Absrtact: The effect of microwave drying equipment on the quality of okra was studied. Through the experiments of vacuum microwave drying okra under different drying time, vacuum degree and microwave power, the curves of color difference, fracture, rehydration rate and vitamin C content were obtained.
The results showed that with the increase of microwave drying time and microwave power, the chromatic aberration of dried okra products was larger than that of fresh fruit, but decreased with the increase of vacuum. When the drying time was at a higher level of 14 min and 16 min, the fracture of dried okra products was smaller, brittleness was better, and the fracture decreased with the increase of vacuum. The shrinkage rate and rehydration rate increased with the increase of time and microwave power.
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