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.
没有评论:
发表评论