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首页> 外文会议>Annual International Meeting of the American Society of Agricultural and Biological Engineers >The Effect of Microwave Vacuum Drying on the Qualityof Tiegun yam
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The Effect of Microwave Vacuum Drying on the Qualityof Tiegun yam

机译：微波真空干燥对领带关山药品质的影响

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Experiments were conducted on the effect of microwave power, vacuum and slice thickness on drying characteristics of tiegun yam. The orthogonal test of three factors and three levels was used to determine the optimal parameters of microwave vacuum drying, with polysaccharides yield as the experimental index. The results showed that there were three evidentstages during the microwave vacuum drying, accelerated stage, constant speed stage and decelerated stage respectively. The optimal parameters wereconcluded from the experiment results as microwave power of 1200 W, vacuum pressure 0.04 MPa, and slice thickness 8 mm.
机译：对微波功率，真空和切片厚度对铁路山药干燥特性的影响进行了实验。三个因素和三个水平的正交试验用于确定微波真空干燥的最佳参数，多糖产量作为实验指标。结果表明，微波真空干燥，加速阶段，恒定阶段和减速阶段分别存在三个Acidistage。从实验结果中的最佳参数可以作为1200W，真空压力0.04MPa的微波功率，并且切片厚度为8mm。

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