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【答案】应助回帖
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220chengeng: 金币+2, 感谢应助 2012-12-27 10:56:22
WHQ197: 金币+30, 翻译EPI+1, ★★★很有帮助 2012-12-27 21:27:31
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In order to improve the drying efficiency of high voltage electric field (HVEF), reduce the energy consumption and improve the drying qualities of vegetable, the potato chips, as a representative of vegetable, were respectively dried with ambient air, a high voltage electric drying systems at 20℃, and an oven at 60°C. Shrinkage rate, water absorption and rehydration ratio of dried potato chips were measured. The results indicated that the drying rate of potato chips was significantly improved with the high voltage electric drying systems. The shrinkage rate of potato chips dried by high voltage electric field is 1.1% lower than that of oven drying method. And the rehydration rate of high voltage electric field is 24.6% higher than that of oven drying method. High voltage electric field drying may replace traditional drying method. |
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