Determination of Equilibrium Moisture Content of Wolfberry and Optimization of the Drying Process
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Abstract:
Wolfberry equilibrium moisture content was an important parameter of wolfberry drying characteristics and drying process optimization. In this paper, static weighing method is used for measuring wolfberry equilibrium moisture content at temperature of 40 ℃-70℃ and relative humidity of 40%~70%. Based on the analysis of the drying characteristic curve, the best process parameters in rapid drying stagewere : temperature 40 ℃ and relative humidity 40%. In constant speed drying stage, the optimum temperature and relative humidity were 50 ℃ and 40%, respectively. In falling rate drying stage, the best temperature was 60 ℃ and the best relative humidity was 40%. Using the drying process, drying time was short and drying quality was good.
