Abstract: in order to reveal the drying characteristics of berry microwave foam, the effects of microwave foam drying conditions on pulp temperature, water content and anthocyanin content were studied.
The results show that in microwave drying equipment, the material temperature rises rapidly in the early stage of drying, and rises slowly in the late stage of drying; the moisture content decreases slowly in the early stage of drying and falls rapidly in the late stage of drying; the logarithm of temperature and moisture content ratio is linearly correlated with the anthocyanin content. The results can provide theoretical basis for controlling the degradation of active ingredients in drying process.
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