【作者】 常学东； 董振军； 朱京涛； 刘秀凤； 蔡金星； 贾文沦； 李春华；

【Author】 Chang Xuedong~1 Dong Zhenjun~2 Zhu Jingtao~3 Liu Xiufeng~1 Cai Jinxing~1 Jia Wenlun~1 Li Chunhua~ (1 Department of Food Engineering,Hebei Normal University of Science and Technology,Changli 066600 2 Hebei Light Industry and Technology.lnsitite,Shijiazhuang,050051. 3 Department of Horticulture,Hebei Normal University of Science and Technology,Changli 066600.)

【机构】 河北科技师范学院食品工程系； 河北省轻工业科学研究院； 河北科技师范学院园艺系；

【摘要】 研究了不同干燥条件下板栗的失水规律。结果表明:板栗烘干、真空干燥、微波干燥的失水特性主要表现为降速干燥过程,干燥过程属于内部扩散控制。烘干和微波干燥动力学模型为: MR=e^-K_dτn;真空干燥为:MR=ae^-K_dτ。不同切片厚度具有相同的变化趋势,但对干燥速率的大小影响程度却存在差异。更多还原

【Abstract】 The regularity of losing water of different drying methods in Chinese chestnut was studied.The result showed that the dehydration character in Chinese chestnut was mainly the descend rate of drying in process of fired drying,vacuum drying and microwave drying.The process of drying was the control of the diffusion of inside.The drying dynamics models of fired drying and microwave drying were MR=e^-K_dτn.The drying dynamics model of vacuum drying was MR=ae^-K_dτ The different thichness of sections have the same trend by different methods,but they have different effects in rate of drying.更多还原