Research on Microwave Drying Characteristics and Kinetic Model of Green Bananas

• Published in: Shipin gongye ke-ji Vol. 43; no. 14; pp. 110 - 117
• Main Authors: Suqing SHEN, Yayuan XU, Dajing LI, Zhongyuan ZHANG, Yadong XIAO, Meimei NIE, Chunju LIU, Tiesong ZHENG
• Format: Journal Article
• Language: Chinese
• Published: The editorial department of Science and Technology of Food Industry 01-07-2022
• Subjects: drying kinetic models; effective moisture diffusion coefficient; green bananas; low-field nuclear magnetic resonance; microwave drying
• ISSN: 1002-0306
• DOI: 10.13386/j.issn1002-0306.2021110276

In order to explore the water diffusion characteristics of green bananas during the microwave drying process, a microwave drying test was conducted to investigate the green bananas drying characteristics under different microwave power densities (3, 5, 7 and 9 W/g), and the microwave drying test model of green bananas was established. Low-field nuclear magnetic resonance (LF-NMR) was used to investigate the internal moisture distribution and change law of green bananas during the drying process. Results showed that drying rate of green bananas in the microwave drying process increased first and then decreased, the effective diffusion coefficient was between 1.082×10−8 and 7.708×10−8 m2/s, and also increased with the increasing of microwave power density. The nuclear magnetic resonance experiments showed that, during the drying process, the free water was removed first, the non-flowing water showed an overall upward trend and then a downward trend, while the combined water showed an overall upward trend. With