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Microwave Drying Characteristics of Kidney Beans and the Effect of Different Microwave Powers on the Dried Quality of Kidney Beans

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Abstract:

The experiments are designed to study influence of different loading mass and microwave power on drying kidney beans. A conclusion is obtained that all the two factors significantly affect dehydration and power consumption. When the power level increased, the dehydration rate increased while the drying energy consumption decreased. The same water loss will consume more energy when the moisture content is less than about 300 (w%,d.b.). The sensory quality of the dried samples decreased with increase first-stage of power and second-stage power when the power was more than 1.6kW/kg and 1.0kW/kg.

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Periodical:

Advanced Materials Research (Volumes 781-784)

Pages:

1469-1473

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.781-784.1469

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Online since:

September 2013

Authors:

Jin Shuang Wang, Yong Sen Xiong

Keywords:

Dehydration, Dried Quality, Kidney Beans, Microwave Drying, Power Consumption

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© 2013 Trans Tech Publications Ltd. All Rights Reserved

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