Study on the Drying Effect of Microwave Vacuum and Hot Air Drying on Coriander
Coriander has high water content,vigorous life activities and respiratory metabolism,and is prone to corruption and deterioration,and the application of drying technology can prolong the storage period of coriander.In this experiment,the effects of microwave vacuum drying and hot air drying on the drying time and rate of coriander were investigated,and the optimal drying method of coriander was optimised by response surface experiment on the basis of one-way experiment using the rehydration ratio and chlorophyll content as the indexes.The results showed that microwave vacuum drying was better than the hot air drying.The optimal conditions for microwave vacuum drying were microwave power 500 W,vacuum degree-0.06 MPa,loading 300 g.Under this condition,product rehydration ratio of 15.753,product chlorophyll content of 63.207 5 mg/g.
Coriandermicrowave vacuum dryinghot air dryingquality