Modeling of Microwave Vacuum Drying of Chinese Yam

doi:10.3969/j.issn.1673-1689.2012.10.010

Home > Archive>Volume 31, Issue 10, 2012 >1069-1073. DOI:10.3969/j.issn.1673-1689.2012.10.010

Modeling of Microwave Vacuum Drying of Chinese Yam
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                        10.3969/j.issn.1673-1689.2012.10.010
                    
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Research on microwave vacuum drying of Chinese yam was carried out by using a microwave vacuum drying equipment.The thin layer microwave vacuum drying model of Chinese yam was established by analyzing the relationship between moisture ratio and time of experimental data.The results indicate that moisture ratio was linear before the moisture content of materials was 50% in the microwave vacuum drying.The prediction model of moisture ratio was MR=(0.103 225 3P-1.628 6×15-5W-0.009 729 556)(1/(0.089 295 9P-1.566 473×10-5W-0.010 239 25)+t).The model could describe and predict change regulation of moisture ratio very well according to the comparison of experimental values and calculated values.

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REN Guang-yue, DUAN Xu, LI Hui, ZHU Wen-xue. Modeling of Microwave Vacuum Drying of Chinese Yam[J]. Journal of Food Science and Biotechnology,2012,31(10):1069-1073.

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Online: June 17,2014
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