Absrtact: Millet and yam were selected as main raw materials to study the effects of temperature and loading capacity of
on drying rate, chroma, rehydration ratio and content of functional components. The results showed that the drying rate of millet and yam was higher and the rehydration ratio was suitable when the drying temperature was 50 C, 5.70 g/mL and 5.30 g/mL respectively; the chroma was better, and the_was 12.36 and 11.39 respectively; when the loading capacity was 300 g, the drying rate of millet and yam was higher, and the rehydration ratio was suitable, which was 3.32 and 2.93 g/mL respectively; the chroma was better, and_was 11.39. Was 13.48 and 12.41 respectively, and the loss of carotene and polysaccharide in millet was less, 0.052 and 0.59 mg/100g respectively.
Key words: microwave drying millet; yam; nutrition and quality characteristics
Microwave drying has the characteristics of high efficiency, high speed and low temperature. It can retain the inherent color, aroma, taste and nutritional elements of food, and the product has good structure and rehydration. Millet is a traditional miscellaneous grain in China.
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