The influence of different temperature (60～100 ℃) on regularity of moisture change and dynamics process in air-dying process of food residue was studied. Seven kinds of mathematical models were compared to estimate regularity of moisture change in the dying process. The results showed that higher drying temperature could lead a rapidly fall in moisture content and decrease the time of moisture equilibrium. The Page model and the Modified Page model have higher accuracy for fitting air-dying curves of food residue.%考察了不同温度(60～100℃).对餐厨垃圾热风干燥过程中的水分变化规律及动力学过程的影响,并采用7个数学模型对干燥过程水分变化规律进行拟合对比研究.结果表明:干燥温度越高,水分比下降越快,餐厨垃圾达到平衡含水率所需时间也越短；用Page模型和Modified Page模型描述餐厨垃圾热风干燥方程具有较好的拟合精度.
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