为实现枸杞单次大批量干燥的增质提效，设计制造了满足1125kg枸杞鲜果的空气源热泵常温真空干燥系统。在空载能力测试的基础上，采用侧抽、端抽等不同方式开展制干效能研究，进行了枸杞干燥工艺试验验证。试验结果表明：设备的真空能力及供热能力满足设计要求，干燥过程中干燥箱内压强呈指数衰减，干燥过程中枸杞的失水速率随干燥时间逐渐降低。侧抽的真空方式具有较好的抽湿效果，可以在50分钟内将箱内湿度降至45%RH以下并维持整个干燥进程的低湿环境，相应具有更短的干燥时间（18.6h）和单位能耗除湿量（0.53(kg*h/Kw)）。较低的物料干燥温度可以减小枸杞气泡果的形成，提高优质干果的成品比例。研究结果为4吨级枸杞常温真空干燥系统开发奠定了基础，对果蔬类、中草药等常温真空干燥系统的开发以及枸杞真空干燥成果的品质优化具有参考价值。

In order to improve the quality and efficiency of single mass drying of Wolfberry, an air source heat pump vacuum drying system was designed and manufactured to meet 1125kg Wolfberry fresh fruit. On the basis of no-load capacity test, the drying efficiency of Wolfberry was studied by side pumping, end pumping and so on. The experimental results showed that the vacuum capacity and heating capacity of the equipment met the design requirements. During the drying process, the pressure in the drying oven decreased exponentially, and the water loss rate of Wolfberry decreased gradually with the drying time. The side-pumping vacuum mode had a good dehumidification effect, which can reduce the humidity in the box to below 45%RH within 50 minutes and maintain a low humidity environment throughout the drying process. Correspondingly, it had shorter drying time (18.6h) and dehumidification per unit energy consumption (0.53(kg*h/Kw)). Lower drying temperature can reduce the formation of Wolfberry bubble wolfberry and improve the proportion of high-quality dried fruit. The results of this study laid a foundation for the development of 4-ton vacuum drying system of Wolfberry at room temperature, and had reference value for the development of vacuum drying system of fruits, vegetables, Chinese herbs and the quality optimization of vacuum drying of Wolfberry.

国家自然科学基金资助项目(51875452).