Optimization of Microwave Coupled Hot Air Drying for Chinese Yam Using Response Surface Methodology

Optimization of Microwave Coupled Hot Air Drying for Chinese Yam Using Response Surface Methodology

The effect of microwave coupled hot air drying on rehydration ratio (RR) and total sugar content (TSC) of Chinese yam was investigated. Single factor test and response surface methodology were used for process parameter optimization with hot air temperature, hot air velocity, slice thickness, and mi...

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Bibliographic Details
Main Authors: Hanyang Wang, Dan Liu, Haiming Yu, Donghai Wang, Jun Li
Format: Article
Language:English
Published: MDPI AG 2019-10-01
Series:Processes
Subjects:
chinese yam
microwave coupled hot air
process optimization
rehydration ratio
total sugar content
Online Access:https://www.mdpi.com/2227-9717/7/10/745

Internet

https://www.mdpi.com/2227-9717/7/10/745

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