Characteristics of microwave drying of bighead carp

被引：73

作者：

Duan, ZH

Zhang, M

Hu, QG

Sun, JC

机构：

[1] So Yangtze Univ, Sch Food Sci & Technol, Wuxi 214036, Peoples R China

[2] So Yangtze Univ, Key Lab Food Sci & Safety, Wuxi, Peoples R China

[3] Zhejiang Haitong Food Grp Ltd Co, Cixi, Peoples R China

来源：

DRYING TECHNOLOGY | 2005年 / 23卷 / 03期

关键词：

bighead carp; microwave drying; air-microwave drying; mathematical model; hybrid drying;

D O I：

10.1081/DRT-200054156

中图分类号：

TQ [化学工业];

学科分类号：

0817 [化学工程与技术];

摘要：

The characteristics of microwave drying (MD) and combined air-microwave drying (AMD) of bighead carp muscle were studied experimentally. The results show that the moisture ratio (MR) decreases with an increase in microwave drying time when microwave (MW) power is fixed. The drying rate is fast initially and then falls slowly. Finally, the curve of AMD was steeper than that of MD alone during the initial period of 0-120 seconds. The equation MR = a exp(-kt) fitted the data better than other models.

引用

页码：637 / 643

页数：7

共 16 条

[1]

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[2]

Experimental investigation on solar drying of fish using solar tunnel dryer [J].