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     Advance Journal of Food Science and Technology


An Experimental Study on Honeysuckle Drying by Microwave

Geng Yuefeng and Ge Xinfeng
College of Electrical and Information Engineering, Xuchang University, Xuchang 461000, China
Advance Journal of Food Science and Technology  2014  2:212-214
http://dx.doi.org/10.19026/ajfst.6.12  |  © The Author(s) 2014
Received: September 18, 2013  |  Accepted: October 23, 2013  |  Published: February 10, 2014

Abstract

In order to identify the relationship between the microwave and the drying effect and apply microwave to dry the honeysuckle, studied the honeysuckle drying process by microwave. The results show, microwave can effectively remove the moisture in honeysuckle and the drying quality and drying effect would not be affected. Compared with the traditional drying technology, the microwave drying characteristics are short time, fast speed and high efficiency. The craft provides the basis that the microwave is used in honeysuckle drying.

Keywords:

Craft, drying, honeysuckle, microwave,


References

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Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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