Establishment of the Kinetic Model of Microwave Drying of Traditional Surface Patch in Soup

In this paper, the influence of microwave power, thermal power and loading capacity on the drying characteristics of Xinjiang traditional surface patch in soup were studied. Based on the variation trend of dry base moisture content, drying water loss rate and water ratio of the surface patch in microwave drying process, the water loss rule of the surface patch in microwave drying process was obtained. The results showed that: With the increasing of microwave power, the greater of the firepower, the smaller of the loading capacity, the faster decreased of the moisture content of dry basis, and the greater of the change of drying rate and moisture ratio. And the curves of lnMR-t and ln(−lnMR)−lnt showed that the Page equation could better reflect the microwave drying law of the surface. The Page equation under different microwave power (G) was as follows: ln(−lnMR)₁=8.3519×10⁻³G+8.1588×10⁻⁶G²−1.5967+(0.45334+2.9425×10⁻³G−2.285×10⁻⁶G²)lnt. Under different microwave firepower (H), the Page equation was ln(−lnMR)₂=2.1635×10⁻²H−6.44063×10⁻⁵H²−4.39914+(1.4709−4.7125×10⁻³H+2.0625×10⁻⁵H²)lnt. Under different loads (S), the Page equation was ln(−lnMR)₃ =4.8846×10⁻²S−4.7936×10⁻⁴S²−1.57847+(0.12282+2.71275×10⁻²S−1.319375×10⁻⁴S²)lnt. Combined with the surface quality and factory production, the better microwave drying combination of power, firepower and surface loading capacity was 550 W, 60% and 100 g, which was verified to have strong feasibility and would provide the technical support for the surface microwave drying process.