EFFECTS OF DRYING METHODS AND CONDITIONS ON QUALITY OF DRIED COOKED KIDNEY BEANS

摘要：

　　The drying characteristics of cooked kidney beans were measured at selected conditions.The cooked kidney beans were dried using three drying methods: hot air drying,vacuum drying,and microwave drying.The measured values of moisture content changes for the hot air drying agreed well with the results calculated from the exponential model (above 70 %) and the sphere model (below 70 %).The exponential model was applicable to describe the moisture content change of the sample for the vacuum drying and microwave drying.In addition,the sphere model could be used to describe the rehydration of dried cooked kidney beans.

关键词： drying characteristics hot air drying vacuum drying microwave drying cooked kidney beans

作者: Y.Muramatsu S.Okamoto E.Sakaguchi T.Orikasa A.Tagawa

作者单位: Department of Food and Cosmetic Science,Faculty of Bioindustry,Tokyo University of Agriculture Department of Bioproduction and Environment Engineering,Faculty of Regional Environment Science,Toky Faculty of Agriculture,Iwate University 3-18-8,Ueda,Morioka-shi,Iwate,020-8550,Japan Graduate School of Horticulture,Chiba University 648,Matsudo,Matsudo-shi,Chiba-ken,271-8510,Japan

会议类型: 国际会议

会议名称: The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))

会议地点: 厦门

会议语种:英文

页码: 1-7

在线出版日期: 2012-01-11（万方平台首次上网日期，不代表论文的发表时间）