关键词: 草果（Amomum tsaoko）, 微波干燥, 中试, 品质

Abstract: TG-DTG technology was used to investigate the causes of uneven dehydration of pericarp and core of Amomum tsaoko during the conventional drying process. Through the dielectric parameter test and exploration test, it is determined that the microwave drying effect is better when the number of Amomum tsaoko spreading layers is 2, which can not only ensure the high energy utilization rate, but also avoid the condensation of water vapor on the surface of the upper layer, so as to improve the drying efficiency. The results of kilogram scale pilot test showed that with the increase of microwave power, the drying time of materials with residual moisture content less than 14% on the conveyor belt was significantly shortened. When the microwave emission power was 9 kW, by adjusting the feeding speed of the conveyor belt, the corresponding drying time could be adjusted to 10~15 min, which could reduce the residual moisture content of Amomum tsaoko to less than 14%. The results of the scanning electron microscope （SEM） before and after drying showed that microwave drying technology could complete the drying process on the premise of ensuring the product quality.

Key words: Amomum tsaoko, microwave drying, pilot test, quality