Absrtact: Colour, crack rate, peroxidase activity, malondialdehyde and fatty acid value were selected as evaluation indexes to study the drying quality of Maize by hot air combined with microwave drying. At the same time, the different quality indexes of samples dried by hot air at 60 C and microwave at 119W were compared and analyzed, and the quality of corn dried by different microwave drying equipments was evaluated by fuzzy comprehensive evaluation. The results showed that the quality of corn dried by combined drying was better than that dried by hot air alone, and its quality was closer to that dried by microwave alone. .
Key words: combined drying; microwave assisted; microwave drying corn; quality; fuzzy comprehensive evaluation
Drying corn is an important part of maize before storage. At present, there are many studies on maize drying at home and abroad, aiming at eliminating the problem of maize quality decline in the drying process as far as possible. The combined drying technology is one of the hotspots of drying technology at present. The combined drying of hot air and microwave not only solves the problems of long drying time and great influence on material quality deterioration, but also solves the problems of high cost of microwave drying, material overheating quality deterioration.
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