Absrtact: In order to study the heat and mass transfer characteristics of microwave drying raspberry pulp, using raspberry as raw material, the central composite experimental design method was adopted to study the effects of drying conditions on the temperature, moisture content and dielectric properties of the material, and to analyze the heat and mass transfer process in the process of microwave drying equipment.
The results showed that the dielectric constant and dielectric loss factor increased in the early stage of microwave drying, which increased the microwave energy absorbed by the material. The temperature of the berry increased from room temperature to 70 C, and the moisture content did not change significantly. In the middle stage of drying, the dielectric constant and dielectric loss factor increased first and then decreased.
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