ABSTRACT: The effects of different power on moisture content and quality of wet starch from horseshoe during microwave drying were studied. The results showed that the microwave drying curve of horseshoe starch showed typical characteristics of fruit and vegetable drying curve. The moisture content of horseshoe starch decreased rapidly with the prolongation of microwave drying equipment.
With the prolongation of microwave drying equipment time, the whiteness and acidity of horseshoe starch showed an upward trend, while the iodine blue value decreased first and then increased, and the viscosity decreased. In a certain range of microwave power, the smaller the microwave power, the slower the drying rate, the lower the acidity, the bigger the iodine blue value and the viscosity, the higher the whiteness, but not significant.
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