Claim · model-written summary
In the end drying phase, lower microwave levels gave worse energy utilisation for daylily buds.
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Hemerocallis hybrid cultivarVerbatim
e0“Drying kinetics of fresh daylily flower buds ( Hemerocallis Citrine Baroni cv. Mengzihua ) in a microwave oven at 60, 120, 180 and 240 W, respectively, were investigated”
e7“at the end phase of drying, drying at lower microwave levels was worse in energy utilisation”
Title
Effective diffusivities and energy consumption of daylily in microwave drying
Shenghua Ding; Jia You; Kejing An; et al. International Journal of Food Science & Technology 2012. doi:10.1111/j.1365-2621.2012.03147.x
Other claims from this paper (6)
- Observation Drying rate of daylily buds increased at the initial time of microwave drying.
- Observation Drying rate of daylily buds decreased at the end time of microwave drying.
- Association A third-order polynomial model describes the relationship between effective diffusivity and moisture content of daylily buds.
- Association Coefficients of the effective diffusivity model correlated linearly with microwave power level.
- Association A logistic model describes the relationship between activation energy and moisture content of daylily buds.
- Observation In the initial drying phase, energy utilisation efficiency of daylily buds was almost the same at all microwave power levels.