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Microwave drying technology

Microwave drying technology
    Unlike other microwave drying and hot air drying method , because of its unique heating characteristics , fast drying , drying time is short, dry, high quality and efficiency , which in the processing of agricultural products and food industry more and more attention . Over a decade ago , foreign to microwave drying grain were studied, but in recent years there are about microwave drying fresh fruit , fresh vegetables and raw fruits and vegetables such as research reports . At present , the domestic microwave drying technology used in food processing research also increasing, but most concentrated in wheat, rice and corn or other grains, litchi , longan, dried fruit , potatoes , carrots, fresh ginger and other fruit and vegetable raw materials research .
Because microwave drying characteristics unique , taking intermittent microwave drying method of drying , further drying process is divided into several stages , and now there are two points of law: constant speed and deceleration and acceleration, constant speed and deceleration .
CEREALS Wheat and other studies on microwave drying characteristics and dried quality. The results show that the microwave drying process, including wheat and deceleration constant two drying stages in wheat substantially constant speed phase dehydration process . Note For wheat microwave drying, drying can be segmented , that is, different drying stages using different heating measures . And draw using the drying power of 0.2 W / g, laying thickness of 2 em, wind speed of 45 m / rain process , can be maintained after drying wheat breeding value and food value. Wang and other studies have found that microwave drying grain dehydration, temperature change process can be divided into two phases , drying power in O. 2 W / g or less, germination rate, fissuring rate. Zhu Dewen obtained by testing microwave
The best rice drying process: drying power ≤ O. 2 W / g, temperature 50 ℃, the average water loss rate of 0.1% / min. As seen from the microwave power of less than drying rice 0.2 W / g.
    Microwave drying fruits and vegetables in order to avoid affecting the quality of intermittent drying method , Chen Yan and other intermittent drying of litchi , longan dry microwave drying characteristics and quality . The results showed that , litchi, longan microwave drying the whole process can be divided into acceleration, constant speed , deceleration three stages , dehydration process at constant speed phase substantially , while a very short period of deceleration . Intermittent drying rate depending on the ratio of the microwave to dry after pause time quality is significantly affected. Microwave heating time the greatest impact on the drying speed , the time of intermittent heating time constrained . They also proposed to shorten the drying period taking into account the heating time to control the material temperature, avoid excessive drying . Wang Mei and other options first intermittent microwave drying , hot air drying method, the peaches and candied apple drying experiments conducted . The results showed that microwave drying rate interval time has a significant influence .

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