Performance Evaluation of Vacuum Microwave Drying of Edamame in Deep-Bed Drying

Abstract

The experiments of vacuum-microwave (VMW) drying on edamames in a deep bed was investigated and compared in terms of drying rate, final moisture content, and quality of dried products among the different heights of edamame in a deep bed. The results have shown that there was a moisture gradient from the top to the bottom of the bed during the vacuum-microwave drying processing, and the greater depth of the bed, the larger the moisture gradient of the bed. Therefore, it can affect the uniformity and the quality of dried products.

Keywords:

• Deep-bed drying
• Drying rate
• Final moisture content
• Vacuum-microwave drying

Notes

^a,b,c,d,e Values in the same row followed by different letters are significantly (p < 0.05) different.