Absrtact: The influence of dehumidification pressure on the water ratio of drying was studied by using constant temperature microwave drying equipment. Non-linear fitting of test data for 8-minute thin-layer drying model of food was carried out. The determination coefficients R2, chi-square 2 and standard error E were compared and evaluated, as well as the validation test.
The results showed that Page model was the best model to describe the microwave drying process of apples. Deff is used to solve the effective water diffusion coefficient under different drainage pressure. Deff increases with the increase of drainage pressure. The research on microwave drying process model of apple under different dehumidification pressure provides a theoretical basis for Apple drying production.
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