Drying Characteristics of intermittent microwave heated fresh-cut high mountain yam slice

Authors

ZHANG Lihua, College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
WU Lifeng, College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
DANG Xinkai, College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
DAI Jianwu, College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya’an, Sichuan 625014, China

Abstract

In order to analyze the drying characteristics of the yam, a homemade batch microwave drying test system was designed, and the drying tests undertaken by using four factors and four levels, including microwave power, thickness of yam, heating and intermittent time. The changes and the characteristics of drying the fresh-cut yam slice heated intermittently by using microwave were analyzed. The results showed that microwave drying process generally included acceleration, constant speed and deceleration phases, and the drying color was the brightest heated for 7 s. Moreover, under this condition, the thickness of slice could impact the contractility seriously, therefore increasing the thickness of slice appropriately could help the yam slices keep good volume after being dried. These results provided a theoretical basis and guidance significance for realizing the process of drying high mountain yam or related products.

Publication Date

1-28-2017

First Page

39

Last Page

44,92

DOI

10.13652/j.issn.1003-5788.2017.01.008

Recommended Citation

Lihua, ZHANG; Lifeng, WU; Xinkai, DANG; and Jianwu, DAI (2017) "Drying Characteristics of intermittent microwave heated fresh-cut high mountain yam slice," Food and Machinery: Vol. 33: Iss. 1, Article 8.
DOI: 10.13652/j.issn.1003-5788.2017.01.008
Available at: https://www.ifoodmm.cn/journal/vol33/iss1/8

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