Cooked Sweet Potato Drying Characteristic Study Food Science Specialty

The paper studied the cooking character and the dryingcharacter of sweet potato, and concluded the best cooking method andcondition. By the contrast of hot air drying character and microwave dryingcharacter of cooked sweet potato, concluded the hot air drying mathematicmodel and the microwave drying character mathematic model of it. Thesemathematic models supply some theoretic information to the products industryof sweet potato.According to the results of the experiments, the best cooking condition ofsweet potato is that the size is 8×8×8mm, the proportion between materialsand water is 3:5, the cooking way is blanching and the cooking time is 4min.The hot-air drying condition should be that the drying temperature is 75℃, the cooking method is blanching, the density of materials is 7.6 kg/m², thedrying velocity is 0.3m/s～0.5m/s. The drying mathematic model is: MR=e^-rÏ„N,r=e⁽-4.60282+0.00696t₁+1.57675v-0.32548ρ, N=0.72503+0.00483t₁-0.09450v+0.03676ρ, F=1102.35 (＜0.001).The microwave-hot air united drying condition is that the radiation powerof microwave is 0.82～1.23W/g, the interval is 30～45min, the water contentis 65～70% at the beginning of the hot-air drying and the hot-air dryingtemperature is 72～78℃. The drying mathematic model is that: qu=30.582989-24.545659Z₁+0.1Z₂-0.273994-0.298490Z₄-0.387570Z₁Z₁+0.052828Z₂Z₁+0.000397Z₂Z₂+0.093048Z₃Z₁+0.000148Z₃Z₂+0.000669Z₃Z₃+0.271341Z₄Z₁-0.002251Z₄Z₂+0.002136Z₄Z₃+0.000759Z₄Z₄ sp=278.196172+25.324960Z₁+1.011550Z₂-1.536566Z₃-6.362326Z₄+40.572392Z₁Z₁-0.684381Z₂Z₁+0.002574Z₂Z₂+0.206773Z₃Z₁+0.000653Z₃Z₂+ 0.009752Z₃Z₃-0.941071Z₄Z₁-0.008279Z₄Z₂+0.003417Z₄Z₃0.044456Z₄Z₄。exh=-422.036638+1.355181Z₁+0.164606Z₂+0.855330Z₃+10.8918226Z₄-17.029199Z₁Z₁-0.201820Z₂Z₁-0.001619Z₂Z₂-0.225942Z₃Z₁+0.000011995Z₃Z₂+0.000496Z₃Z₃+0.573228Z₄Z₁+0.000180Z₄Z₂-0.011833Z₄Z₃-0.069511Z₄Z₄。...