The primary description of soft white sugar drying in a microwave tunnel

This paper investigates drying soft white sugar in a microwave tunnel. Reductions in moisture content of the soft white sugar Aw, as well as various associated factors were investigated. These are initial moisture content of the soft white sugar w 0 , time it spent in the microwave tunnel T, and the sugar temperature on exiting the tunnel t. The combination effects of these factors on drying are discussed and a mathematical model to describe this drying process is established. Within this model, four factors, w 0 ,τ, Aw as well as t are related. From this we can estimate the value of any one of these factors if the values of others are known. This model is therefore useful in controlling drying of the soft white sugar in a microwave tunnel.