Effect of microwave power on kinetics and characteristics of microwave vacuum-dried longan (Dimocarpus longan Lour.) pulp

文献类型: 外文期刊

第一作者: Su, Dongxiao

作者: Su, Dongxiao;Zhang, Mingwei;Wei, Zhencheng;Tang, Xiaojun;Zhang, Ruifen;Liu, Lei;Deng, Yuanyuan;Su, Dongxiao;Zhang, Mingwei

作者机构:

关键词: Microwave vacuum drying;drying kinetics;longan;microstructure;rehydration

期刊名称:FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL ( 影响因子:2.023; 五年影响因子:2.24 )

ISSN:

年卷期:

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收录情况: SCI

摘要: The drying kinetics of longan (Dimocarpus longan Lour.) pulp processed by microwave vacuum under different microwave levels (2.67, 5.33, 8.00, and 10.67W/g) was investigated (pressure controlled at -85 ± 2 kPa) in the present study. It was found thatthe drying rate of longan pulp was dependent on the microwave power, and the rehydration rate increased from 1.96 to 2.17 with the increase of microwave power from 2.67 to 10.67 W/g. Among nine selected thin layer models, the microwave vacuum drying oflongan pulp was well represented by five models, which were Page, Modified Henderson and Pabis, Wang and Singh, Logarithmic, and Midilli models. Furthermore, the results of statistical analysis indicated that the Midilli model could describe the best experimental data. In addition, scanning electron microscope observation showed that the microwave vacuum-dried longan pulp had a porous structure.

分类号: S1

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