Experimental study on litchi microwave drying characteristics and its effects on the quality of litchi

In view of existing problems in the hot air drying processing of litchi, the relevant experiment of microwave drying of litchi was done with home-made microwave drying and testing device, and intermittent drying technology was used to test and analyze the characteristics of litchi microwave drying and the influence of drying conditions on the quality of dried litchi and energy consumption. The experimental results showed that the constant speed drying was the main stage of litchi microwave drying and the drying speed depended on different intermittent rates. The changes of temperature could be divided into two stages: rising stage and relative constant stage. The quality of dried litchi was remarkably influenced by microwave-off time. Drying energy consumption was also influenced by intermittent rate, but microwave-on heating time is the key affecting factor.