Low Temperature Vacuum Microwave Drying of Banana Slices

The following is our company's low-temperature vacuum microwave drying experiment for banana slices:

1, experimental equipment: vacuum microwave drying equipment 30KW (power adjustable)

2, experimental methods: 2 500 kg fresh banana slices were selected and put into vacuum microwave drying equipment for drying

3, experimental stage: the experiment was divided into three stages, initial stage, middle stage and later stage.

4. The experiment process:

1. Fresh bananas were weighed 2500 kg and sliced evenly on the tray. Then the experiment was started in vacuum microwave drying equipment .

2. When all the trays are put in, close the door of the box and start the vacuum microwave drying equipment.

p>3. Initial stage: adjust the power of the equipment to 9KW, vacuum at -0.08Mpa, temperature at 30 ~C, time for 3 minutes, and carry out preliminary low-temperature dehydration drying of banana slices. After cooling for 1 minute, the temperature will be 20 degrees Celsius.

4, middle stage: adjust the power of the equipment to 12 KW, vacuum degree to - 0.08 Mpa, temperature to 62 (?) C, time to 10 minutes, the whole dehydration drying of banana slices. After cooling for 2 to 3 minutes, the temperature is reduced to 30 C.

5, later stage: adjust the power of the equipment to 6 kw, keep the vacuum at - 0.08 Mpa, control the temperature at 60 C, time for 5 minutes. Deep dehydration and drying of banana slices, then holding for 1 minute, to be cooled and taken out for color observation and weighing.

5. The results show that the color of banana slices is perfect and there is no carbonization after drying. The final moisture content of banana slices is 3% - 5%, which is lower than that of the market finished banana slices (5% - 7%).

[Recommended Video]: Banana slice drying video, the above data experiment is true and effective, peers do not reproduce,.