Absrtact: Microwave drying of pumpkin slices was carried out in the experiment of dehydration and power consumption. The water loss characteristics and power consumption characteristics of microwave drying equipment were obtained, and the drying model of pumpkin slices was established. Quadratic orthogonal regression tests of four factors and four indexes were carried out, and the indexes (appearance quality, rehydration coefficient, precipitation rate per unit time) were obtained. The regression equation of unit power consumption is used to optimize the targets by non-linear programming, and the optimal combination of transmitting power, slice thickness, pre-period time and slow-down time of each objective function is obtained. The significance analysis and comprehensive optimization of the four factors affecting the four indexes are carried out, and the optimal combination of parameters is put forward.
Key words: microwave drying pumpkin; characteristics; Technology
Quote
Microwave drying originated in 1940s and was not applied abroad until 60s. Microwave drying has many unique advantages, such as fast drying speed, high thermal efficiency, uniform heating, pollution-free and non-destructive to the nutritional components of food, which makes it develop rapidly. Since 1970s, the application of microwave drying abroad has continued to expand.
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