Optimization of the microwave drying process for potato chips based on the measurement of dielectric properties

被引：42
作者：
Luo, GuiYi [1 ]
Song, ChunFang [1 ,2 ]
Pu Hongjie [1 ]
Li, Zhenfeng [1 ]
Xu, Wanxiu [1 ,4 ]
Raghayan, G. S., V [3 ]
Chen, Haiying [1 ,2 ]
Jin, Guangyuan [1 ]
机构：
[1] Jiangnan Univ, Sch Mech Engn, Jiangsu Key Lab Adv Food Mfg Equipment & Technol, Wuxi, Jiangsu, Peoples R China
[2] Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing, Peoples R China
[3] McGill Univ, Dept Biosource Engn, Ste Anne De Bellevue, PQ, Canada
[4] Zhejiang Normal Univ, Coll Engn, Jinhua, Zhejiang, Peoples R China
来源：
DRYING TECHNOLOGY | 2019年 / 37卷 / 11期
关键词：
Dielectric properties; Microwave drying; potato chip; power and temperature control; FOOD; TEMPERATURE; MODEL; BEHAVIOR; QUALITY; IMCD; SALT;
D O I：
10.1080/07373937.2018.1500482
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
A microwave drying system with functions of automatic power and temperature control was developed to dry potato chips. The mass and moisture content of the sample are available online. The dielectric properties of the samples were measured during microwave drying, during which the microwave absorption capacity of the samples was analyzed. Afterward, a reasonable power and temperature control scheme was formulated. The enhanced microwave drying technology of potato chips is found by comparing product quality under different schemes. Results show that the change in the dielectric properties of materials during microwave drying is closely related to moisture and temperature variations. A three-stage different temperature control with predefined variable power profiles resulted in the best product quality.
引用
收藏
页码：1329 / 1339
页数：11
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