Drying Characteristics and Quality of Yam Slices of Different Thickness during Microwave Intermittent Drying

DOI

10.2991/icadme-17.2017.36How to use a DOI?

Keywords

Yam slices, microwave intermittent drying, drying characteristic, Weibull model, quality

Abstract

Homemade batch microwave drying test apparatus using different parameters on fresh-cut alpine yam slices during microwave intermittent drying experiments, the drying characteristics of fresh-cut alpine yam slices, the dynamic model and the drying quality was studied in the paper. The results showed that the whole microwave intermittent drying process of alpine yam slices generally includes acceleration, constant speed and deceleration stages. The slice thickness have a significant impact on shrinkage characteristics, and improve slice thickness had good influence on keeping the dry volume of samples.

Copyright

© 2017, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Jian-Wu Dai
AU  - Wen Qin
AU  - Zhi-Jun Wu
AU  - Pai Zhang
AU  - Li-Hua Zhang
PY  - 2017/07
DA  - 2017/07
TI  - Drying Characteristics and Quality of Yam Slices of Different Thickness during Microwave Intermittent Drying
BT  - Proceedings of the 2017 7th International Conference on Advanced Design and Manufacturing Engineering (ICADME 2017)
PB  - Atlantis Press
SP  - 183
EP  - 188
SN  - 2352-5401
UR  - https://doi.org/10.2991/icadme-17.2017.36
DO  - 10.2991/icadme-17.2017.36
ID  - Dai2017/07
ER  -