The red shrimp and shrimp were used as the research object. The single microwave or hot air drying was used as the control. The comprehensive value based on the rehydration ratio of dry shrimp, the surface chroma before and after rehydration, and the hardness, elasticity and chewiness after rehydration were used as products. Process indicators, research microwave-hot air combined drying process.
On the basis of single factor, the microwave power, hot air drying temperature and conversion point moisture content are selected as independent variables, and the comprehensive value is determined as the response value to determine the optimal drying process conditions: 250 W microwave drying equipment, the conversion point moisture content is 50 %, and then dried at 70 °C hot air.
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