Microwave drying equipment has a significant advantage in drying efficiency, and there is a certain difference in drying quality between microwave drying equipment and hot air drying equipment. Lu Weiqiao et al. analyzed the quality of ginger slices dried by microwave and hot air through scanning electron microscope. The results showed that the structure of ginger slices dried by microwave changed, the cell wall became confused under microwave, and mixed with starch granules. The change of structure would affect the rehydration ability and rehydration ability of the products. After the physical properties.
Microwave drying is the whole volume heating. If the water is not dispersed in time, the material will deteriorate due to overheating. Microwave drying speed is too fast, the final moisture content will be difficult to control, these technical defects to a single microwave drying challenges. Hot air drying at the beginning and the final stage can save energy and control the final state of the product. In the process of atmospheric pressure, hot air can effectively remove the free water from the surface of the material, and the dehydration process is mild and slow, which can ensure that the cytoskeleton of the material is not destroyed. The microwave drying process can accelerate the migration of moisture in the material. The combination of microwave and hot air in the middle stage can improve the working efficiency and drying quality
2.1 hot air atmospheric pressure microwave drying
Hot-air microwave drying under atmospheric pressure is to optimize the drying process combination by synergistic dehydration of internal and external materials with microwave and hot air. The drying time of carrot by microwave was shortened by 25%-90% compared with that without microwave, and the better drying quality was obtained at low power. The microwave combination drying of Agaricus bisporus can not only shorten the processing time, but also improve the product quality and rehydration ability
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