简述食品降速干燥阶段的变化。
当物料的含水量降至临界含水量以下,由于水分自物料内部向表面的传递速率低于物料表面水分的汽化速率,物料表面逐渐变干,汽化表面向内转移,物料表面温度不断升高。随着物料内部含水量的减少,水分由内部向表面的传递速率不断下降,干燥速率越来越低。
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