Microwave-drying Characteristics and Quality of Cut Dioscorea opposite Slices

doi:10.7506/spkx1002-6630-201022043

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 203-206.doi: 10.7506/spkx1002-6630-201022043

• Processing Technology • Previous Articles Next Articles

Microwave-drying Characteristics and Quality of Cut Dioscorea opposite Slices

REN Guang-yue，HUA Chun-guang，DUAN Xu，ZHU Wen-xue

(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China)

Received:2010-06-23 Online:2010-11-25 Published:2010-12-29
Contact: REN Guang-yue E-mail:rgy@mail.haust.edu.cn

Abstract

Abstract:

The effects of microwave power, microwave power per unit mass and slice thickness on drying characteristics of cut Dioscorea opposita were investigated in this paper. The optimal drying processing was explored through orthogonal experiments by evaluating energy efficiency, drying rate and polysaccharide content. Results showed that the drying process exhibited a three-phase process including increasing speed, constant speed and decreasing speed phases. The optimal processing parameters were microwave power of 600 W, microwave power per unit mass of 8 W/g and slice thickness of 5 mm. These studies provide a theoretical reference for microwave drying of cut Dioscorea opposite slices.

Key words: Dioscorea opposite, microwave drying, characteristics, polysaccharide, quality

CLC Number:

TS255.36

REN Guang-yue，HUA Chun-guang，DUAN Xu，ZHU Wen-xue. Microwave-drying Characteristics and Quality of Cut Dioscorea opposite Slices[J]. FOOD SCIENCE, 2010, 31(22): 203-206.

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Microwave-drying Characteristics and Quality of Cut Dioscorea opposite Slices

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