低糖枇杷果脯的微波干燥动力学研究

Microwave Drying Kinetics of Low-sugar Loquat Candy

摘要:

研究了不同微波功率密度对低糖枇杷果脯干燥特性的影响，并进行数学模型分析，结果表明：低糖枇杷果脯的微波干燥模型可用Page方程MR=exp(-ktn)来描述，方程中的k和n受微波功率密度P的影响。经回归拟合得出的方程 显著，式中，a=-5.8931，b=0.6776，c=-0.0267，d=1.3565，e=-0.0498，f=0.0144，该模型的R2值为0.9455，说明其拟合度好，可用来对功率密度为1~5W/g之间微波干燥过程中低糖枇杷果脯含水量的变化进行预测。

Abstract:

The microwave drying model of low-sugar loquat candy could be described using Page equation, MR=exp(-ktn), where k and n were related to the microwave power density P. After regression fitting, the equation of (a=-5.8931, b=0.6776, c=-0.0267, d=1.3565, e=-0.0498, f=0.0144) was significant. The R2 of 0.9455 indicated a good degree of fitting and that the equation could be used to predict water content changes of low-sugar loquat candy when microwave power density was among 1~5 W/g.