Study On Drying Characteristic And Technology Of Sweet Potato Dried By Microwave

Sweet potato is one of the traditional crop plant, enjoys the "nutritional health food" reputation. Because of high water content, water loss and perishable, the storage is short, it is difficult to keep fresh. Microwave drying has a high utilization of thermal energy, the short time heating, good-quality dried, and other advantages compared to the drying of traditional methods. After studying the properties of drying and better technique through the microwave drying of sweet potato slice experiment, we mastered the law of the microwave drying process and the best combination of parameters. It is of great realistic significance to offer a reference to the application of microwave drying of sweet potato in the industrial production.The details are as follows:(1) After analyzing the principles and characteristics of microwave drying and the heating system. The applications and features of the microwave drying in the food processing and grain drying are outlined. The research situation in the microwave drying at home and abroad are reviewed and analysed.(2) The characteristics of microwave drying sweet potato are found:the single-factor experiments are designed to study the influence of different loading quantity, power and thickness of the slice on drying sweet potato from water content rate, dehydration rate and power consumption change. The laws of dehydrating and power consumption are obtained.(3) The mathematical model of microwave drying of sweet potato slice is obtained. The experiment are processed by the DPS soft. We got the equation. The effect is tested through statistical.(4) The second orthogonal regression rotation experiments are designed with three factors(former-power, former-time and latter-power)toward four indexes(quality of appearance, the ability of absorbing moisture, dehydrating rate and power consumption).The regessive equations are obtained. Through the combination optimization analysis on the three factors respectively, the better parameter combination are obtained. To analyse the of effect. According to the regression equation, to discuss the experimental analysis of the factors on the quality of dried index of the law. (5) To sum up and analyse the characteristics of microwave drying and better drying process of the sweet potato slice. looking forward to the prospect of its use in order to speed up the microwave technology in the food processing industry to promote.