CAJ | 학술논문

研究3mm．5mm、10mm及渗透后含水率为70．87％、62．17％、51．49％的罗非鱼片分别在200W．400W,600W,lfg~s．O率下的干燥特性。当初始含水率较高时，增大微波功率，可以提高干燥速率，明显缩短干燥时间，但当含水率较低时，增大微波功率，干燥速率却降低。鱼片含水率越低，厚度对微波干燥的影响越小。此外，通过对实验数据进行拟合，得到渗透后微波干燥模型。
연구3mm．5mm、10mm급삼투후함수솔위70．87％、62．17％、51．49％적라비어편분별재200W．400W,600W,lfg~s．O솔하적간조특성。당초시함수솔교고시，증대미파공솔，가이제고간조속솔，명현축단간조시간，단당함수솔교저시，증대미파공솔，간조속솔각강저。어편함수솔월저，후도대미파간조적영향월소。차외，통과대실험수거진행의합，득도삼투후미파간조모형。
characteristics of drying different thickness （3mm. 5ram, 10mm） and Water content （70.87%, 62.17%. 51.49%） of Tilapia fillets are stud- ied by osmotic-microwave and the microwave Power are 200 W, 400 W, 600 W. Drying rate are increasing with the microwave power When the initial moisture content is high and the drying time was shorter more obviously. However, the drying rate is decreased when increasing the microwave power as the water content is low. The lower water content is, the effect of thickness on drying is lower. In addition, osmotic-microwave model is obtained by fitting experimental data.