Drying kinetic and physical properties of green laird lentil (Lens culinaris) in microwave drying

The objective of this study was to study the drying kinetics of green laird lentil (Lens culinaris) in microwave drying method. The drying data were fitted to the various thin-layer models. All the models were compared using three statistical parameters, that is, coefficient of determination R2, reduced mean square of the deviation X2 and root means square error RMSE. Also, the lentil’s physical and mechanical features crude protein, oil and ash parameters were specified under different microwave levels. It was concluded according to these values that the recommended model is the best model, which can define the drying curves at the practices at 300, 400, 550, 700 and 800 W in drying lentil by microwave.Key words: Microwave, lentil, physical properties, crude protein, drying

Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying

In this study, the quality changes of grass carp fillets dried by microwave-hot-air combined drying under different microwave time were investigated. The salted fillets were dried at 385 W microwave with different time (0, 2, 4, 6, 8, and 10 min), followed by 65℃ hot air to the end. The quality of fillets was evaluated by drying time, color, hardness, rehydration ratio, and taste characteristics (ATP-related compounds, free amino acids, E-tongue taste profile, EUC, and TAV). Results showed that grass carp fillets dried by microwave-hot-air combined drying had better qualities compared with single hot-air drying. Besides, microwave time had obvious effects on the quality changes of grass carp fillets, and 6 min was considered as the optimal drying time