Study on microwave drying characteristics of instant arrowhead slices and kinetic model

Authors

Xiao-xian TANG, College of Food and Biological Engineer, Hezhou University, Hezhou, Guangxi 542899 , China ；Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899 , China
Zhen-hua DUAN, College of Food and Biological Engineer, Hezhou University, Hezhou, Guangxi 542899 , China ；Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899 , China
Ai-qing REN, College of Food and Biological Engineer, Hezhou University, Hezhou, Guangxi 542899 , China ；Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899 , China
Wei-wen DUAN, College of Food and Biological Engineer, Hezhou University, Hezhou, Guangxi 542899 , China ；Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899 , China
Han-sen LUO, College of Food and Biological Engineer, Hezhou University, Hezhou, Guangxi 542899 , China ；Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899 , China
Cheng-zhen LIN, College of Food and Biological Engineer, Hezhou University, Hezhou, Guangxi 542899 , China ；Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899 , China
Li-ya MENG, College of Food and Biological Engineer, Hezhou University, Hezhou, Guangxi 542899 , China ；Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899 , China

Abstract

The microwave drying characteristics of arrowhead slices was researched, and the drying kinetics model was established on the basis of effects of thickness, lay density and microwave power on the microwave drying characteristics of arrowhead were studied. The results show that the microwave drying process of arrowhead slices is mainly characterized by accelerated drying and deceleration, but when the power density was low, the drying rate appeared a constant stage. The greater the thickness and density were, the smaller the change of drying rate it was. The slower the reduction of moisture content was, and the longer drying time it was. The higher the microwave power density was. The higher the change of drying rate was, the faster the moisture content decreases it was, and the shorter the drying timeit it was. The microwave drying process of arrowhead slices was fitted with Page model, and the predicted values of the model and the experimental values were almost unanimously (R²=0.990 66).

Publication Date

2-18-2023

First Page

177

Last Page

182,227

DOI

10.13652/j.issn.1003-5788.2020.10.034

Recommended Citation

TANG, Xiao-xian; DUAN, Zhen-hua; REN, Ai-qing; DUAN, Wei-wen; LUO, Han-sen; LIN, Cheng-zhen; and MENG, Li-ya (2023) "Study on microwave drying characteristics of instant arrowhead slices and kinetic model," Food and Machinery: Vol. 36: Iss. 10, Article 34.
DOI: 10.13652/j.issn.1003-5788.2020.10.034
Available at: https://www.ifoodmm.cn/journal/vol36/iss10/34

References

[1] 林晓彤,何潮安,李育军,等.华南地区慈姑的栽培与应用[J].长江蔬菜,2019(20):35-37.
[2] 钟艳,戢得蓉,何江红,等.慈菇渣粉面包制备工艺及其配方研究[J].粮食与油脂,2019,32(7):75-78.
[3] 戢得蓉,乔明锋,何江红,等.慈姑全粉对曲奇饼干品质影响及配方研究[J].食品研究与开发,2019,40(15):130-136.
[4] 杨雪帆,吴小南,陈洁,等.慈菇多糖对S180荷瘤小鼠的抑瘤作用[J].海峡预防医学杂志,2020,26(2):37-39.
[5] 石瑶,杨亚玲,李晚谊,等.双水相萃取丽江山慈菇中的秋水仙碱[J].天然产物研究与开发,2012,24(10):1 412-1 416.
[6] 赵力超,曹素芳,刘欣,等.慈姑、荸荠和菱角淀粉共混物的凝胶特性研究[J].现代食品科技,2014(2):17-22.
[7] 陈梦,段玉清,罗孝平,等.慈姑粉的喷雾干燥工艺优化[J].食品工业科技,2018,39(8):136-140.
[8] 陈旭.慈姑的采后贮藏保鲜及慈姑饼干的开发[D].合肥:安徽农业大学,2014:19-24.
[9] 陈梦,段玉清,罗孝平,等.慈姑粉的喷雾干燥工艺优化[J].食品工业科技,2018,39(8):136-140.
[10] 苏晓琳.树莓脆片微波膨化机理与工艺研究[D].哈尔滨:东北农业大学,2019:4-5.
[11] 刘晗.黑加仑整果微波辅助脱水及膨化工艺[D].哈尔滨:东北农业大学,2019:4.
[12] 田华,韩艳婷.苦瓜微波干燥特性及动力学模型[J].食品研究与开发,2017,38(23):125-129.
[13] 刘艳,段振华,唐小闲,等.大果山楂片热风干燥特性及其动力学模型[J].食品工业,2017,38(3):82-87.
[14] 宋树杰,张舒晴,姚谦卓,等.熟化甘薯片微波干燥特性及其动力学模型[J].食品工业科技,2020,41(3):199-205.
[15] 刘兵,李川,段振华,等.罗非鱼片渗透—真空微波干燥特性及动力学模型[J].食品工业科技,2017,38(18):30-35.
[16] 楚文靖,盛丹梅,张楠,等.红心火龙果热风干燥动力学模型及品质变化[J].食品科学,2019,40(17):150-155.
[17] 巨浩羽,杨劲松,赵海燕,等.真空—蒸汽脉动烫漂预处理对百合干燥特性的影响[J].食品与机械,2019,35(11):206-210,216.
[18] 盘喻颜,段振华,刘艳,等.火龙果片微波间歇干燥特性及其动力学研究[J].食品与机械,2019,35(3):195-201.
[19] 刘旺星,陈雄飞,余佳佳,等.胡萝卜微波干燥特性及动力学模型[J].食品工业科技,2019,40(9):68-72,77.
[20] 李婧怡,段振华,刘怡彤.黄秋葵真空微波干燥特性及其动力学研究[J].食品工业科技,2013,34(22):285-289.
[21] 安可婧,徐玉娟,魏来,等.龙眼间歇真空微波干燥动力学研究[J].食品与机械,2018,34(9):30-36.
[22] 李定金,段振华,刘艳,等.利用低场核磁共振技术研究调味山药片真空微波干燥过程中水分的变化规律[J].食品科学,2019,40(5):116-123.
[23] 田华.生姜微波干燥动力学模型构建[J].保鲜与加工,2020,20(1):127-132.