An Experimental Study on Shanghai Green Vegetable Drying by Microwave

Xin-Feng Ge

《Advance Journal of Food Science and Technology》 7卷11期 (2015/04) Pp. 837-840

並列摘要

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.

並列關鍵字

Craft ； drying ； microwave ； shanghai green vegetable