探讨了膨化初始含水率和抽真空干燥温度对苹果片变温压差膨化干燥特性的影响,建立了苹果片变温压差膨化干燥动力学模型.结果表明:苹果片变温压差膨化干燥过程分为加速干燥、恒速干燥和减速干燥3个阶段,干燥过程大部分处于减速干燥；不同干燥条件下的苹果片变温压差膨化干燥满足Page方程；苹果片有效扩散系数在1.52×10-9 ～8.87×10-9 m2/s范围内.所建模型可以预测干燥条件下的苹果片变温压差膨化干燥过程中含水率的变化,特定系数k、n与膨化初始含水率和抽真空干燥温度呈线性关系,相关系数r2分别为0.845、0.997.%The objective was to investigate the effects of puffing initial moisture content and vacuum drying temperatures on the characteristics of apple slices dried by explosion puffing drying at variable temperatures and pressure difference. The drying kinetics model of explosion puffing drying at variable drying conditions was obtained. Results showed that the drying process of explosion puffing drying at variable temperatures and pressure difference obviously existed increase-rate, constant-rate and falling-rate period. Page model provided better simulation of drying curves for apple slices at different puffing drying conditions. The effective moisture diffusivity of apple slices dried by explosion puffing drying at variable temperatures and pressure difference was among 1.52 × 10‐9 ~ 8,87 × 10 ‐9 m2/s. The established model can predict the moisture content change during explosion puffing drying time. Fitting undetermined coefficients k and n of Page model were linear with puffing initial moisture content and vacuum drying temperature. The coefficients of correlation r2 were 0, 845 and 0. 997, respectively.
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