DRYING CHARACTERISTICS AND DRYING QUALITY OF KIDNEY BEANS USING A TWO-STAGE MICROWAVE PROCESS

摘要

should be long for high sensory quality and moderate for low energy consumption rate and high rehydration ratio. To obtain better results for the three indices, the first-stage power should differ from the second-stage power in drying factor combination. This implies that the alternative microwave power drying on kidney beans should be used.