원문정보
초록
영어
In order to investigate the influence factors of Weibull distribution function and its application in drying, the drying process of grape slices in different microwave vacuum drying power (330, 460, 590W) and vacuum degree (-50, -70, -90kPa) was taken as the research object, and the Weibull distribution function was used to simulate and analyze its drying kinetic curves, the results showed that the Weibull distribution function was able to simulate microwave vacuum drying process of grape slice well: scaling parameterαwas related with microwave power and vacuum degree, and decreased with the rise of them; the influence of drying variable on the form parameterβwas relatively low. The estimated effective moisture diffusivity coefficient in the dry process was obtained by calculating, its value increased with the rise of microwave power and vacuum degree in the scope from 3.45078×10-7 to 6.74613×10-7m2/s; through Arrhenius equation, the activation energy of drying was calculated respectively 1.34701, 1.49099 and 1.57108 W/g under the vacuum degree of -50, -70 and -90kPa. This study has provided the technical basis for the application of Weibull distribution function in microwave vacuum drying technology of grape slices.
목차
1. Introduction
2. Materials and Methods
2.1. Instrument and Equipment
2.2. Materials
2.3. Drying Method of Grape
2.4. Calculation Method of Drying Parameters
2.5. Data Processing andModel Analysis
3. Results and Analysis
3.1. The Influence of Different Temperature on Drying Rate of Grapes under the Same Drying Method
3.2. The Influence of Drying Method on Grape Drying Rate
3.3. Use Weibull Distribution Function to Simulate the Drying Curve
3.4. Drying Activation Energy in Drying Process of Grape
4. Calculation of Moisture Effective Diffusion Coefficient of Grape
5. Calculation of Drying Activation Energy
6. Conclusion
References