ZHANG Li-hua, LIU Bo, LIU Tao-tao, LI Guang-hui. Research of intermittent microwave drying properties and kinetic model of ginkgo fruit[J]. Science and Technology of Food Industry, 2013, (18): 127-131. DOI: 10.13386/j.issn1002-0306.2013.18.052
Citation: ZHANG Li-hua, LIU Bo, LIU Tao-tao, LI Guang-hui. Research of intermittent microwave drying properties and kinetic model of ginkgo fruit[J]. Science and Technology of Food Industry, 2013, (18): 127-131. DOI: 10.13386/j.issn1002-0306.2013.18.052

Research of intermittent microwave drying properties and kinetic model of ginkgo fruit

  • A self-made online testing device for microwave drying was applied to researching the intermittent microwave drying properties of ginkgo fruit.Effects of different microwave power, action time and intermittent time on drying speed were investigated.Results showed that:the intermittent microwave drying process of ginkgo fruit including acceleration, constant rate, and falling rate stage.A kinetic model of moisture content and action time of intermittent microwave drying of ginkgo was established based on experimental data and test of fit was carried out for the model.Results showed that model of page could accurately describe the microwave drying process of ginkgo fruit and the moisture content and drying speed at each period could be described by the equation obtained.
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