Absrtact: In order to study the law of moisture change in microwave drying equipment for salt-baked chicken, the drying water ratio and temperature change of salt-baked chicken under different microwave power were measured, and the model was fitted with...
Absrtact: In order to explore the characteristics of microwave drying equipment and its effect on quality, the drying curve and rehydration curve of areca nut were studied with fresh areca nut as test sample and hot air drying as control, and the effects...
Absrtact: The influence of dehumidification pressure on the water ratio of drying was studied by using a constant temperature microwave drying device. Non-linear fitting of test data for 8-minute thin-layer drying model of food was carried out. The...
Absrtact: The effects of frequency (1-3 000 MHz), moisture content (20%-80%) and temperature (20-100 C) on relative dielectric constant and dielectric loss factor of BlackBerry were measured and studied by network analyzer. The microwave drying equipment...
Abstract: papaya was prepared from Papaya by microwave drying equipment . The effects of monoglyceride and soy protein isolate on the foaming characteristics of fruit pulp were investigated. The characteristics of microwave drying were studied, and the...
ABSTRACT: In order to compare the effects of six different drying methods on nutrient composition, microstructure, sensory quality, flavor composition and production cycle of banana drying products, such as ordinary hot air drying, vacuum freeze drying,...
Absrtact: The microwave penetration depth of poplar wood with different moisture content was theoretically studied by using microwave drying equipment , and the effects of microwave frequency and moisture content of poplar wood on Microwave...
ABSTRACT: In view of the influence of power change in microwave drying equipment , the soybean with 20% initial wet base moisture content was used as the model material. When the power density was 0.8 W/g, 0.6 W/g and 0.4 W/g, the microwave drying was...
ABSTRACT: In the world, there are more than 6 million germplasm resources, of which more than 90% are seeds. It is urgent to protect these germplasm resources. Firstly, several methods of wheat seed drying and preservation and their characteristics were...
For a long time, most instant noodles sold on the market are fried instant noodles. The production of fried instant noodles needs a large amount of imported brown oil. On the other hand, the oil content of fried instant noodles is difficult to control,...
