Microwave Drying Characteristics and Kinetic Model of Mushroom

Abstract: In order to improve the microwave drying equipment in the production of instant mushrooms, the effects of microwave power and load on the microwave drying of instant mushrooms were studied. The microwave drying characteristics of edible fungi were studied. The effect of water content on sensory quality of edible fungi was discussed.

microwave drying equipment 

The optimum water content of edible fungi was obtained. The kinetic model of microwave drying of edible fungi was studied. DPS software was used to fit the fitting data, and the fitting equation was obtained according to the law of microwave drying of mushrooms. The effect is good, which provides a theoretical basis for the production of edible fungi.

mushroom microwave drying 

Effects of different drying methods on physicochemical properties of egg yolk powder

Abstract: spray drying, vacuum freeze drying, microwave drying equipment, infrared drying and hot air drying were used to study the effects of different drying methods on the physicochemical properties of egg yolk powder. The moisture content, thermal stability, color, emulsifying property and powder structure of yolk powder prepared by different drying methods were determined.

microwave drying equipment

The results showed that the moisture content of egg yolk powder was the lowest (2.5%), and the moisture content of yolk powder was the highest (3.9%), and there was a significant difference between the two (P<0.05). The moisture content of yolk powder from these 5 drying methods was less than 4%, which accords with the current standard of egg products.

microwave drying of yolk powder 

Effect of Microwave Drying Conditions on the Quality of Zanthoxylum bungeanum

Absrtact: The purpose is to explore the application conditions of microwave drying equipment in pepper drying. The effects of microwave drying power, drying time and paving thickness on the drying quality of pepper were investigated through comprehensive evaluation of five indexes, namely, color, aroma, numbness, moisture content and seed bursting rate.

microwave drying equipment  

The results showed that the effects of microwave conditions on the drying quality of Zanthoxylum bungeanum L. were as follows: microwave drying power > microwave drying time > paving thickness. When microwave drying power is 480W, drying time is 4min, and the thickness of pepper paving material is 4cm, the quality of pepper is the best.

microwave drying pepper 

Effect of Microwave Drying on Water Transfer in Wheat Grain

The effect of microwave on water migration of wheat grain was studied by microwave drying and low field nuclear magnetic resonance.

microwave drying equipment

The results showed that, due to the uniformity of microwave drying equipment, the moisture content of wheat grain decreased evenly, and the content of bound water and weak bound water decreased evenly, while the content of free water remained basically unchanged. However, the proportion of combined water is basically unchanged, the proportion of weak combined water decreases, and the proportion of free water increases, which is conducive to drying.

microwave drying of wheat 

Optimization of microwave drying and extrusion process for Germinated Brown Rice

Abstract: The effects of selenium-enriched germinated brown rice, microwave drying equipment and extrusion on the nutritional quality of selenium-enriched germinated brown rice were studied.

microwave drying equipment 

The results showed that when the concentration of selenium was 10 mg/L, high quality selenium-rich germinated brown rice could be obtained. Under these conditions, the germination rate of brown rice was 97.9%, and the content of organic selenium was 977.6 ug/kg (mass fraction 98.5%).

The content of gamma-aminobutyric acid was 445.9 mg/kg. Microwave drying at 40 ~C was conducive to maintaining the content of selenium and gamma-aminobutyric acid in germinated brown rice. The content of organic selenium and gamma-aminobutyric acid in extruded products increased 29 and 5 times than that in brown rice, respectively.

germinated brown rice microwave drying

Application of Microwave Technology in the Production of Traditional Chinese Medicine

Microwave technology has been widely used in the production and research of traditional Chinese medicine. In the extraction of bioactive components, it involves several main natural compounds, such as volatile oils, glycosides, polysaccharides and flavonoids.

microwave drying equipment

In addition, microwave has been introduced into traditional Chinese medicine microwave drying equipment, sterilization, processing, decoction, etc. It has many advantages, such as fast speed, uniform effect, energy saving, less pollution, good boiling effect, easy to realize automatic control and good product quality.

microwave traditional Chinese medicine 

Effect of drying process on sensory quality of scented tea and toxicological evaluation

Abstract: The effects of different drying processes on the sensory quality (shape, aroma, taste, color) of scented tea were compared. The acute toxicity and genotoxicity of the samples were studied. The results showed that microwave pretreatment could kill polyphenol oxidase and peroxidase of thrips.

microwave drying equipment

From the morphological point of view, freeze-dried fragrant tea is the best; aroma at 420 W microwave drying is the best; taste is also the best freeze-dried. From the comprehensive score, the sensory quality of freeze-dried fragrant tea was the best, followed by microwave drying equipment, and the sensory scores of vacuum drying and hot air drying had little difference. The effects of drying methods on the color L*, A*, B* of tea soup were basically consistent with the sensory evaluation indexes. The results of acute toxicity and genotoxicity of thistle were negative.

microwave drying of silk flowers 

Present Situation and Countermeasure of Tea Drying Technology

Absrtact: Drying is a very important process in tea processing, which directly affects the sensory and quality of tea. The application principle of microwave drying equipment is the function of heat and force. After water loss, the physical properties and endogenous components of tea changed rapidly, forming the unique sensory quality of tea.

microwave drying equipment

This paper mainly analyses the principles and characteristics of various tea drying technologies in China, points out the present situation and application of tea drying technology, and discusses the corresponding countermeasures and prospects for reference.

Key words: tea microwave drying; drying technology; development; prospect

Drying is an important process in the initial processing of tea. Tea produces different sensory qualities while removing excess moisture. In recent years, with the sustained development of China’s economy, more and more tea consumers have become aware of their health. Tea processing technology has gradually developed towards the direction of green, environmental protection, low carbon and energy saving, which makes up for the past tradition. Defects of clean coal and wood energy.

tea microwave drying

Effect of Different Drying Methods on Quality of Pickled Vegetables

1. Abstract: the effects of freeze drying, spray drying, vacuum drying, microwave drying equipment, hot air drying and extrusion on the physical, nutritional and antioxidant properties of pickled cabbage powder were studied.

   microwave drying equipment

   

   The results showed that the content of lactic acid and free amino acid in freeze-dried kimchi powder was the highest, 48.39% and 45.45% higher than that in hot air drying. The soluble dietary fiber content of kimchi powder extruded was the highest, 64.21 higher than that of hot air drying. Spray dried pickle powder has the best brewing performance, which is 32.39% higher than that of hot air dried pickle powder. Rapid drying and vacuum freeze-drying of kimchi powder have better fluidity, and its angle of repose is 25.51% smaller than that of hot air drying. 23.14%.

   pickle microwave drying 

Effect of drying on the properties of yam

Abstract: in order to explore the coupling characteristics of microwave hot air for yam, the effects of different slice thickness, hot air temperature, hot air rate and microwave power density on the drying characteristics and effective diffusion coefficient of yam were studied by microwave drying equipment, and the drying kinetics model was established.

microwave drying equipment

The results showed that the microwave drying process of yam could be divided into two stages: acceleration and deceleration according to the change of dry base moisture content. The effective diffusivity of yam was 0.879 1 x 10-6 to 8.245 8 x 10-6 m2/s, which was proportional to the slice thickness, hot air temperature and microwave power density, and decreased first and then increased with the increase of hot air rate. Compared with hot air rate and t value, the effective diffusivity of yam was 0.879 1 x 10-6 to 8.245 x 10-6 m2/s. Temperature, wafer thickness and microwave power density have effective diffusion coefficients for water. The effect is more obvious.

yam microwave drying 

Effect of Microwave Drying on Drying Characteristics and Quality Characteristics of Sea Cucumber

Abstract: In order to improve the drying time of heat pump and the poor quality of microwave drying equipment, the effects of microwave combined drying on the drying characteristics and quality characteristics of sea cucumber were studied. The different drying temperatures and water content of different switching points were proposed. The heat pump microwave combined drying method was used to study the changes of water content, drying rate, shrinkage rate, rehydration rate, appearance, histomorphology and odor of sea cucumber.

microwave drying equipment

The results show that the heat pump microwave combined drying shows obvious segmentation characteristics. The maximum drying rate in the microwave drying stage is much higher than that in the heat pump drying. The segmental thin layer drying model can simulate the drying characteristics of the sea cucumber. In terms of dry product performance, the rehydration rate of the pure heat pump dried product is lower than the joint drying at the same drying temperature, but the shrinkage rate is greater than the joint drying.

microwave drying of sea cucumber 

Effects of Different Drying Equipment on the Content of Bioactive Components in Watermelon

Abstract: In order to study the effects of three drying processes at room temperature drying, oven drying and microwave drying equipment on the active ingredients of winter melon skin, the water loss rate of melon skin after drying by different processes was studied, and the polysaccharide in winter melon skin was detected by spectrophotometer. , flavonoids, polyphenols, chlorophyll a, chlorophyll b, total chlorophyll content; after comparison, the water loss rate of winter melon skin after microwave drying is higher than normal temperature drying and oven drying;

microwave drying equipment

The content of polysaccharide in melon skin was the highest in oven at 60 °C, and the content of flavonoids in melon skin was the highest at room temperature. The content of polyphenols in melon skin was the highest at 105 °C in the oven, and in melon skin at room temperature and oven at 60 °C. The chlorophyll content is the highest. Among the three drying methods, the best retention effect on the active ingredients in winter melon skin was drying in an oven at 60 °C.

melon skin microwave drying

Study on Correlation between Dielectric Properties of Apple and Microwave Drying Moisture Content

Abstract: The coaxial probe method is suitable for measuring the dielectric properties of high-loss materials such as fruits and vegetables. The correlation between the coaxial dielectric properties of fruits and vegetables and the dry moisture content is important for monitoring the change of water content during the processing of fruit and vegetable microwave dryers. Guiding significance. To this end, apples were used as test materials, and 500 to 8 were measured using a coaxial probe and a network analyzer. Dielectric properties of apples during microwave drying equipment in the 5 GHz frequency range.

microwave drying equipment 

The results show that with the increase of frequency, the dielectric constant of apple samples decreases, and the dielectric loss factor decreases first and then increases. By fitting the dielectric properties to the dry water content, the frequencies of 915 MHz and 2450 MHz are established. The equation of relationship between relative dielectric constant, dielectric loss factor and water content of apple. The research results can provide a basis for online monitoring of microwave drying moisture content by using coaxial dielectric properties.

microwave drying of fruits and vegetables 

Study on the combined drying method of hot air and microwave for Angelica sinensis

ABSTRACT: OBJECTIVE To study the feasibility of processing Angelica sinensis by hot air-microwave combined drying, and to evaluate the quality of processed Angelica sinensis. Methods The hot air drying temperature, time, microwave drying equipment and microwave drying time were investigated.

microwave drying equipment 

According to the indexes of Chinese Pharmacopoeia 2015 edition, the quality of processed Chinese Angelica was evaluated, and the optimum technology was selected according to the quantity and productivity of microorganisms. The quantity of microorganisms, heavy metals and harmful elements and 10 kinds of active ingredients (ferulic acid, sonoprolide ferulic acid, ligustilide I, Ligusticum Ligusticum Ligusticum ligusticum, Ligusticum Ligusticum ligusticum) were detected respectively. Ester H, ligustilide A, E-ligustilide, Z-ligustilide, n-butenyl phthalide, riligustilide and Angelica lactone A) content.

Angelica sinensis microwave drying