Microwave Drying Technology Research on Brown Sugar Ginger Preserved Fruits

Brown sugar, ginger preserved fruits is new products. The microwave drying process parameters ofbrown sugar, ginger preserved fruits have been studied. For the ginger products development, products nutrition health care value fully maintained and ginger products rich and even microwave technology industrialization to provide the reference. The influences of different microwave drying condition to dehydrated ratio of brown sugar, ginger preserved fruits,sensory quality were discussed through single factor and orthogonal experiments and the optimal processing condition was obtained.That is to say drying method of intermittent drying,microwave power 320 W load of 90 g, the drying time of 6 min, better sensory quality of products was obtained.Sample Was translucent, slightly puffed, not coking, uniform color, glossy, full organization, toughness, pure taste and ginger spice and brown sugar flavor moderate.