微波食品加热
材料科学
微波功率
含水量
能源消耗
功率消耗
功率(物理)
工艺工程
环境科学
汽车工程
电气工程
计算机科学
物理
电信
工程类
量子力学
岩土工程
作者
Ruifang Wang,Zhao Dong-hai,Yaping Gao,Qing Xu,L. Z. Wu,Zhanyong Li
标识
DOI:10.1080/07373937.2021.1927073
摘要
In microwave (MW) drying, the adjustable incident MW power is preferred to improve the product quality and reduce energy consumption. However, the control of incident MW power during the drying process is still a challenging task. By comparing continuous and intermittent microwave drying with gradually reduced microwave power, a control strategy in microwave drying of the green turnip taproot was proposed, based on the experimentally determined dielectric properties and the variation of the electric field intensity with temporal moisture content. The experiments show that such a power control results in higher rehydration ratio of dried green turnip and reduction in energy consumption than these in the continuous and intermittent microwave drying. Moreover, such a power control strategy can maintain the material temperature within the set values with low fluctuations.
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