke phenomenon occurs only in material central section，and when it was 15%，coke phenomenon appears on the surface，while more serious phenomenon was in the central section.The temperature variation of the material is divided into the rapid rise stage，the constant stage and the slow rise stage，and the temperature inside the microwave cavity increases as the power increases during microwave drying.Material dehydration occurs mainly in constant rise stage of weight loss rate when the power was certain，when the thickness is 0.40 cm，0.80 cm and 1.20 cm，respectively，corresponding water loss was 42.39%，48.29%and 49.40%under 0.60 kW，that was 49.23%，52.95%and 53.01%under 0.80 kW，and that is 46.95%，64.72%and 62.59%under 1.00 kW.
文章编号：201721003 中图分类号： 文献标志码：
基金项目:武清区科技发展项目“蔬菜预冷和贮藏保鲜设施改良与先进技术集成示范工程”（WQKJ201633）
| 作者 | 单位 |
| 王美霞1，刘斌1，王超1，吴子健2 | 1.天津商业大学机械工程学院，天津市制冷技术重点实验室，天津300134；2.天津商业大学生物技术与食品科学学院，天津市食品生物技术重点实验室，天津300134 |
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