Characteristics of osmotic-vacuum microwave drying of tilapia fillets and its drying kinetics
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摘要: 为了解渗透后罗非鱼片在真空微波干燥过程中的干燥特性,以干基含水率和干燥速率为指标,研究了不同微波间歇比（R）、功率密度和真空度条件对鱼片干燥特性的影响,并建立渗透-真空微波干燥动力学模型。结果表明,微波间歇比、功率密度和真空度对罗非鱼片干燥特性均有较大影响,随着功率密度和真空度的升高,干燥速率增加,在一定范围内（R小于3）,适当提高间歇比可加快干燥过程。不同条件下的干燥过程均分为升速和降速两个阶段,但升速期很短,主要以降速为主。根据数据建立动力学模型,发现Midilli方程拟合效果良好（R2=0.9873）,适合于描述罗非鱼片渗透-真空微波干燥过程。该研究结果为罗非鱼的加工与生产提供新依据和新思路。Abstract: In order to obtain the characteristics of tilapia fillets under osmosis dehydration vacuum-microwave drying conditions, the moisture content and drying rate of fish fillet were carried out during drying process.The effect of different microwave gap ratio, power density and vacuum degree on drying characteristic of fish fillet were determined and the drying kinetics model of osmosis dehydration vacuum-microwave drying was set up.The results showed that the microwave gap ratio, power density and vacuum degree had greater influences on dry characteristics of tilapia fillets. The drying rate was increased with increasing of power density and vacuum degree, and improved the microwave gap ratio appropriately was conductive to speed up the drying process. In addition, the whole drying process was divided into two stages with different conditions, including the accelerated drying and falling rate drying. The time of accelerated drying was short and the main process was falling rate drying. The drying kinetics met Midilli model and it was suitable for describing osmosis dehydration vacuum-microwave drying process of tilapia fillet ( R2= 0.9873) . The results provide a new theory and technical guidance for tilapia processing and production.
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Keywords:
- tilapia fillets /
- osmotic-vacuum microwave drying /
- drying characteristics /
- kinetics
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