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Study on microwave drying characteristics of ginger based on odor detection

ABSTRACT: Volatile odors of dried ginger samples were collected in microwave drying equipment at 50, 60, 70 and 80 C. respectively. The change of odor profiles at different temperatures and the relationship between flavor emission intensity and drying...

Vacuum Microwave Drying Kinetics and Process Optimization of Purple Potato Chips

Abstract: The drying kinetics and optimumity of purple potato chips under vacuum pressures of -0.05, -0.06, -0.07 MPa, microwave power of 400, 500, 600 W and thickness of 2, 3, 4 mm were studied. Drying conditions. The results show that the vacuum...

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