Application and Modeling Microwave Drying of Chinese Wolfberry Based on Weibull Distribution
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Abstract:
In order to explore the factors of the parameters in the Weibull distribution function and its application in Chinese wolfberry microwave hot air drying, he drying processes of Chinese wolfberry in different pulse ratios (pulse ratio of 1.5:2 min/1 min; pulse ratio of 1.67: 3min/2 min; pulse ratio of 2: 1 min/1 min), microwave power (185, 200, 215 W) and moisture content of Chinese wolfberry (30%, 40%, 50%) were selected as the study objects The drying kinetics curves were simulated based on the Weibull distribution function, and the effective diffusion coefficient and dry activation energy during the microwave drying of wolfberry were analyzed by the established Weibull model. The results showed that the Weibull distribution function could simulate the microwave drying process of wolfberry well. The scale parameter alpha was related to microwave pulse ratio, microwave power and moisture content, and it decreased with the increase of microwave power, while increased with the increase of microwave pulse ratio and moisture content. The initial water content, pulse ratio and microwave power had less influence on shaping parameter beta. According to the water content analysis of Weibull, the water effective diffusion coefficient of Chinese wolfberry was 1.7×10-5~3.2×10-5 m2/h and the dry activation energy of Chinese wolfberry was 54.78 k J/mol.
