Absrtact: The drying process of ginger slices under microwave power of 0.8, 1.2 and 1.6 W/g per unit mass was studied. The mathematical model of microwave drying equipment was fitted and analyzed. It was concluded that Wang-Singh model was the most suitable one to describe the precipitation process of microwave drying ginger slices.
The flow characteristics of water in ginger slices during drying were studied by NMR technology. It was found that free water quickly changed into irreducible water during drying, and the irreducible water was dominant during the whole drying process. At the last stage, the irreducible water was reduced to a certain extent and the combined water content was increased. The phenomenon of non-uniform water removal during microwave fluidized drying was not completely eliminated. The study provides a theoretical basis for controlling the precipitation process and optimizing the process of microwave drying ginger slices.
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