Research Article | OPEN ACCESS
Characteristics of Microwave Vacuum Baking and Drying of Oolong and Its Kinetic Model
1Rongchuan Lin, 2Hetong Lin and 3Qingjiao Lin
1College of Mechanical Engineering, Jimei University, Xiamen 361021, China
2Fujian Bama Tea Co., Quanzhou 362400, China
3Institute of Postharvest Technology of Agricultural Products, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Advance Journal of Food Science and Technology 2013 11:1423-1427
Received: May 17, 2013 | Accepted: August 08, 2013 | Published: November 05, 2013
Abstract
This paper studies the characteristics of microwave vacuum baking and drying of oolong and analyzes the influence of microwave power and vacuum degree in the drying process on the moisture in the tea. According to the variation law of moisture, it explores the relationship between time and wet base moisture contents under different microwave powers and vacuum degrees, as well as the kinetic mathematical model of vacuum drying for oolong using the microwave. Based on the energy balance between the sensible heat, latent heat and the absorptive microwave energy, this model builds verification test by a large number of experimental data and the results indicate that within certain range of radiation power and thickness, the temperature and moisture content of oolong are uniformly distributed, even more uniform especially in the drying period; generally, the temperature distribution within the oolong fails to show integrity. The free water and water vapor may flow as permeate stream in the internal part of oolong under the action of pressure gradient. The migration intensity mainly depends on the intensity of microwave radiation and initial moisture content; the mathematical model established on this basis could better simulate the microwave vacuum drying process of oolong. Due to its high simulation accuracy, it can be used to describe the variation of moisture content with the drying time and power. The test results provide a technical basis for the controllable industrial production of oolong baking.
Keywords:
Drying characteristics, kinetic model, microwave vacuum baking, oolong,
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.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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