Influence of soaking and millet/water ratio on microwave-convective drying characteristics and quality of cooked millet under the constant temperature

Authors

WANG Yingqiang, Longdong University, Qingyang, Gansu 745000, China
WEN Jianhua, Nanjing Orient Microwave Technology Co., Ltd, Nanjing, Jiangsu 210041, China
LIU Aiqing, Beijing Semnl Biotechnology Co., Ltd, Beijing 212013, China
ZHAO Hongxia, Longdong University, Qingyang, Gansu 745000, China
YANGWen Xian, Longdong University, Qingyang, Gansu 745000, China
YANG Feng, Longdong University, Qingyang, Gansu 745000, China

Abstract

In this study, the cooked millet was dried using microwave-convective drying under the constant temperature and the effect of soaking and millet/water ratio before pressure cooking millet on the drying kinetics and quality of dried millet were investigated. The results showed that the whole drying process was controlled by diffusion and characterized by two stage falling rate drying. The moisture content during millet drying was predicted by the experienced Henderson and Pabis modle (R²>0.971 4) and the effective moisture diffusivity calculated by Fick's law of diffusion was in the range of 3.30×10^-7 m²/s to 5.03×10^-7 m²/s. The best sensory quality was obtained when the ratio of millet to water was 1.51 (g/mL) and the millet was dipped for 3 h, in which the value of L^*, a^*, b^*, C^*, h° and ΔE was 45.75, 7.56, 38.93, 38.19， 78.84° and 31.64 respectively. Under this condition, the rehydration ratio of millet was the highest(2.48), and it could be rehydrated in 4.2 min.

Publication Date

6-28-2017

First Page

190

Last Page

195,206

DOI

10.13652/j.issn.1003-5788.2017.06.038

Recommended Citation

Yingqiang, WANG; Jianhua, WEN; Aiqing, LIU; Hongxia, ZHAO; Xian, YANGWen; and Feng, YANG (2017) "Influence of soaking and millet/water ratio on microwave-convective drying characteristics and quality of cooked millet under the constant temperature," Food and Machinery: Vol. 33: Iss. 6, Article 38.
DOI: 10.13652/j.issn.1003-5788.2017.06.038
Available at: https://www.ifoodmm.cn/journal/vol33/iss6/38

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