Abstract: The carrot drying was carried out by combination of hot - air and microwave under different conditions to elucidate the dehydrating dehydrated characteristics of carrots. The factors affecting the dried carrots index were studied in the experiments. The good carrot drying results occurred at 75℃ of hot - air drying, convert point of 60% moisture content and 170 W of microwave. The drying rate was 1.4 times higher by combination of hot - air and microwave than that by hot-air drying, with higher quality on dried carrots.
马先英, 林艾光, 牟晨晓. 用热风与微波组合干燥胡萝卜的工艺[J]. 大连海洋大学学报, 2007, 22(2): 129-132.
MA Xian-ying, LIN Ai-guang, MU Chen-xiao. Drying technique of carrot slices by combination of hot-air and microwave. Journal of Dalian Ocean University, 2007, 22(2): 129-132.