摘要
为了提高玫瑰干花品质,减少干燥时间。该研究通过试验性微波真空干燥设备对玫瑰花进行干燥,比较了不同真空度和微波功率对玫瑰干花品质的影响。研究结果表明,真空度越高,物料内水分蒸腾而干燥的速度越快,物料温升越低。随着微波功率增加,干燥时间大大缩短。综合考虑玫瑰干花干燥时间、温度、形态变化和颜色等指标,并与热风干燥相比,选择真空度0.10MPa,微波功率200W,干燥时间80min的微波真空干燥工艺为较适宜的干燥条件,研究结果为玫瑰花的干燥和工业化生产提供一定的理论依据。
The experiment on rose drying was conducted with microwave vacuum drying equipment to improve quality of dried rose and reduce the drying time. Effects of different microwave power and vacuum pressure on quality of dried rose were studied. The results showed that with vacuum pressure increasing, the drying rate of rose was increased by moisture transpiration, and temperature rising of rose was lower. Drying time was shortened greatly by increasing microwave power. Considering several indexes such as change of shape, color, drying time and temperature, and comparing with hot wind drying, the optimal drying parameters were gained that vacuum, microwave power, drying time were 0.10 MPa, 200 W and 80 rain, respectively. The results can provide a new try for dried rose and theoretic basis for industrialized production of rose.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2011年第4期389-392,共4页
Transactions of the Chinese Society of Agricultural Engineering
基金
教育部高等学校大学生实践创新训练计划(项目编号:091029515)
2010年江南大学机械工程学院院自主项目
关键词
干燥
微波
真空
玫瑰花
微波功率
干燥花
drying, microwave, vacuum, rose, microwave power, dried flower
