【Abstract】 The pepper was subjected to intermittent drying test using microwaves with powers of 800 W, 509 W and 290 W, respectively. The quality and temperature of pepper were tested by a self-made microwave drying test system. The test results show that compared with the traditional hot air drying, the time of the microwave drying equipment is greatly shortened, but the quality of the dried pepper is not ideal, and the microwave power is higher and the quality is worse. The microwave diffusion of thin layer of pepper was fitted by single diffusion model, exponential model and Pag e equation. The results show that the single-diffusion model has the best fitting effect.
introduction
Microwave drying has the advantages of high speed, high thermal efficiency, uniform heating, no pollution and no damage to the nutrients of food. It has developed rapidly in recent years. There have been a large number of research reports on microwave drying of food, rice, rapeseed, fruits and vegetables at home and abroad, and some have been successfully applied and achieved significant economic benefits. In this paper, the microwave drying characteristics of pepper were studied experimentally, and the drying law was discussed, and the mathematical model of thin layer microwave drying was fitted.
Microwave drying has the advantages of high speed, high thermal efficiency, uniform heating, no pollution and no damage to the nutrients of food. It has developed rapidly in recent years. There have been a large number of research reports on microwave drying of food, rice, rapeseed, fruits and vegetables at home and abroad, and some have been successfully applied and achieved significant economic benefits. In this paper, the microwave drying characteristics of pepper were studied experimentally, and the drying law was discussed, and the mathematical model of thin layer microwave drying was fitted.
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