Absrtact: Microwave drying equipment was used to determine the effects of microwave power and loading capacity on drying characteristics of white fruits by single factor experiments with dry-base moisture content, dry-base water loss rate and sensory score as indicators.
The results showed that the dynamic model of water ratio and drying time of microwave drying of white fruits was established by using MATLAB software. The regression fitting test results showed that the drying process of white fruits accorded with Page model, and the correlation coefficient of the model was 0.999. The equation can be used to describe the drying rate at different stages.
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