香蕉微波真空干燥的实验研究

Drying experimental study of banana dried with microwave vacuum equipment

对香蕉片进行了微波真空干燥的实验研究,获得香蕉微波真空干燥过程中温度的变化规律和相应的干燥特性曲线;研究了微波功率、真空度、以及切片厚度对干燥过程的影响。结果表明:微波功率越大、真空度越大、切片越薄,水分蒸发的越快,干燥的时间越短。

Piece of banana was the experimental study of microwave vacuum drying.The variation in temperature and the corresponding drying curve were obtained in microwave vacuum drying process.The affect of microwave power,vacuum,and slice thickness on the drying process were studied.The result showed that: the more faster evaporation with the increase of microwave power,the greater of the vacuum degree and the thinner slices.The dehydrating time decreased with the more faster evaporation.