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中文摘要：
研究了紫菜的低温真空干燥特性并建立了数学模型。结果表明,紫菜干燥受干燥温度和真空度的影响较大。在相同真空度下,温度越高干燥速率越快;在相同温度下,真空度越低,紫菜内部压力梯度越大,水分迁移越快,真空干燥速率越大,干燥所需时间缩短;紫菜干燥的最佳工艺参数为50℃,-0.05MPa;紫菜干燥的数学模型为单向扩散模型。
英文摘要：
The vacuum drying characteristics of Porphyra yezoensis were studied and the mathematical model was established. The results indicated that the drying of P. yezoensis was directly affected by drying temperature and vacuum. Higher temperature induced higher drying velocity at the same vacuum. And higher vacuum reduced the drying time. The optimization drying technology parameters were at 50℃ and-0.05 MPa. The mathematical model of drying of Porphyra yezoensis was oneway diffusion model.
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Identification of miRNA from Porphyra yezoensis by high-throughput sequencing and bioinformatics ana
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