Abstract

In microwave (MW) drying, the adjustable incident MW power is preferred to improve the product quality and reduce energy consumption. However, the control of incident MW power during the drying process is still a challenging task. By comparing continuous and intermittent microwave drying with gradually reduced microwave power, a control strategy in microwave drying of the green turnip taproot was proposed, based on the experimentally determined dielectric properties and the variation of the electric field intensity with temporal moisture content. The experiments show that such a power control results in higher rehydration ratio of dried green turnip and reduction in energy consumption than these in the continuous and intermittent microwave drying. Moreover, such a power control strategy can maintain the material temperature within the set values with low fluctuations.

摘要

在微波（MW）干燥中，优选可调节的入射MW功率，以提高产品质量并降低能耗。然而，在干燥过程中控制入射 MW 功率仍然是一项具有挑战性的任务。通过比较连续和间歇微波干燥与逐渐降低的微波功率，基于实验确定的介电特性和电场强度随时间水分含量的变化，提出了一种绿色萝卜主根微波干燥的控制策略。实验表明，与连续和间歇微波干燥相比，这种功率控制导致干萝卜的复水率更高，能耗降低。而且，