The research on microwave drying of fruits and vegetables mainly focuses on the effects of microwave power, time, power to mass ratio, slice thickness and other parameters on the product color, expansion rate, rehydration, micro-structure, power consumption, vitamin C content, starch content and other indicators.
The spinach with 50 g moisture of 9.01 (g moisture/g dry material) was reduced to 0.1 (g moisture/g dry material) by microwave drying equipment. It was found that the energy consumption remained constant when the microwave power was between 350 and 1 000 W, but increased significantly when the microwave power was between 160 W and 90 W. Dry 350 s under power, the product has the best quality and the lowest energy consumption (only 0.12 kW h).
Microwave drying of banana slices was studied, and the water loss characteristics of microwave drying banana slices were revealed. It was found that microwave drying of banana slices could be divided into three stages: acceleration stage, constant speed stage and deceleration stage. With the increase of microwave power, the rate of water loss is obviously increased. Higher pre-launch power and lower post-launch power are conducive to the improvement of appearance quality and quality, that is, the transmission power has a significant impact on the appearance quality. The optimum technological conditions were obtained through optimization.
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