Microwave drying control system based on dielectric property dynamic change

A control system, microwave drying technology, applied in the direction of drying solid materials, heating to dry solid materials, drying, etc., can solve the problems of lack of, no optimized drying system, uncontrollable drying quality, etc., to prevent insufficient drying or burnt Paste, retain the effect of shelf life
CN106839751AActive Publication Date: 2017-06-13JIANGNAN UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
JIANGNAN UNIV
Publication Date
2017-06-13

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Abstract

The invention relates to a microwave drying control system based on a dielectric property dynamic change. A dielectric property dynamic change value of a material is monitored by pre-inputting a mathematical model so as to improve the quality the fruits and vegetables and medicinal materials of different batches and varieties after microwave drying. The whole process is as follows: firstly inputting a mathematic relation model of a dielectric constant, a dielectric dissipation factor and water and temperature distribution of the material at a certain frequency before microwave drying, and establishing a mathematical model library of the dielectric constant and the dielectric dissipation factor changing with temperature and water; performing online monitoring on the dynamic change value of the dielectric property in the microwave drying process by means of online real-time monitoring of water and temperature; and controlling the microwave drying process to optimize the drying quality of the material by integrally analyzing influence of the dielectric property, water and temperature on the drying process, wherein negative effects such as charring in the drying process is avoided.
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Description

technical field

[0001] The invention relates to the technical field of drying fruits, vegetables and Chinese medicinal materials, in particular to a microwave drying control system based on dynamic changes in dielectric properties. Background technique

[0002] In recent years, there have been some researches on microwave drying of agricultural products in the world, and domestic related researches are also increasing year by year. Reiner Ihns et al. studied the drying process of two kinds of apricot fruits at different temperatures, compared the drying curves, chromaticity changes, nutritional components and energy consumption of constant-speed drying and reduced-speed drying, and concluded that the former had slightly lower energy consumption. In the latter, the chromaticity becomes worse with the increase of drying temperature [1] . Xu Mingliang and others compared the effects of different drying methods on the quality of dried sea asparagus, and found that the color an...

Claims

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