微波在绿色食品干燥中的工艺及设备研究

【作者】 胡浩；

【导师】 彭增华；

【作者基本信息】 昆明理工大学 ， 材料加工工程， 2006， 硕士

【摘要】 本文是在对云南省绿色食品(黄姜、普洱茶等)的微波干燥工艺试验研究工作的基础上撰写的。对微波干燥绿色食品的特性进行了论述,特别在黄姜、普洱茶的干燥方面提出了新的干燥方法和工艺。 首先,本文从微波干燥食品的失水过程、微波干燥食品的传热理论等出发,建立了适合于微波干燥片状物料的干燥动力学模型,总结出了绿色食品干燥过程的三个阶段:预热干燥阶段,恒速干燥阶段,减速干燥阶段。这对于以后的微波能干燥绿色食品的工艺研究及设备试制提供了很有价值的参考依据。其次,本文通过列举少量有代表性的微波干燥黄姜的试验,利用试验绘制出的干燥曲线、失水曲线及温度曲线结合干燥动力学模型得出的结论及微波干燥绿色食品的特性对其分析,进而优化工艺。最后通过对微波、光波干燥特性的分析,提出了微波一光波组合干燥这种具有研究价值的干燥方法。第三,本文针对微波—光波干燥黄姜及土豆的特性研究,总结失水特性,分析影响微波—光波组合干燥效果的原因,完成了黄姜在单台试验微波炉中较佳干燥工艺的确定。第四,本文对普洱饼茶分别进行了单台微波干燥试验、单饼的生产线干燥试验、四饼的生产线干燥试验、多饼的生产线连续干燥试验、微波生产线干燥普洱茶的生产试验等多组试验,得出了干燥普洱茶的最佳工艺路线。第五,本文通过用多点分散式小功率磁控管微波干燥生产线对普洱茶进行连续干燥生产,最终验证了用微波能代替传统的干燥方法对普洱茶进行干燥的可行性和创新性。更多还原

【Abstract】 This paper based on study the microwave drying craft of the green food (ginger Pu’er tea) in Yunnan province. Made comprehensive exposition for the microwave drying the green food, Particularly presented the new dry method for the ginger and Pu’er tea, and finished the good craft of the ginger and Pu’er tea.Firstly, this paper based on the dehydration process of food and the heat transfer theory of microwave drying. Builded a dry dynamics model which is suitable for the microwave drying slices food, and found the three stages of pollution-free food: a pre-heating period, a constant heating period, and a quick-down heating period. This is the valuable reference materials for research the craft and equipment. Secondly this paper exampled some representative test of microwave dried ginger, and analysed this test useing the temperature variations curves 、 drying characteristic curves、 dry dynamics model’s conclusion and the microwave dry character of food. Finally through analysed microwave dry character and light-waves dry character presenting the microwave and light-wave drying method. Thirdly this paper analysed the character of ginger and potato which dried with microwave and light-wave drying method. Conclused the dehydration characteristic and found the results of impact of drying effect. Finished the good craft of dried yellow ginger in one microwave oven. Fourth this paper also made the one microwave oven test for Pu’er tea and used the dry production line of microwave to dry the Pu’er tea. Through those test we found the the best craft of drying Pu’er tea. Fifth this paper confirmed the innovative and feasibility of used microwave and dispersing magnetron of the low power microwave dry production line.Because the particularity and complexity, there must be some problems in thethesis. This require researchers constantly and profoundly study. Hope that the theory and working results could play some role in promoting the entire course of the study. At last we make some advocate for further works.更多还原