Position: Home > Articles > Research of Microwave-vacuum Drying Characteristics and Dynamics of Green Tea
Journal of Qingdao Agricultural University(Natural Science)
2014
(1)
69-72+82
绿茶微波真空干燥特性及动力学研究
作 者：
吕晓腾;连政国
单 位：
青岛农业大学机电工程学院
关键词：
绿茶干燥;微波真空;动力学;研究
摘 要：
采用微波真空干燥方式干燥绿茶,绘制了不同微波功率、真空度、装载量条件下的干燥曲线、干燥速率曲线,对干燥过程中绿茶干燥特性、数学模型进行了研究。研究表明:随着微波功率的增大,绿茶茶叶的干燥速率也在增大。真空度越高,干燥速率越大。装载量越少,干燥速率越大。干燥过程主要分为加速、降速两阶段,无明显恒速干燥阶段。量化各因素对干燥速率的影响,建立了page数学模型,为绿茶生产提供理论依据。
译 名：
Research of Microwave-vacuum Drying Characteristics and Dynamics of Green Tea
作 者：
L Xiaoteng;LIAN Zhengguo;College of Mechanical and Electrial Engineering,Qingdao Agricultural University;
关键词：
Drying Green tea;;Microwave-vacuum;;Dynamics;;Research
摘 要：
In this paper,the green tea was dried by microwave vacuum,and the drying characteristics and mathematical model in different microwave power,vacuum,loading conditions was draw.Studies show that:With the microwave power increasing,the water loss rate of green tea also increased.Increasing the vacuum,the water loss rate increased.When reducing the loading,the water loss rate increased.It could be divided into acceleration and deceleration two phases in drying process,and did not have significant constant drying phase.Quantifying various factors on the drying rate,and the mathematical model was established,it can provide a theoretical basis for the production of green tea.
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