Characteristics of osmotic-microwave drying of Tilapia fillets
characteristics of drying different thickness （3mm. 5ram, 10mm） and Water content （70.87%, 62.17%. 51.49%） of Tilapia fillets are stud- ied by osmotic-microwave and the microwave Power are 200 W, 400 W, 600 W. Drying rate are increasing with the microwave power When the initial moisture content is high and the drying time was shorter more obviously. However, the drying rate is decreased when increasing the microwave power as the water content is low. The lower water content is, the effect of thickness on drying is lower. In addition, osmotic-microwave model is obtained by fitting experimental data.
NETL
NSTL
万方数据
维普
