期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：7
期号：11
页码：837-840
出版社：MAXWELL Science Publication
摘要：In order to identify the relationship between the microwave and the drying effect and apply microwave to dry the Shanghai Green Vegetable, studied the Shanghai Green Vegetable drying process by microwave. The results show, microwave can effectively remove the moisture in Shanghai Green Vegetable and the drying quality and drying effect would not be affected. Compared with the traditional drying technology, the microwave drying characteristics are short time, fast speed and high efficiency. The craft provides the basis that the microwave is used in Shanghai Green's Vegetable drying.
