油菜籽微波预处理的干燥动力学及模型研究Drying kinetics and model of rapeseed by microwave pretreatment

Abstract

为了探明油菜籽微波预处理过程中的水分变化情况，建立油菜籽微波预处理干燥模型，对油菜籽在料层厚度12 mm、不同微波功率（1.0、1.5、2.0 kW）以及微波功率1.5 kW、不同料层厚度（6、12、18 mm）下预处理后的含水率、水分比和失水速率的变化情况进行了研究，并以常用的3种干燥模型指数模型、单项扩散模型和Page模型进行了数据拟合。结果表明:微波功率越高、料层越薄，油菜籽水分流失越快，微波预处理时间越短；微波预处理过程中油菜籽水分变化情况与Page模型拟合度最好。 In order to clarify the moisture changes during rapeseed microwave pretreatment process and establish rapeseed microwave pretreatment drying model, the changes in moisture content, moisture ratio and water loss rate of rapeseed after microwave pretreatment were investigated at a layer thickness of 12 mm and different microwave powers (1.0,1.5,2.0 kW), and at a microwave power of 1.5 kW and different layer thicknesses (6,12,18 mm), and data fitting was carried out with the common drying models of exponential model, single diffusion model and Page model. The results showed that the higher the microwave power and the thinner the material layer, the faster the moisture loss of rapseed and the shorter the pretreatment time. The changes in moisture of rapeseed during the microwave pretreatment process fitted best with the Page model.

Keywords

• 油菜籽；微波预处理；水分变化；干燥动力学模型
• rapeseed; microwave pretreatment; moisture change; drying kinetics model