Microwave Drying Characteristics of Soybeans in Single and Variable Microwave Power Density
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Ruifang Wang
Abstract
Drying characteristics of soybeans under different microwave (MW) processing schemes were studied in regard to energy aspects. For drying in a single microwave power density, the experiments were carried out at a constant MW output power throughout the process. It was found that the drying rate is enhanced together with reduced energy consumption at higher single power density, but the soybean cracking ratio is increased gradually from 2 % to 40 % when the power density was changed from 0.2 W/g to 0.8 W/g. Efforts were made to reach a compromise between the drying rate and dried soybean quality by varying the MW power density in several steps overall the drying process, but soybean cracking occurred at a higher ratio due to the fluctuation of drying rate. Microwave drying of soybeans under the power density less than 0.2 W/g with slow and stable drying rate can achieve the soybean cracking ratio controlled within 5 % and lower energy consumption.
Funding statement: The research is supported by the National Natural Science Foundation of China (21106104) and Specialized Research Fund for the Doctoral Program of Higher Education (20111208110004).
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- Effect of Drying Methods on the Rheological Properties of Sugar Beet Pulp Pectin
- Addition of Whey Protein in Bread-Making: Textural Parameters and Antioxidant Potential of Leavened and Unleavened Bread
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