Drying characteristics and dynamics of shiitake mushroom dried with microwave vacuum equipment
Effects of microwave power, vacuum degree and loadage on the drying rates of mushroom were researched. According to the drying characteristics of microwave vacuum equipment, the drying kinetics models for shiitake mushrooms was established. The result showed that the drying process was divided into three stages as follows: accelerated phase, constant-speed phase and decelerated phase. During the drying process, the dehydrating rate increased with the increase of microwave power, and decreased with the increase of loadage. The vacuum drgree had less effect on dehydrating rate and drying time. The kinetics model for microwave vacuum drying of shiitake mushroom was consistent with Page equation.
国家科技期刊平台
NSTL
万方数据
维普
