Food and Fermentation Industries >

2020 , Vol. 46 >Issue 2: 85 - 93

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021979

Microwave drying characteristics and kinetic model of cooked purple sweet potato slice

  • SONG Shujie ,
  • WANG Meng
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  • (College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi′an 710119, China)

Received date: 2019-08-13

  Online published: 2020-03-13

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Abstract

Based on the cooked purple sweet potato slices (CPSPS), the effects of microwave power, loading and slice thickness on the drying characteristics, its effective moisture diffusion coefficient (EMDC) of water and color of CPSPS were studied. SPSS software was applied to analyze data and optimize the mathematical model of PSPS drying. The result showed that microwave drying process of PSPSs can be divided into three stages: rising rate drying period, constant drying rate stage and falling rate drying period. Microwave power, loading and slice thickness have a certain influence on the microwave drying characteristics of CPSPS. However, the effect of slice thickness was less significant than microwave power and loading. EMDC increased with the increase of microwave power and slice thickness and the decrease of loading. The maximum EMDC was 1.135 4×10-8 m2/s and the value of Ea was 4.893 8 W/g. Of the six models, the Modified Page model had the highest coefficient of determination R2 (0.999 7), the lowest chi-square χ2 (0.000 5) and root mean square RMSE (0.006 1), and it is the optimum model of the PSPS in microwave drying.

Key words： cooked purple sweet potato slices; microwave; drying characteristics; kinetics; mathematical model

Cite this article

SONG Shujie , WANG Meng . Microwave drying characteristics and kinetic model of cooked purple sweet potato slice[J]. Food and Fermentation Industries, 2020 , 46(2) : 85 -93 . DOI: 10.13995/j.cnki.11-1802/ts.021979

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