Moisture Diffusivity Characteristics and Model Fitting of Jerusalem Artichoke(Helianthus tuberosus L.) during Microwave Vacuum Drying

• Published in: Shipin gongye ke-ji Vol. 43; no. 6; pp. 33 - 40
• Main Authors: Xinfeng CHENG, Ling PAN, Ning LI, Jiaqiang CHEN
• Format: Journal Article
• Language: Chinese
• Published: The editorial department of Science and Technology of Food Industry 01.03.2022
• Subjects: activation energy; dincer model; microwave vacuum drying; moisture diffusion coefficient; weibull distribution function
• ISSN: 1002-0306
• DOI: 10.13386/j.issn1002-0306.2021070048

To explore the law of moisture variation in Jerusalem artichoke during microwave vacuum drying process, the effects of microwave intensity on the drying characteristics of Jerusalem artichoke were investigated. The Weibull distribution function and Dincer model were used to fit the drying curves, and the heat and mass transfer mechanism during drying process were analyzed by using the model parameters, namely scale parameter (α), shape parameter (β), lag factor (G) and drying coefficient (S). The results showed that there were three stages of rising rate, constant rate and falling rate under all the microwave intensity levels, except for the intensity level of 1.28 W/g. The higher the microwave intensity, the larger the maximum drying rate, and the shorter the duration of rising rate stage. The shape parameter (β) ranged from 1.314 to 2.175, which indicated that the drying process of Jerusalem artichoke was not completely controlled by internal water diffusion. The lag factor (G) ranged from 1.043 to 1.188, a