Comparison between microwave drying equipment and other drying equipment Compared with other drying methods, the microwave drying method of fruits and vegetables has great advantages, which mainly embodies in the maintenance of appearance, micro-structure and nutrients of fruits and vegetables. Khraisheh et al. studied the drying of potato chips by microwave and hot air convection respectively, and observed the changes of quality and texture structure of potatoes.
It was found that the content of vitamin C in potato chips dried by microwave was twice as high as that dried by hot air convection. There is a linear relationship between the shrinkage coefficient of potato volume and the reduction coefficient of water content. The slope of the curve between them remains unchanged during convective hot air drying. That is to say, the volume of potato chips shrinks uniformly with the decrease of water content.
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