In order to improve the drying efficiency and product quality of strawberry, mid-short wave infrared drying technology was applied to strawberry drying, and the drying characteristics and quality changes were studied under different microwave drying equipment (60, 70, 80 and 90 C) and different drying power (675, 1 125, 1 575 and 2 025 W).
The mid-short wave infrared drying of strawberry belongs to the process of deceleration drying, which has a fast drying speed, and the drying temperature has a significant influence on the drying power. The effective diffusion coefficient of water is 0.607 *10-9~2.126 *10-9 m2/s, and the activation energy E of mid-short wave infrared drying of strawberry is 39.54 kJ/mol. The model fitting shows that the best model for describing the mid-short wave infrared drying of strawberry is Page. Model.
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