花生果微波-热风耦合干燥特性及能耗分析

为提高花生果干燥后的品质，采用脉冲间歇式-低强度微波、高强度微波以及高&低强度微波分别与热风 进行耦合干燥，研究不同干燥工艺下花生果的干燥特性、品质特性及干燥能耗情况。结果表明：采用脉冲间歇式- 高&低强度微波热风耦合的干燥工艺最佳，其中微波强度 0.95 W/g照射时间 16.7 min，微波强度 0.48 W/g照射时间 11.7 min，干燥总耗时198.3 min，可将花生果含水率从50.0%降至15.5%，并且其总能耗比低强度微波和高强度微波 分别降低了37.1%、8.6%，干燥后花生果的品质较佳。因此，脉冲间歇式-高&低强度微波热风耦合干燥工艺的研究 对花生果的减损具有重要意义。

Characteristics and energy consumption of microwave coupled with hot air drying process of peanut pods

In order to improve the quality of dried peanut pods,we had coupled hot air with pulse intermittent low-intensity microwave,high-intensity microwave,and high&low intensity microwave respectively in the drying process.Drying characteristics,peanut pods quality and drying energy consumption of different drying processes were analyzed.The result showed that the best process was to combine hot air with pulse intermittent and high&low intensity microwave.With an irradiation of 0.95 W/g microwave for 16.7 min and 0.48 W/g microwave for 11.7 min,the moisture content of peanut pods was reduced from 50.0%to 15.5%in 198.3 min,and the total energy con sumption of the process was respectively 37.1%and 8.6%lower,the quality of dried peanut pods was better.There fore,analysis of the drying process which couples hot air with pulse intermittent and high&low intensity microwave is of vital importance to wastage reduction of peanut pods.