| 内容提要: |
For this study the chrysanthemum was dried using hot air at temperatures of 45, 75, and 105 °C (H1, H2, and
H3), as well as microwave (30, 60, and 90 s) combined with hot air at temperature of 75 °C (MH1, MH2, and
MH3). The highest effective diffusivities (16.23 × 10
−9
) and the lowest (5.37 × 10
−9
) belonged to MH3 and
H1, respectively. The activation energy for hot air drying was calculated to be 18.40 kJ mol
−1
. Eleven mathematical models werefitted into the experimental data. The Midilli model was the appropriate simulation for the
drying processing of H1, H3, and MH2. The Diffısion Approach and Two Term models were both the reasonable
models describing the drying behavior of MH1 and MH3. The shrinkage and rehydration capacity were raised
with increasing temperature and microwave time. The contents of total phenolics, totalflavonoids, and seven
monomeric compounds, as well as the results of Fourier transform infrared (FTIR) indicated that MH1 contained
the higher content of active principle, and little changes in entire conformation. Specific energy consumption for
hot air drying and combined drying was ranged from 92.0 to 135.1 kW h kg
−1
, and from 112.4 to
1289.6 kW h kg
−1
, respectively. |