Control System and Quality Optimization of Pulsed Continuous Microwave Drying of Raspberry Pulp

To improve the uniformity of microwave heating and enhance the quality of continuous microwave drying for raspberry pulp, a self-developed programmable logic controller (PLC) control system with pulsed microwave output was implemented. The central composite experimental design method was employed to...

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Bibliographic Details
Published inShipin gongye ke-ji Vol. 45; no. 16; pp. 259 - 271
Main Authors Xianzhe ZHENG, Kesen FU, Yuhan ZHANG, Tianlin LU, Huiran LIU, Caiyu BAI
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.08.2024
Subjects
anthocyanin
microwave drying
programmable logic controller
pulse
raspberry pulp
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Summary:To improve the uniformity of microwave heating and enhance the quality of continuous microwave drying for raspberry pulp, a self-developed programmable logic controller (PLC) control system with pulsed microwave output was implemented. The central composite experimental design method was employed to analyze the effects of four experimental factors, namely microwave duty cycle, pulse period, air velocity and drying time on the average temperature, temperature dispersion value, moisture content, moisture content dispersion value, anthocyanin retention rate, and anthocyanin retention rate dispersion value of raspberry pulp. The optimal process for pulsed microwave drying of raspberry pulp was obtained. Compared with dried pulp quality and uniformity indexes from pulsed microwave drying, commonly used feedback temperature control microwave drying, intermittent microwave drying, and continuous microwave drying processes to develop a continuous microwave drying quality optimization control system for raspberry pulp
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2023100058