DRYING CHARACTERISTICS OF ERI SILKWORM SNACKS AS AFFECTED BY COMBINED MICROWAVE AND HOT AIR DRYING

Combined microwave and hot air drying was proposed as an alternative production method for eri silkworm snacks. Drying behaviors were investigated with variation of initial moisture content (30% and 75% wet basis), air temperature (60 degrees C and 80 degrees C) and microwave power (0-300 W). A suitable drying model was chosen based on the highest coefficient of determination, root mean square and chi square values. Color and hardness of dried eri silkworm were determined and compared with commercial varieties. Results showed that the Page model suitably described the drying characteristic of eri silkworm, and the power and Arrhenius functions correlated well with model parameters. Drying conditions affected product qualities such as color and texture. Optimal conditions for best drying characteristics and highest product quality were initial moisture content of 54%wb and microwave power of 300 W at temperatures of 78 degrees C.