Research Article | OPEN ACCESS
An Experimental Study on Shanghai Green Vegetable Drying by Microwave
Ge Xinfeng
College of Electrical and Information Engineering, Xuchang University, Xuhang, 461000, China
Advance Journal of Food Science and Technology 2015 11:837-840
Received: October 12, 2014 | Accepted: November 3, 2014 | Published: April 10, 2015
Abstract
In order to identify the relationship between the microwave and the drying effect and apply microwave to dry the Shanghai Green Vegetable, studied the Shanghai Green Vegetable drying process by microwave. The results show, microwave can effectively remove the moisture in Shanghai Green Vegetable 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 Shanghai Green's Vegetable drying.
Keywords:
Craft, drying, microwave, shanghai green vegetable,
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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