Research on Multi Field Coupling Optimization and Defect Fruit Suppression of Wolfberry Vacuum Drying System at Normal Temperature

In response to the bottleneck problem of low drying efficiency and high defect rate in the industrial wolfberry vacuum drying process at normal temperature. This paper constructs a multi field coupling model of "vacuum --temperature --humidity-- flow field" and proposes an optimization strategy of collaborative low-temperature control drying through Side vacuum extraction. Based on a 1125 kg experimental platform, the system compared the effects of different Extraction methods and water supply temperatures on drying kinetics, Energy consumption, And dried fruit quality. The results showed that under the working conditions of 0.6kPa and 53℃, The side Extraction method shortened the drying time by7%, Increased the unit energy consumption dehumidification capacity by29%, Increased the high-quality dried fruit rate to79%, And reduced the bubble fruit rate to 11%. Through CFD and experimental coupling analysis. It has been confirmed that the low temperature at the front end and high humidity at the back end of the drying oven are the main causes of defect fruit formation. The research provides theoretical basis and engineering path for the design of vacuum drying equipment and high-quality drying of various fruits and vegetables.