Turmeric Microwave Drying Characteristics, And Better Drying Technology Research

Traditional drying processing in Yunnan is low efficiency, and its sanitary situationis poor. This paper put forward a new drying processing way which using microwaveafter compared with other traditional drying processing. This paper based on themicrowave drying experiments of yellow ginger and potatoes. Properties of yellowginger slices and potato slices relevant to microwave discussed. In addition, obtainedthe temperature variations and drying characteristic curves during the microwavedrying process. Experimental results indicated that yellow ginger slices and potatoslices experienced three periods during microwave drying: a pre-heating period, aconstant heating period, and a quick-down heating period. In order to establish theoptimal method for drying yellow ginger slices compared with different combinationof microwave power levels. Moreover, the results show that drying by microwave withhigh-midia-midiahigh combination is better. Meanwhile the mathematical model fordrying yellow ginger slices is obtained, which can describe relation between watercontent and drying time in the process of dehydrated yellow ginger slices. Finaly,designed a low power microwave emission device and investigated the influential facts,such as the microwave power applied, yellow ginger slices' quantity and theirthickness, which decides products' quality. Combined with hot air drying, microwavedrying has less time and power consumption. In a word, this paper put forwardtheoretic accordance and process data for future industrial microwave drying device.