Melon weak microwave-assisted hot air drying characteristics and mathematical model

Abstract

Objective: Using Xinjiang melon as raw material, explore melon slices in weak microwave-assisted hot air drying in the process of drying characteristics. Methods: Using R2, χ2 and RMSE as evaluation indexes, compare melon slices of wet basis moisture content under different conditions, the drying rate, moisture content than the distinction, and melon dry dynamics model was set up, and the drying characteristic curve of melon slices was gotten at different slice thickness, the cycle time of microwave, the hot air cycle time. Results: The thinner the slice, the longer the circulation drying time of microwave and dry hot air, the faster the moisture content of the dry base decreased. The faster the drying rate, and the more the moisture ratio changes. The drying process of melon slice can be divided into two stages, accelerated drying and reduced drying, and accelerated drying was the main drying stage. Different slice thickness, microwave circulation time and dry-hot air circulation time, the Thompson equation can better reflect the drying characteristics and laws of melon slices. The R2 ranged from 0.992 9~0.999 9, χ2 ranged from 9.55×10-6~1.51×10-3, RMSE ranged from 0.002 68~0.027 47. The predicted values of Thompson equation were similar to the true ones, R2 was 0.995 0, χ2 was 3.93×10-4, and RMSE was 0.016 58. Conclusion: The model can be used to predict the moisture variation during the dry-hot air drying of melon slices.

Keywords

• melon
• mathematical model
• drying character wastics
• microwave drying