Abstract: The microwave and hot air drying were used to study the quality changes of low sugar chestnut fruit in the drying process. The microwave and hot air drying process of low sugar chestnut fruit was simulated by mathematical modeling. The experimental results show that the optimal drying process is as follows: The initial microwave drying equipment has a power density of 2W/g, the moisture content is dried to 20% (drying time is 18min), and then replaced with 60°C hot air drying to a moisture content of 15%. It always takes 138 minutes.
The low-sugar chestnut fruit can be used for microwave drying in the early stage. The equation can be described by the Henderson and Pabis model. Compared with traditional hot air drying, microwave-hot air combined with dry low-sugar chestnut fruit not only shortens the drying time, but also improves the quality of the fruit.
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