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：2016
卷号：11
期号：12
页码：827-831
DOI：10.19026/ajfst.11.2799
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 in banana slices production process, microwave drying process of banana slices was studied. The effects on drying rate were studied in different microwave power, slice thickness and initial moisture content and variety law of water content was studied during drying process. The experimental results showed that the microwave drying process was divided into three stages: the rising rate, the constant rate and the reducing rate. The most significant effect on drying rate of banana slice is microwave power, followed is initial water content and slices thickness. The bigger microwaves power, the lower initial moisture content, the faster drying rate, the shorter drying time.
