Abstract: The microwave drying equipment and the drying principle and deficiency of synergy with various drying methods are expounded. The low-frequency ultrasonic drying method has the advantages of low drying temperature, high drying efficiency and high quality of dry products. Low-frequency ultrasonic waves can be used for fruits and vegetables in combination with other drying methods. dry. The microwave-low frequency ultrasonic combined drying has problems such as low energy utilization rate and difficult material quality control, which will be the research hotspot of microwave drying of fruits and vegetables in the future.
Drying is an important means of processing agricultural products. After drying, agricultural products are conducive to the storage of agricultural products and can also reduce transportation costs. China’s fruit and vegetable production ranks first in the world, and it has the largest share in international trade. Among them, fruits and vegetables account for about one-third of China’s total fruit and vegetable export trade. Fruit and vegetable dehydration can reduce the activity of bacteria, mold and other materials in the material, so that it can be stored for a long time at ambient temperature.
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