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.
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页码：731 / 736
页数：6
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