以猕猴桃片为原料,采用热风法对猕猴桃进行薄层干燥试验。通过对不同热风温度的探讨获得了猕猴桃片在热风干燥条件下温度和水分变化的基本规律。结果表明:猕猴桃片热风干燥失水速率前期比后期要快,干燥过程中没有恒速干燥阶段,只存在降速干燥;热风干燥下(温度100℃时)猕猴桃的有效水分扩散系数和干燥活化能分别是10.421×10-8m2/s和26.60 k J/mol;同时建立的猕猴桃片薄层干燥数学模型方程为MR=exp[-(0.097 62-0.002 888 t+0.000 021 23 t2)t(0.201 8-0.054 8 t-0.000 298 9 t2)],模型符合Page方程MR=exp(-ktn),且模型预测值和试验值具有很好的拟合度。

With kiwi fruit as raw material,a thin layer drying test was done through hot air drying method. The basic law of temperature and moisture changes in hot dry conditions was obtained through the study of different air temperature on kiwi slices. The results showed that water loss rate in the beginning were faster than the latter. The drying rate was fallen down but not constant. The effective activation energy and diffusion coefficient( temperature at100 ℃) were 10. 421 × 10- 8m / s2 and 26. 60 k J / mol. A thin layer mathematical model( MR = exp(-( 0. 09762-0. 002888 t + 0. 00002123t2) t( 0. 2018- 0. 0548t- 0. 0002989t2))) of kiwi slices was established and the model equation was in accordance with Page MR = exp(- ktn). The predicted values have a good fit of the experimental values in thin layer mathematical model. The result will provide experimental reference for kiwi production and processing.