Research On Microwave Drying Characteristics And Technology Optimization Of Carya Cathayensis Sarg

In China, Carya cathayensis Sarg, one of the woody oil plants, has the highest seed yield per plant and is rich in amino acids and protein. It is welcomed and has a wild market prospects because of its health function and medicinal value. But drying has always been the bottleneck in the production process, the traditional drying method has many disadvantages like high cost, poor efficiency, uncontrollable temperature and rate of water content in drying process, coking and incomplete desiccation. As a result, it cannot meet the drying requirements and restrict the development of this industry. Microwave drying has many advantages like fast heating speed, uniform heating, high efficiency, low consumption, controllable, high quality, better working conditions and automation. Currently it has been applied widely in food processing field and obtained remarkable economical benefits. Based on this, research on microwave drying is carried out in order to obtain drying characteristics, mechanism and optimizing process parameters, which has great significance for improving microwave drying technology.The research on mechanism and theories of heat transferring and food drying process has been carried out based on the influence of microwave on drying characteristics. The single factor experiment has been conducted to obtain the significance level and law of the influence of these factors on drying characteristics. Then the orthogonal experiment was using to obtain the optimizing process conditions, the advantages and disadvantages of piecewise method and constant power and variable power method were obtained by contrast. At last, the thin-layer drying empirical model was established according to the relative experience and the microwave drying dynamic model was fitted in SPSS. The conclusions are as follows.1、The single factor experiment proves that microwave power has more significant effects on dehydrating characteristics and quality than loading capacity, the dehydrating speed increases and drying time reduces as the microwave power increases. On the contrary, the drying time increases as the loading capacity increases. This process contains two stages:speeding up and speeding down, the dehydrating process is the former stage. no matter the power, the drying speed is the highest in the first 4min-10 min.2、By using two factors and three levels orthogonal experiment to study the impact on hickory drying rate, drying energy consumption and product quality with microwave power and loading capacity. Drawing trend of factors and various indicators on the basis of the experimental data, primary and secondary order Listed by poor size of each factor under the various indicators, overall balance to determine the optimal process conditions of microwave drying.3、It proved that the drying rate of each power gear can be achieved differently at different stages of material dehydration by using different combinations modes of variable power and heating times, this model can improve the quality of dried products, and reduce energy consumption. It is better than the constant power drying process for improving the efficiency of microwave drying and lowering energy consumption.4、According to the experience of thin layer drying mathematical model, the researches on mathematical model of microwave drying were carried out. By regression analysis of the data in the relevant statistical analysis software, mathematical model of microwave drying were fitted. The result shows that the mathematical model of microwave drying is suited to the Page equation:MR=exp(-ktN).