Microwave Vacuum Drying Kinetics Of Potato Chips And Experimental Research Of The Equipment Energy Consumptions

In both domestic and abroad,microwave vacuum drying technology is widely study and focused on as a new type of drying technology.This kind of technology is to use the advantages of both microwave drying and vacuum drying.It can achieve high yield,good quality,low processing cost,short drying time,high efficiency,low drying temperature,which can effectively protect the heat-sensitive ingredients in food,etc.,and the microwave drying is widely used in food drying,medicine drying,agriculture products drying,biological products drying and other fields.Therefore,the theoretical and experimental research of microwave vacuum drying equipment will have important practical significance.This paper describes the research status at home and abroad of microwave vacuum drying and its mechanism and characteristics.The microwave vacuum drying experiment used potato chips as a raw material,by changing the microwave power,loading capacity and slice thickness three factors,to measured the drying curves and drying rate curves of microwave vacuum of potato chips.Analysis the effects of different factors on the drying time and drying rate.This study has researched the drying characteristics of potato chips,the dynamics model and optimized the technology under the condition of microwave vacuum drying.At the same time,this study has also carried on the comparative study between the microwave vacuum drying and microwave drying about the energy consumptions.It worked out the advantages and disadvantages of microwave vacuum drying in the field of food drying.The article also studied the dynamic model of microwave vacuum drying,based on the multiple thin layers of material drying dynamic models,for comparative analysis,and using the date analysis software to fit the experimental results.We can find that the microwave vacuum drying of potato chips is most suitable for which drying dynamics model.This model can accurately describe the moisture ratio changing with the drying time.Use loading capacity,microwave power,slice thickness as 3 factors,and dry to a moisture content of 20%.Use total energy consumption and unit energy consumption as objective function to make the three factors quadratic regression general rotation combination experiment,and establish the regression equation.Put the equation into the program,the dry total energy consumption and the minimum value will be found which the unit energy consumption level of factor value.Microwave vacuum drying equipment compared with the energy consumption of microwave drying equipment are discussed in this paper.Comparing both in the energy consumption per unit product and the energy consumption per unit water evaporation.Analyzed the advantages and disadvantages of the microwave drying in the field of food processing.The experimental research of this paper may for the next actual production to offer reference to improve the drying rate,shorten the drying time.Provides the theory of drying finish time which based on the judgment.