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Study on Drying Characteristic and Technology of Sweet Potato Dried by Microwave

Author: JiangYuPing
Tutor: WangJun
School: Zhejiang University
Course: Agricultural Mechanization Engineering
Keywords: Microwave drying Dehydration law Power consumption of the law Drying process
CLC: TS215
Type: Master's thesis
Year: 2008
Downloads: 100
Quote: 0
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Abstract


The sweet potato is one of the traditional cultivation of food crops , to enjoy the nutritional health food \But the high water content , perishables and water loss is short storage period , fresh agricultural products difficult . Microwave drying with traditional drying methods , with a high utilization of geothermal energy , the heating time is short , good quality dried . Experimental study of microwave drying sweet potato chip drying characteristics and better technology , mastered its microwave drying of the best combinations of process parameters , reference has important practical significance for the industrial production of sweet potato microwave drying applications . The main contents of this paper are as follows : (1 ) on the basis of the study microwave drying principle and characteristics as well as the heating system , Overview microwave drying applications in food processing and grain drying and features , review and analysis in the field of microwave drying food at home and abroad Research . (2) experimental study on microwave drying characteristics of sweet potato chip to determine the factors of sweet potato -chip microwave drying experiments , single factor experiment , loading capacity , microwave power , slice thickness analysis on the relationship between moisture content , water loss rate , power consumption changes sweet potato chip microwave drying characteristics , intends to draw its water loss of law and the power consumption of the law . ( 3) The study identifies the mathematical model of microwave drying of sweet potato chip , the DPS software to fit the experimental data obtained sweet potato chip microwave drying regular fitting equation , and the fitting effect of statistical tests . (4 ) design factors ( pre- launch power , pre- drying time , post- launch power ) four indicators (dry product appearance quality , rehydration ratio , the precipitation rate and unit power consumption of the unit time ), the quadratic orthogonal regression rotation combination experiment established objective function regression equation . Optimize analysis, the optimal combination of three factors for each objective function ; based on four objective function is optimized to draw three factors when considering the four indicators optimal combination . Based on the regression equation , analysis and discussion of various experimental factors on the the dried quality indicators investigated . (5) sweet potato chip microwave drying characteristics and better drying process , summarize and analyze Looking applied prospects , in order to accelerate the application of microwave technology in the food processing industry promotion .

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