Absrtact: In view of the problems existing in Litchi hot air drying, the effects of microwave drying characteristics and drying conditions on the quality and energy consumption of litchi after drying were studied by using self-made microwave drying equipment test system and intermittent drying process.
The results showed that microwave drying of litchi was mainly in a constant speed stage, and the drying speed depended on different batch ratios; the temperature change could be divided into two stages: rising and stabilizing; the microwave batch time had a significant effect on the quality of litchi after drying, and the drying energy consumption was affected by the batch ratio, but the main influencing factor was heating time.
Key words: Litchi chinensis; microwave drying; drying characteristics; quality Litchi is a special fruit in South China. It ripens in high temperature and humidity season. It has high water content and sugar content. It is easy to rot and deteriorate. It is very resistant to storage and transportation. With the rapid development of litchi production, the contradiction between production and marketing has become increasingly prominent, and dried litchi can reduce the losses caused by mildew after harvesting fresh fruit and increase product value.
没有评论:
发表评论