Absrtact: Box-Behnken model in response surface methodology was used to study the conditions of microwave drying equipment, and a quadratic polynomial mathematical model for microwave drying of straw and fruit was established. The effects of main factors and their interactions were discussed. The results of variance analysis showed that microwave duration and microwave power had significant effects on dehydration of straw and fruit.
The optimum technological conditions are as follows: microwave drying time is 13 minutes, microwave power is 1.5 kW and material quantity is 50 G. Under the optimum technological conditions, the predicted value of dehydration of straw and fruit was 76.32%, which was close to the experimental value of 75.66%, which confirmed that the regression equation fitted well.
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