円柱状ジャガイモのマイクロ波加熱乾燥における温度変化と乾燥速度に関する研究

食品をマイクロ波乾燥する装置の設計を進めていくためには、簡単な乾燥モデルに基ずいた乾燥速度式を設定していくことが必要となる。前報(久保田ら, 1990, 呂ら, 1990-1, 1990-2, 久保田ら, 1992)において、各種形状のジャガイモなどを例として、常圧、減圧下で簡単な乾燥モデルを使った簡便な乾燥速度式の設定に関する研究を行ってきた。本研究では、円板状ジャガイモを例として、マイクロ波加熱乾燥における温度変化を測定し、これまでの乾燥モデルの設定における仮定の妥当性を確かめ、簡便な乾燥速度式の設定に関する考察を行った。
In order to design various microwave heated drying apparatuses, we must take drying-rate equations which are based on simple drying models. In previous papers (KUBOTA et al., 1990, Lu et al., 1990-1, 1990-2, KUBOTA et al., 1992), we have studied the simple drying models and the simple drying-rate equations by using the some shapes of potato and so on for air flow type, no flow type and vacuum type drying. However, we could not measure the sample temperature for microwave heated drying by using the previous method which used for microwave heated cooking, because the steam transfer through the intervale of disucous samples was difficult. In this paper, we studied the measureing method of the sample temperature for microwave heated drying, and studied the relations among the temperature and the drying-rate on microwave heated drying of discus potato.