Abstract: The effects of hot air drying, microwave drying equipment and hot air-microwave drying on the drying characteristics and quality of camphor buds were studied by using scented buds as materials. The results showed that the comprehensive evaluation values of dry products obtained by hot air drying at 60 °C and microwave drying at 550 W were large, 0.890 and 0.884, respectively.
The optimum drying conditions for hot air-microwave combined drying are as follows: drying with hot air at 60 °C to dry water content of 0.67 kg/kg at the conversion point, and microwave drying at a later power of 330 W; under these conditions, drying the dried product The overall evaluation value was 0.972. It shows that the hot air-microwave combined drying can well maintain the quality of the camphor buds.
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