胡萝卜微波干燥的能量消耗及脱水参数

M. Petković, N. Miletić, V. Kurćubić, A. Lukyanov, I. Đurović, V. Filipović, Vladimir Mladenović
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引用次数: 1

摘要

微波脱水参数(厚度、质量负荷、微波功率水平)对胡萝卜片干燥过程的影响有统计学意义(P < 0.05)。在不同质量负荷(1.00、0.63和0.38 kg m-2)的微波功率水平(80、240 W)下,将胡萝卜片(厚度为3、6和9 mm)脱水成单层。胡萝卜片微波脱水的最佳微波模型为:微波功率为240 W,质量负荷为0.38 kg m-2,厚度为3 mm,脱水时间最短(15±1分钟),能耗最低(0.099±0.002 kWh)。在厚度为3 mm、质量负荷为1.00 kg m-2、脱水温度为80 W (8.2519 × 10-8±8.8815 × 10-10 m 2 s-1)的模型中,观察到最小传质阻力(有效水分扩散率)。各模型的平均活化能为8.972±0.009 W g-1。因此,微波脱水法的应用可以被认为是胡萝卜片脱水的一种合适的替代方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Energy consumption and dehydration parameters of microwave drying of carrot
The parameters of microwave dehydration (thickness, mass load, and microwave power level) of carrot slices had a statistically significant (P < 0.05) effect on the drying process. Carrot slices (thicknesses of 3, 6, and 9 mm) were dehydrated as monolayers at microwave power levels (80, 240 W) at different mass loads (1.00, 0.63, and 0.38 kg m-2). The optimal microwave model for the carrot slice microwave dehydration was the model with the microwave power level of 240 W, mass load of 0.38 kg m-2 , and 3 mm thickness, with the shortest dehydration time (15 ± 1 minute) and the lowest energy consumption (0.099 ± 0.002 kWh). The minimum resistance to mass transfer (effective moisture diffusivity) was observed in the models with the thickness of 3 mm, a 1.00 kg m-2 mass load, dehydrated at 80 W (8.2519 × 10-8 ± 8.8815 × 10-10 m 2 s-1). The average activation energy for the analyzed models was 8.972 ± 0.009 W g-1. Therefore, the application of the microwave dehydration method can be considered a proper alternative for the dehydration of carrot slices.
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