Performance evaluation of vacuum microwave drying of edamame in deep-bed drying

Abstract

The experiments of vacuum-microwave (VMW) drying on edamames in a deep bed was investigated and compared in terms of drying rate, final moisture content, and quality of dried products among the different heights of edamame in a deep bed. The results have shown that there was a moisture gradient from the top to the bottom of the bed during the vacuum-microwave drying processing, and the greater depth of the bed, the larger the moisture gradient of the bed. Therefore, it can affect the uniformity and the quality of dried products.