【摘要】 采用真空微波干燥设备对龙眼鲜果肉进行干燥,研究不同微波强度下龙眼果肉的干燥特性。通过选取8个常用的薄层干燥模型以及采用非线性回归法进行分析,建立了龙眼果肉真空微波干燥数学模型。结果表明:与通常热风干燥一样,龙眼果肉真空微波干燥过程可分为升速、恒速和降速3个阶段;各模型的相关系数(R2)、卡方值(!2)和均方根误差(RMSE)的比较结果显示,Page模型拟合效果最好;经验证,该模型能很好地预测龙眼果肉真空微波干燥过程水分的变化状态。更多还原

【Abstract】 An experimental study was performed to determine the drying characteristics of peeled longan under various microwave intensity by microwave vacuum dryer.Eight commonly used thin-layer drying models were adopted to fit the experimental data,non-linear regression analysis was also applied.The results indicated that the drying process of peeled longan involved three stages: acceleration phase,constant-rate phase and deceleration phase.The performance of different drying models was investigated by comparing the coefficient of determination(R2),chi-square(χ2) and root mean square error(RMSE).As a result,the Page model had higher accuracy in prediction than other models.The change of moisture contents during the drying procedure was well predicted by the model.更多还原