Study on Intermittent High Temperature Heat Pump Drying Characteristics of Mango
Effects of different drying temperatures(50 、 55 、 60 ℃) and intermittent drying times(1、 2 、 4 h at55 ℃) on the drying characteristic of dried mango pre-submitted to vacuum osmotic dehydration were studied. The results showed that the higher the heat drying temperature, the lower the moisture ratio and the faster the drying rate; the longer the intermittent time the lower the moisture ratio and the faster the drying rate; the moisture ratio and the drying rate of intermittent drying declined, more quickly than that of continuous drying. Besides,compared with continuous drying, intermittent drying was significantly shortened the drying time. Midilli model fitted the drying curves well.