Effect of Microwave Drying Conditions on the Content of Sesame Matter in Green Pepper and Its Technological Optimization

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   Absrtact: The microwave drying process of fresh “Jiuyeqing” green pepper was optimized by response surface methodology (RSM). The effects of microwave power, spreading amount and microwave time on the content of numbness substances in green pepper dried by microwave were investigated. The suitable influence range was determined by single factor test.

   microwave drying equipment

   

   On the basis of single factor experiment, the optimum experiment design was carried out according to Box-Behnken central combination experiment design principle, and the regression model of microwave drying was established by using Design-Expert.V.8.0.6 software. The process of microwave drying green pepper was studied by setting the maximum content of sesame substance. Conduct index optimization.

   pepper microwave drying