Approximately 3.093 kg[H2O]/kg[DM] of the moisture content was removed in this period.
The drying time reduced by about 3.13 times on increasing microwave power from 200 to 500 W.
Drying rate decreased with increasing drying time and decreasing moisture content.
(5) The effective diffusivity increases as microwave power increases.
(6) In contrast, increasing drying microwave power increased drying efficiency and decreased specific energy
consumption.
In this paper, a laboratory microwave oven was used to dry the shrimp, applying microwave power in the four
levels of 200, 300, 400 and 500W. Results indicated that drying took place in the falling rate period. The drying
rate increased with drying microwave power, but decreased with moisture content. The effective diffusivity
varied from 1.54×10-10 to 1.43×10-9m2/s. About 22.54% increase in drying efficiency and about 28.94%
(0.937MJ/kg[H2O]) decrease in specific energy consumption could be obtainable by increasing the microwave
power from 200 to 500W
Approximately 3.093 kg[H2O]/kg[DM] of the moisture content was removed in this period.The drying time reduced by about 3.13 times on increasing microwave power from 200 to 500 W.Drying rate decreased with increasing drying time and decreasing moisture content.(5) The effective diffusivity increases as microwave power increases.(6) In contrast, increasing drying microwave power increased drying efficiency and decreased specific energyconsumption.In this paper, a laboratory microwave oven was used to dry the shrimp, applying microwave power in the fourlevels of 200, 300, 400 and 500W. Results indicated that drying took place in the falling rate period. The dryingrate increased with drying microwave power, but decreased with moisture content. The effective diffusivityvaried from 1.54×10-10 to 1.43×10-9m2/s. About 22.54% increase in drying efficiency and about 28.94%(0.937MJ/kg[H2O]) decrease in specific energy consumption could be obtainable by increasing the microwavepower from 200 to 500W
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