The Effect of Tempering-Intermittent Drying on Quality and Energy of Plant Materials

Squash slices were dried in a laboratory scale vibro-fluidized bed in batch operation. The optimal drying condition and degradation mechanism of β-carotene was investigated. A mathematical model was established to simulate and predict the quality protection. The changes of other tissue parameters, such as appearance and rehydration ability of the dried product, were analyzed and discussed. Tempering-intermittent drying is proved to reduce degradation of β-carotene, shorten drying time, and reduce energy consumption.