Microwave drying kinetics and energy consumption analysis of cotton stalk

Abstract: In order to study the effect of loading on the drying time, drying rate, drying efficiency and unit energy consumption during microwave drying of cotton stalks, the experiment used microwave drying equipment with a microwave frequency of 2 450 MHz and an output of 1 kW. The amount of cotton stalks ranging from 34 to 200 g is dried.

 microwave drying equipment 

The results show that: the microwave drying equipment is in the deceleration phase after a short speed increase; the dry data is nonlinearly fitted by 7 common thin layer drying models, and the coefficient, root mean square error and dispersion are determined by comparison. Sum of squares, the Midilli model was found to be the optimal model for microwave drying of cotton stalks. The drying coefficient decreased with the increase of loading. When the loading increased from 34 g to 200 g, the drying time increased from 10 min. By 20 min; the effective diffusion coefficient of water in the cotton stalk decreases with the increase of the loading, and the average value is between 1.8078×10-8～4.1997×10-8 m2/s, and the average is obtained based on the Arrhenius equation. The activation energy is 4.82 W/g; when the loading is 34-200 g, the microwave drying efficiency can be improved by increasing the loading (7.52% to 19.78%), and the unit energy consumption of microwave drying (12.49-35.90 MJ/kg) is reduced
microwave drying of cotton stalks

Microwave test of germinated brown rice

1.1 materials and reagents

Rice (Wuyunjing) Nanjing Yuanwang Selenium-rich Agricultural Products Co., Ltd; GABA Standard, 4-Chloro-3,5-Dinitrotrifluorotoluene Sigma Company; Selenium Standard Solution National Center for Analysis and Testing of Nonferrous Metals and Electronic Materials; Sodium Selenite West Asia Reagent Company; XBridge C18 Reversed-phase Column Waters Company; Acetonitrile, Methanol Company (All of them are chromatographic purity), nitric acid, hydrochloric acid (all of them are high-grade purity), and other chemical reagent companies are analytical pure Guoyao Group.

 Microwave Drying Equipment.

1.2 instruments and equipment

JLGJ4.5 inspection ridge machine Taizhou Grain Instrument Factory; PQX multi-section programmable artificial climate box Ningbo Southeast Instrument Co., Ltd; 101-

Shanghai Sujin Instrument and Equipment Factory; MCR-3 Microwave Chemical Reactor Xi'an Yuhui Instrument Co., Ltd; FW100 High Speed Universal Pulverizer Tianjin Tester Instrument Co., Ltd; THZ-D Desktop Thermostat Oscillator Taicang Qiangle Experimental Equipment Co., Ltd; TDL-5-A Flying Pigeon Centrifuge Shanghai Antinko Instrument Co., Ltd. Learning instrument factory; Dionex Ultimate

Microwave drying of germinated brown rice

Enrichment of Selenium in Germinated Brown Rice and Optimization of Microwave Drying and Extruding Process

Abstract: The effects of selenium-enriched germinated brown rice   and  microwave drying equipment  extrusion on the nutritional quality of selenium-enriched germinated brown rice were investigated by using common japonica rice as raw material.

 microwave drying equipment 

It was found that when the mass concentration of selenium was 10 mg/L, a higher quality selenium-enriched germinated brown rice could be obtained. Under this condition, the germination rate of brown rice was 97.9%, and the organic selenium content was 977.6 μg/kg (mass fraction 98.5%). The content of γ-aminobutyric acid is 445.9 mg/kg; the microwave drying at 40 °C is beneficial to maintain the content of selenium and γ-aminobutyric acid in germinated brown rice; the content of organic selenium and γ-aminobutyric acid in extruded products Compared with brown rice, it increased to 29 times and 5 times respectively.

Studies have shown that sodium selenite can be used as a selenium-enriched reagent to achieve effective selenium-enriched germinated brown rice, and selenium-enriched germinated brown rice can be used to develop related nutrient-expanded foods.

germinated brown rice microwave drying

Study on Microwave Drying Process of Lotus Seeds

Take lotus seed 300 g, fixed wind speed 1.5 m / s, set the wind temperature 40,
50, 60, 70, 80 °C, hot air drying, study the effects of different air temperature on the drying process and product rehydration, determine the appropriate microwave drying equipment conditions.

microwave drying equipment

1.3.2 lotus seed microwave drying equipment the study

Take 300 g of lotus seeds, set the microwave power of 1, 2 kW under vacuum condition of 0.1 MPa, vacuum microwave drying, study the influence of different microwave power on the drying process and product rehydration, and determine the appropriate vacuum microwave drying process. condition.

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1.3.3 Research on Vacuum Freeze-drying Process of Lotus Seeds

300 g of lotus seeds were taken and pre-frozen at -40 °C for 2 h in a vacuum freeze dryer. Under the conditions of vacuum of 60, 90 and 120 Pa, the freeze-drying conditions were set to the first stage -20 °C/12 h. The second stage was -10 °C / 12 h, and the post-drying stage was 30 °C for 10 h. The effects of different vacuum degrees on the freeze-drying process and product rehydration were studied, and the suitable vacuum freeze-drying process conditions were determined.

1.3.4 Research on the hot air-vacuum microwave drying process of lotus seeds

Take 300 g of lotus seeds, dry the lotus seeds with suitable hot air drying conditions to a moisture content of 20%, 30%, 40%, and wet at 6 °C for 6 h, then under a vacuum of 0.1 MPa. Vacuum microwave drying was carried out under the condition of microwave power of 1 kW. The effects of different pre-drying moisture content on the drying process and product rehydration were studied, and the suitable hot air-vacuum microwave drying process conditions were determined.

 lotus seed microwave drying equipment 

Effect of Different Drying Methods on the Quality of Lotus Seeds

Abstract: Five different drying methods of hot air drying, vacuum microwave drying, vacuum freeze drying, hot air-vacuum microwave drying and hot air-air puffing drying of lotus seeds and their effects on physical properties, main nutrients and microstructure of lotus seed dry products were studied. .

 microwave drying equipment

The results show that the order of total color difference is vacuum freeze-drying>hot air-air puffing drying>hot air drying>vacuum microwave drying>hot air-vacuum microwave drying; hardness order is hot air drying>vacuum microwave drying>hot air-vacuum microwave drying> Hot air-air puffing and drying>vacuum freeze-drying, and the order of brittleness is vacuum freeze-drying hot air- Airflow puffing and drying>hot air-vacuum microwave drying>vacuum microwave drying>hot air drying; rehydration order is vacuum freeze drying>hot air-air puffing drying>hot air-vacuum microwave drying>vacuum microwave drying>hot air drying

The content of protein and crude fiber in the five products was not much different; the microstructure of vacuum freeze-drying, hot air-vacuum microwave drying and hot air-air-expansion drying products was observed, and the hot air drying product was still dense. Only a small amount of voids appear in the microwave drying equipment. In general, hot air-air puffing and drying can be used as a suitable processing method for developing lotus seed snack food.

lotus seed microwave drying

Establishment of Microwave Drying Characteristics and Kinetic Model of Instant Mushrooms

Abstract: In order to improve the microwave drying equipment in the production process of instant mushrooms, the effects of microwave power and loading on the microwave drying of ready-to-eat mushrooms were studied. The microwave drying characteristics of ready-to-eat mushrooms were obtained. The effect of water content on the sensory quality of ready-to-eat mushrooms was discussed. The optimum moisture content of ready-to-eat mushrooms was obtained. The kinetic model of ready-to-eat mushrooms microwave drying was studied. The fitting data was fitted by DPS software, and the fitting equation which accorded with the microwave drying law of ready-to-eat mushrooms was obtained. The effect is good; it provides a theoretical basis for the production of ready-to-eat mushrooms.

 microwave drying equipment

Key words: ready-to-eat mushrooms microwave drying; sensory quality; kinetic model

Lentinus edodes is a fungus of the fungus medicinal fungus. It is a fungus of the genus Lactuca, which is also known as the mushroom, the mushroom, the citron, commonly known as the Chinese mushroom. In 2010, the output of shiitake mushrooms in China has reached 4.01 million tons. At present, in addition to fresh food, shiitake mushrooms are processed into snack foods, seasonings and functional foods and medicines.

The mushroom snack food is delicious and convenient to eat, and is favored by consumers. At present, it has been processed into mushroom candied fruit, mushroom puffed food and mushroom fluffy with the mushroom or mushroom foot, but the mushroom snack food accounts for a small proportion of the processed mushroom products. It is far from meeting the needs of consumers and has a broad market prospect. Instant mushroom is a ready-to-eat food of dried mushrooms, which is produced by rehydration, halogenation, drying, cooling, vacuum packaging, sterilization, etc. The drying process is an important part in the production process of instant mushrooms, which affects the taste quality of the products. And storage stability.
ready-to-eat mushrooms microwave drying

Effect of microwave drying and blast drying on rice quality

The experiment was conducted to study the changes of bursting waist rate, germination rate, moisture content and RVA linguistic characteristics of different varieties of rice under the conditions of hot air and microwave drying equipment. The results show that microwave drying is more likely to cause Valley, especially indica rice burst and reduce germination rate.


microwave drying equipment


The RVA spectrum characteristic value was closely related to the apparent amylose and popping waist rate, and the decrease value of hot air and microwave drying was positively correlated with the apparent amylose and popping waist rate, and the correlation coefficients were 0.889","0.906"and 0.789", "and 0.846" respectively. There was also a significant positive correlation between the apparent straight chain detergent and the increase of bursting waist rate during hot air drying and microwave drying, and the correlation coefficient was 0.848 "" and 0.971 ". Drying affected the taste of Japonica Rice and glutinous rice, and the hardness of rice increased slightly. Rice has high amylose content, and microwave drying has great influence on its quality, which is not conducive to later storage and consumption.

Key words: rice microwave drying, hot air drying, burst waist, RVA characteristics

The moisture content of newly harvested rice is very high. If not treated in time, the materials and methods will change every time, which will affect the processing quality and edible quality of rice. On the other hand, the bursting waist rate was related to the basic index of rice. Some studies showed that the basal tamping index of different rice varieties was related to their appearance, and the cracking was most serious in the varieties with wide shape. It has been found that rice varieties with more amylose are more susceptible to cracking than rice varieties with more amylose when they are heated and dried.
 rice microwave drying