胡萝卜微波间歇干燥特性及其动力学研究

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中图分类号：TS255.3 文献标志码：A 文章编号：1674-0270（2025）34-0099-06

Abstract： To investigate theeffects of diferent processparameters on the microwave intermitentdrying characteristics of carrots establish kinetic models，single-factor experiments areconducted by using carots astheraw material.By analysing changes in moistureratiodryingrate，employing Page，Newton，Logarithmic， HendersonPabis models forfiting evaluation.Results indicate thatthe microwave intermittentdrying process ofcarrots exhibits three distinct phases： acceleration，constant rate， deceleration.Increasing microwave power heating time，or reducing batch duration slice thicknes，all accelerate the drying process.The Page modeldemonstrates the highest fitting accuracy （R2>0.995） exhibits excellent predictive capability for moisture content changes，providing a theoretical basis for optimising controlling the microwave intermittent drying process of carrots.

Key Words： carrots; microwave intermittent drying; drying characteristics; kinetic model质化加工中的应用提供可靠的理论依据与模型支撑。（剩余3663字）