FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (1): 87-91.doi: 10.7506/spkx1002-6630-201201017

• Basic Research • Previous Articles     Next Articles

Intermittent Microwave Drying Properties and Kinetic Model of Lees

ZHANG Li-hua,ZHANG Wen,LU Zhen-zhen,XU Zhong-ming   

  1. 1. College of Mechanical Engineering, Chongqing University, Chongqing 610044, China;
    2. College of Information and Engineering Technology, Sichuan Agricultural University,Ya’an 625014, China;
    3. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
  • Received:2011-02-25 Revised:2011-12-28 Online:2012-01-15 Published:2012-01-12
  • Contact: ZHANG Li-hua E-mail:zhanglihua69@126.com

Abstract:

A self-made online testing device for microwave drying was used to dry lees for exploring its batch drying properties. The effects of microwave power, lees layer thickness and intermittent time on moisture content, drying rate and temperature were investigated. The dehydrating law of lees was achieved during intermittent microwave drying. A kinetic model for intermittent microwave drying was established based on experimental data as follows: ln (-lnMR)= -3.9977+0.0038P-0.6427H- 0.4118R +(1.7216 + 0.0001P +0.0200H-0.0403R) lnt. The kinetic model could accurately describe drying process of lees and predict water content and drying rate.

Key words: lees, microwave drying, dehydration characteristics, kinetic model

CLC Number: