ABSTRACT: In order to explore the mechanism of heat and mass change of Litchi Fruit during microwave drying and reveal the physical change process of Litchi Fruit during drying. Based on the changes of microwave drying equipment, energy consumption, temperature gradient, browning and pulp shrinkage of litchi, the physical change process from microwave intermittent drying of fresh litchi fruit to semi-dried litchi dried fruit was analyzed. It was proved that microwave intermittent drying technology for whole litchi fruit had the characteristics of fast drying, uniform pulp quality, low energy consumption and simple equipment. Advantages.
The results showed that under the condition of comprehensive energy consumption, color and shrinkage, the optimum heating intermittent time was 7s/65s at 700W microwave output power. The energy consumption was 2.11. The dried litchi showed uniform golden yellow. The values of L*, a*, b* were 37.5, 14.4 and 16.4, respectively. The shrinkage of pulp followed near linear expansion/shrinkage, and there was no obvious depression on on the peel surface. The experimental study provides a reference for the selection of suitable microwave drying method for semi-dried litchi and the computer simulation model for the change of moisture and temperature of Litchi during microwave drying.
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