Microwave drying characteristics of cut tobacco
The microwave drying characteristics of cut tobacco were studied in this paper. The changes of moisture content and temperature with microwave treatment time were investigated. The microwave drying curve was obtained and the effects of different processing conditions, such as initial moisture content of cut tobacco, power of microwave and vacuum on the drying curve were studied. Based on these, the mathematical model of microwave drying was established. The conclusions showed that: microwave drying of cut tobacco was divided into three phases: increasing-speed, constant-speed and decreasing-speed. The higher the power of microwave, the more rapid the dehydration was and the more rapid the temperature increased. The higher the initial moisture content, the more rapid the dehydration was. The lower the initial moisture content, the higher the final temperature was. The effects of vacuum on drying characteristic were obscure. The Page equation was found quite suitable to describe the dynamics during microwave drying of cut tobacco.