Microwave Drying Characteristics and Kinetic Model of Mushroom

Abstract: In order to improve the microwave drying equipment in the production of instant mushrooms, the effects of microwave power and load on the microwave drying of instant mushrooms were studied. The microwave drying characteristics of edible fungi were studied. The effect of water content on sensory quality of edible fungi was discussed.

microwave drying equipment 

The optimum water content of edible fungi was obtained. The kinetic model of microwave drying of edible fungi was studied. DPS software was used to fit the fitting data, and the fitting equation was obtained according to the law of microwave drying of mushrooms. The effect is good, which provides a theoretical basis for the production of edible fungi.

mushroom microwave drying 

Effects of different drying methods on physicochemical properties of egg yolk powder

Abstract: spray drying, vacuum freeze drying, microwave drying equipment, infrared drying and hot air drying were used to study the effects of different drying methods on the physicochemical properties of egg yolk powder. The moisture content, thermal stability, color, emulsifying property and powder structure of yolk powder prepared by different drying methods were determined.

microwave drying equipment

The results showed that the moisture content of egg yolk powder was the lowest (2.5%), and the moisture content of yolk powder was the highest (3.9%), and there was a significant difference between the two (P<0.05). The moisture content of yolk powder from these 5 drying methods was less than 4%, which accords with the current standard of egg products.

microwave drying of yolk powder 

Effect of Microwave Drying Conditions on the Quality of Zanthoxylum bungeanum

Absrtact: The purpose is to explore the application conditions of microwave drying equipment in pepper drying. The effects of microwave drying power, drying time and paving thickness on the drying quality of pepper were investigated through comprehensive evaluation of five indexes, namely, color, aroma, numbness, moisture content and seed bursting rate.

microwave drying equipment  

The results showed that the effects of microwave conditions on the drying quality of Zanthoxylum bungeanum L. were as follows: microwave drying power > microwave drying time > paving thickness. When microwave drying power is 480W, drying time is 4min, and the thickness of pepper paving material is 4cm, the quality of pepper is the best.

microwave drying pepper 

Effect of Microwave Drying on Water Transfer in Wheat Grain

The effect of microwave on water migration of wheat grain was studied by microwave drying and low field nuclear magnetic resonance.

microwave drying equipment

The results showed that, due to the uniformity of microwave drying equipment, the moisture content of wheat grain decreased evenly, and the content of bound water and weak bound water decreased evenly, while the content of free water remained basically unchanged. However, the proportion of combined water is basically unchanged, the proportion of weak combined water decreases, and the proportion of free water increases, which is conducive to drying.

microwave drying of wheat 

Optimization of microwave drying and extrusion process for Germinated Brown Rice

Abstract: The effects of selenium-enriched germinated brown rice, microwave drying equipment and extrusion on the nutritional quality of selenium-enriched germinated brown rice were studied.

microwave drying equipment 

The results showed that when the concentration of selenium was 10 mg/L, high quality selenium-rich germinated brown rice could be obtained. Under these conditions, the germination rate of brown rice was 97.9%, and the content of organic selenium was 977.6 ug/kg (mass fraction 98.5%).

The content of gamma-aminobutyric acid was 445.9 mg/kg. Microwave drying at 40 ~C was conducive to maintaining the content of selenium and gamma-aminobutyric acid in germinated brown rice. The content of organic selenium and gamma-aminobutyric acid in extruded products increased 29 and 5 times than that in brown rice, respectively.

germinated brown rice microwave drying

Application of Microwave Technology in the Production of Traditional Chinese Medicine

Microwave technology has been widely used in the production and research of traditional Chinese medicine. In the extraction of bioactive components, it involves several main natural compounds, such as volatile oils, glycosides, polysaccharides and flavonoids.

microwave drying equipment

In addition, microwave has been introduced into traditional Chinese medicine microwave drying equipment, sterilization, processing, decoction, etc. It has many advantages, such as fast speed, uniform effect, energy saving, less pollution, good boiling effect, easy to realize automatic control and good product quality.

microwave traditional Chinese medicine 

Effect of drying process on sensory quality of scented tea and toxicological evaluation

Abstract: The effects of different drying processes on the sensory quality (shape, aroma, taste, color) of scented tea were compared. The acute toxicity and genotoxicity of the samples were studied. The results showed that microwave pretreatment could kill polyphenol oxidase and peroxidase of thrips.

microwave drying equipment

From the morphological point of view, freeze-dried fragrant tea is the best; aroma at 420 W microwave drying is the best; taste is also the best freeze-dried. From the comprehensive score, the sensory quality of freeze-dried fragrant tea was the best, followed by microwave drying equipment, and the sensory scores of vacuum drying and hot air drying had little difference. The effects of drying methods on the color L*, A*, B* of tea soup were basically consistent with the sensory evaluation indexes. The results of acute toxicity and genotoxicity of thistle were negative.

microwave drying of silk flowers