Drying of edamames by hot air and vacuum microwave combination

被引：167

作者：

Hu, Qing-guo

Zhang, Min ^{[1
]}

Mujumdar, Arun S.

Xiao, Gong-nian

Sun, Jin-cai

机构：

[1] So Yangtze Univ, Minist Educ, Key Lab Food Sci & Safety, Wuxi 214036, Jiangsu, Peoples R China

[2] Natl Univ Singapore, Dept Mech Engn, Singapore 117548, Singapore

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

来源：

JOURNAL OF FOOD ENGINEERING | 2006年 / 77卷 / 04期

关键词：

hot air drying; vacuum microwave drying; combination drying; parameter optimization;

D O I：

10.1016/j.jfoodeng.2005.08.025

中图分类号：

TQ [化学工业];

学科分类号：

081705 [工业催化];

摘要：

The characteristics of hot air and vacuum microwave drying were compared using edamame as the raw material, and an optimized combination drying process was then established thereof so as to achieve increased drying rate and enhanced product quality. Edamame was subjected to 70 degrees C hot air drying for 20 min, and then microwave dried at power intensity 9.33 W/g for 15 min under -95 kPa (gauge pressure). The optimized combination drying process exhibited significantly shortened drying time as compared with conventional hot air drying, and greatly decreased mass loads on the vacuum microwave dryer. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：977 / 982

页数：6

共 11 条

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