中文摘要：

为了研究苹果片的热风干燥特性，考察了切片厚度、热风温度和装样量对苹果片热风干燥过程的影响，比较了6种数学模型在苹果片热风干燥中的适用性．结果表明：切片厚度、热风温度和装样量均对苹果片的热风干燥过程影响较大，苹果片切片厚度越小，热风温度越高，热风干燥速率越大，装样量对干燥速率的影响呈现先增大后减小的趋势；苹果片的热风干燥过程可分为升速干燥阶段及降速干燥阶段，没有恒速阶段；Midilli-Kucuk模型对实验数据的拟合度最高，优于Page模型和ModifiedPage模型；热风温度从50℃增加到70℃，其有效水分扩散系数由1．10×10^（-9）m2／s增加到1．83×10^-9m2／s，苹果片的干燥活化能为13．58kJ／mol．

英文摘要：

In this paper, in order to research into hot air drying characteristics of apple slices, we tested influences of their thickness, sample amounts and hot-air temperature on the process of drying and compared applicability of six mathematical models in the process. Results are as follows： thickness, hot-air temperature and sample amounts all played an important role in the process; both the thinner slices and the higher temperature could inprove the drying rate; influences of sample amounts on the process were initially strong and then weak; the process was aparted to phrases of drying at rising and descending speed except constant speed; Midilli-Kucuk model fitted experimental data better than Page model and Modified Page model; hot-air temperature went up from 50℃ to 70 ℃ , whose diffusion coefficient of available water increased from 1.10 × 10^-9 m2/s to 1.83 × 10^-9m2/s ; activation energy of apple slices was 13.58 kJ/mol.