Microwave Equipment

bstract: The drying kinetics and optimumity of purple potato chips under vacuum pressures of -0.05, -0.06, -0.07 MPa, microwave power of 400, 500, 600 W and thickness of 2, 3, 4 mm were studied. Drying conditions.

The results show that the vacuum microwave drying equipment of purple potato chips is a fast and slow process. The microwave power has the greatest influence on the drying process of purple potato chips. The higher the power, the faster the drying rate. The drying kinetics fit found that the Page model is best suited to fit the change in moisture ratio during vacuum microwave drying of purple potato chips. Through the comprehensive evaluation coefficient and membership analysis of average drying rate, total color difference, anthocyanin content, swelling capacity, water absorption and oil absorption, the optimum process parameters for vacuum microwave drying of purple potato chips are: -0.05 MPa, 400 W, 2 mm.