Performance evaluation of vacuum microwave drying of edamame in deep-bed drying

被引：15
|
作者：
Hu, Qing-guo
Zhang, Min
Mujumdar, Arun S.
Xiao, Gong-nian
Sun, Jin-cai
机构：
[1] So Yangtze Univ, Key Lab Food Sci & Safety, Minist Educ, Wuxi 214122, 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：
DRYING TECHNOLOGY | 2007年 / 25卷 / 4-6期
关键词：
deep-bed drying; drying rate; final moisture content; vacuum-microwave drying;
D O I：
10.1080/07373930701291199
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
The experiments of vacuum-microwave (VMW) drying on edamames in a deep bed was investigated and compared in terms of drying rate, final moisture content, and quality of dried products among the different heights of edamame in a deep bed. The results have shown that there was a moisture gradient from the top to the bottom of the bed during the vacuum-microwave drying processing, and the greater depth of the bed, the larger the moisture gradient of the bed. Therefore, it can affect the uniformity and the quality of dried products.
引用
收藏
页码：731 / 736
页数：6
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