欢迎访问《中国农学通报》，
中国农学通报

中国农学通报 ›› 2010, Vol. 26 ›› Issue (22): 65-70.

所属专题： 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

茶叶真空微波干燥特性及动力学模型

林向阳 张丽晶 Roger Ruan 叶南慧 朱榕壁 吴佳   

  • 收稿日期:2010-04-22 修回日期:2010-08-27 出版日期:2010-11-20 发布日期:2010-11-20
  • 基金资助:

    福建省新世纪优秀人才支持计划;福建省青年科技人才创新项目

Study of Microwave Vacuum Drying Characteristic and Kinetics Model of Green Tea

  • Received:2010-04-22 Revised:2010-08-27 Online:2010-11-20 Published:2010-11-20

PDF (PC)

1058

摘要：

通过对茶叶微波真空干燥特性的研究，得到了茶叶干燥过程中微波功率、真空度对茶叶水分影响情况。根据茶叶水分变化规律，探讨了不同微波功率、真空度下时间和茶叶湿基含水率之间的关系，分析了并建立了茶叶干燥的3种干燥模型（单项扩散模型、Page模型和指数模型），试验结果表明，茶叶微波真空干燥的动力学模型满足Page方程，为绿茶加工生产提供理论依据和科学指导。

关键词: 玫瑰黄链霉菌, 玫瑰黄链霉菌, 接合转移, 遗传转化, pKC1139, pSET152

Abstract:

In this paper, effects of microwave power, vacuum on the moisture change of tea was got with the study of microwave vacuum drying characteristic. According to tea moisture, the relationship of the drying time and the wet basis moisture content are analyzed and studied under the different microwave power and vacuum. The three drying models (single diffusion model, page model and exponential model) are verified set up by the experimental data, the experimental data are fit equation found page model. The results showed that microwave vacuum drying of tea to meet the Page equation dynamic model, and it will provide the theoretical basis and scientific guidance for the green tea processing.