Abstract: In order to explore the coupling characteristics of yam microwave hot air, microwave drying equipment was used to study the effects of different slice thickness, hot air temperature, hot air rate and microwave power density on the drying characteristics and effective diffusion coefficient of yam, and a dry kinetic model was established.
The results show that: yam microwave drying the process is divided into two stages: acceleration and deceleration according to the change of dry basis moisture content. There is no obvious constant speed stage; the effective diffusion coefficient of yam is 0.879 1×10-6～8.245 8×10-6 m2/s, The value is proportional to the slice thickness, hot air temperature and microwave power density, and decreases first and then increases with the increase of the hot air rate; compared with the hot air rate and the hot air temperature, the slice thickness and the microwave power density have an effective diffusion coefficient for water. The impact is even more pronounced.
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