[Abstract] The water loss characteristics of Balsam Pear during microwave drying were studied by single factor experiments of microwave drying equipment, slice thickness and sample loading. The drying conditions of balsam pear were optimized by response surface analysis of three factors and three levels, and the regression model was established based on the water loss rate, electricity consumption and sensory score of balsam pear. .
The results showed that microwave power and sample loading had significant effects on water loss rate, sample loading had significant effects on electricity consumption, and microwave power had significant effects on sensory score of balsam pear. When microwave power is 480 W, slice thickness is 0.59 cm and sample loading is 62.86 g, the water loss rate is 3.08 g/min, the power consumption is 2.38 kW.h/kg, and the sensory score is 9.33.
Keyword: bitter melon microwave drying process optimization response surface analysis
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