Experimental study on microwave drying of coriander

Zhu Dequan; Wang Jixian; Zhu Dewen; Xia Ping; Zhou Jiemin; Zhang Niansheng

Volume 23 Issue 12

Dec. 2007

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Abstract

Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE) > 2007 > 23(12): 242-246.

Zhu Dequan, Wang Jixian, Zhu Dewen, Xia Ping, Zhou Jiemin, Zhang Niansheng. Experimental study on microwave drying of coriander[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2007, 23(12): 242-246.

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Experimental study on microwave drying of coriander

1.
College of Engineering, Anhui Agricultural University, Hefei 230036, China
2.
Department of Automation, University of Science and Technology of China, Hefei 230027, China
3.
Nanjing Research Institute for Agricultural Mechanization, Ministry of Agriculture of the People's Republic of China, Nanjin 210014, China

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Received Date: July 02, 2006
Revised Date: November 10, 2007
Published Date: December 30, 2007

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Abstract

Abstract

In order to improve the quality of dried vegetable, the experiment of the effects of microwave drying factors on drying efficiency and quality of dried coriander was conducted. The impacts of heating power, thickness of materials and airflow rate on the characteristics of microwave drying of coriander, the quality of dried coriander and energy consumption were investigated by orthogonal experiment design. The impacts of factors on experimental indexes were analyzed to select the optimum process parameters of microwave drying of coriander by range analysis and variance analysis of orthogonal experiment. Experimental results show that the effects of parameters of microwave drying on the characteristics of microwave drying of coriander, the quality of dried coriander and energy consumption are different, and airflow rate has greatest influence on drying rate, quality indexes of dried coriander. The constant rate drying is the main stage of microwave drying of coriander. The optimum drying parameters for obtaining higher productivity and quality of dried coriander are as follows: heating power 1.125 W/g, material thickness 1.5 cm and air flow rate 60 m/min. Under these conditions the higher edible quality can be maintained after drying process, and energy consumption is low.
- coriander,
- microwave drying,
- drying characteristics,
- quality

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