Absrtact: In order to explore the optimum technology of microwave drying equipment for Ginkgo biloba fruit, microwave power, heating time and intermittent time were selected as experimental factors, average drying energy consumption, mass drying rate and sensory quality score after drying were taken as evaluation indexes, quadratic orthogonal regression test was used to optimize the microwave intermittent drying technology for Ginkgo biloba fruit, and quadratic regression was established by Backward analysis method. Mathematical model and response surface analysis of regression model.
The results show that the selected experimental factors have a significant influence on the drying process, and the order of strength is heating time > microwave power > intermittent time. There is interaction between the experimental factors.
The optimum drying parameters of Ginkgo biloba fruit were microwave power 4.5 W/g, heating 6.5 s and intermittent 80 s. Under these conditions, the drying rate was 0.157 kg/(h.kg), the average energy consumption was 65.54 kJ/g, and the sensory quality score was 8.5. The experimental results have certain reference value for improving drying equipment and microwave drying of Ginkgo biloba fruit.
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