Power-adjustable microwave vacuum intermittent drying technique of scallop adductors
In order to solve the physical and sensory problems of continuous microwave vacuum drying of scallop adductors caused by the material overheating, experiments of power-adjustable intermittent microwave vacuum drying of scallop adductors were performed. Variables including the microwave power density (1,2,3 ,4 W/g) , intermittent ratio (10s-on/20s-off and 20s-on/10s-off) and the vacuum degree were kept at 90 kPa. The drying time, shrinkage rate, rehydration rate and sensory characteristics of intermittent drying were compared with those of continuous drying. The results showed that the intermittent drying avoided the phenomenon of charring and incrustation, improving the dried products quality. Dried scallop adductors with pretty good sensory characteristics were produced when the microwave power density was 3 W/g and intermittent ratio was 10s-on/20s-off, and the mois-ture( wb) of 13% was reached within 190 min with the shrinkage rate of 56.07% and rehydration rate of 66. 80%.
NETL
NSTL
万方数据
维普
