糖姜间歇微波真空干燥特性及其动力学模型

为了探讨避免糖姜焦糊的微波真空干燥模式，该文以湿糖姜为原料，研究真空度、功率质量比及姜块的体积对糖姜间歇微波真空干燥速率及品质的影响，建立糖姜干燥动力学模型。结果表明：糖姜采用间歇式微波真空干燥技术，能避免焦糊和褐变的发生，适宜微波加热和间歇时间分别为30和90?s，功率质量比为10～?15?W/g，真空度为-80?kPa；糖姜微波真空干燥的动力学满足指数模型，该模型能很好预测微波真空干燥过程中糖姜含水率随干燥时间、比功率、真空度和姜块体积的变化关系，试验结果为实现糖姜的可控制工业化干燥提供技术依据。

Intermittent microwave vacuum drying characteristics and dynamics model of sugar ginger

The experiments of microwave vacuum drying of wet sugar were conducted to study drying mode avoid singing, the effects of vacuum degree, specific power , material size on dry rate and quality were analyzed, and a drying dynamic model was established. The results showed that it could prevent singing or browning of sugar ginger by using the intermittent microwave vacuum drying technology, the proper microwave heating and interval time were 30 and 90 s respectively, the specific power was 10 - 15 W/g, vacuum degree was -80 kPa; the dynamic model of microwave vacuum drying for sugar ginger agreed with index model, which could be used for describing the relationship among moisture content, drying time,acuum degree, specific power and material size. The experiment results provided the technical basis for controllable industrialization production of sugar ginger.