ABSTRACT: In the process of microwave drying apple slices, the quality and temperature of the samples were measured online and real-time, and the changes of the microstructures of the samples after drying were further detected, and the dynamic changes of temperature and quality during microwave drying were analyzed.
The results show that when the microwave drying equipment reaches 30% of the relative water content, only the interrupted section of the material will be scorched. When the relative water content reaches 15%, the surface of the material will be scorched, and the scorching phenomenon will be aggravated. During the microwave drying process, the temperature of the material can be divided into three stages: the fast heating stage, the constant temperature stage and the slow heating stage, and the temperature in the microwave chamber will follow the work as a whole. The rate increased.
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