Abstract: in order to explore the coupling characteristics of microwave hot air for yam, the effects of different slice thickness, hot air temperature, hot air rate and microwave power density on the drying characteristics and effective diffusion coefficient of yam were studied by microwave drying equipment, and the drying kinetics model was established.
The results showed that the microwave drying process of yam could be divided into two stages: acceleration and deceleration according to the change of dry base moisture content. The effective diffusivity of yam was 0.879 1 x 10-6 to 8.245 8 x 10-6 m2/s, which was proportional to the slice thickness, hot air temperature and microwave power density, and decreased first and then increased with the increase of hot air rate. Compared with hot air rate and t value, the effective diffusivity of yam was 0.879 1 x 10-6 to 8.245 x 10-6 m2/s. Temperature, wafer thickness and microwave power density have effective diffusion coefficients for water. The effect is more obvious.
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