Modeling of microwave drying of fruits

Drying Technology

Volumn 28, Issue 10, 2010, Pages 1178-1184

  Arballo, Javier R ^a,b   Campañone, Laura A ^a,b   Mascheroni, Rodolfo H ^a,b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Fruits; Lambert's law; Microwave drying; Modeling; Simulation

Indexed keywords

COUPLED SYSTEMS; ELECTROMAGNETIC ENERGY; HEAT AND MASS TRANSFER; LAMBERT'S LAW; LIQUID EVAPORATION; MASS LOSS; MATHEMATICAL MODELING; MATHWORKS; MICROWAVE DRYING; MODELING; SIMULATION; TEMPERATURE HISTORY;

CURING; DIFFERENTIAL EQUATIONS; ELECTROMAGNETIC WAVES; FRUITS; MASS TRANSFER; MICROWAVE DEVICES; MICROWAVE HEATING; MICROWAVES; STOVES;

DRYING;

EID: 77957916166     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2010.493253     Document Type: Article

References (35)

1. Zhang, M.; Tang, J.; Mujumdar, A.S.; Wang, S. Trends in microwave-related drying of fruits and vegetables. Trends in Food Science and Technology 2006, 17, 524-534.
2. Datta, A.K.; Anantheswaran, R.C. Handbook of Microwave Technology for Food Applications; Marcel Dekker: New York, 2001.
3. Al Haddad, M.; Mounir, S.; Sobolik, V.; Allaf, K. Fruits & vegetables drying combining hot air, DIC technology and microwaves. International Journal of Food Engineering 2008, 4 (6), article 9.
4. Khraisheh, M.A.M.; McMinn, W.A.M.; Magee, T.R.A. A multiple regression approach to the combined microwave and air drying process. Journal of Food Engineering 2000, 43, 243-250.
5. Datta, A.K. Porous media approach to studying simultaneous heat and mass transfer in food processes. I: Problem formulation. Journal of Food Engineering 2007, 80, 80-95.
6. Datta, A.K. Porous media approach to studying simultaneous heat and mass transfer in food processes. II: Property data and representative results. Journal of Food Engineering 2007, 80, 96-110.
7. Salagnac, P.; Glouannec, P.; Lecharpentier, D. Numerical modeling of heat and mass transfer in porous medium during combined hot air, infrared and microwaves drying. International Journal of Heat and Mass Transfer 2004, 47, 4479-4489.
8. Jia, D.; Afzal, M.T. Modeling the heat and mass transfer in microwave drying of white oak. Drying Technology 2008, 26, 1103-1111.
9. Li, X.; Zhang, B.; Li, W. Microwave-vacuum drying of wood: Model formulation and verification. Drying Technology 2008, 26 (11), 1382-1387.
10. Feng, H. Analysis of microwave assisted fluidized-bed drying of particulate product with simplified heat and mass transfer model. FIG. 4. Moisture content of the pear as a function of the dehydration time. International Communications in Heat and Mass Transfer 2002, 29 (8), 1021-1028.
11. Sanga, E.C.M.; Mujumdar, A.S.; Raghavan, G.S.V. Simulation of convection-microwave drying for a shrinking material. Chemical Engineering and Processing 2002, 41, 487-499.
12. Boldor, D.; Sanders, T.H.; Swartzel, K.R.; Farkas, B.E. A model for temperature and moisture distribution during continuous microwave drying. Journal of Food Process Engineering 2005, 28, 68-87.
13. Marra, F.; De Bonis, M.V.; Ruocco, G. Combined microwaves and convection heating: A conjugate approach. Journal of Food Engineering 2010, 97, 31-39.
14. Clemens, J.; Saltiel, C. Numerical modeling of materials processing in microwave furnaces. International Journal of Heat and Mass Transfer 1996, 39 (8), 1665-1675.
15. Verboven, P.; Datta, A.K.; Anh, N.T.; Scheerlinck, N.; Nicolai, B.M. Computation of airflow effects on heat and mass transfer in a microwave oven. Journal of Food Engineering 2003, 59, 181-190.
16. Dinčov, D.D.; Parrott, K.A.; Pericleous, K.A. Heat and mass transfer in two-phase porous materials under intensive microwave heating. Journal of Food Engineering 2004, 65, 403-412.
17. Tong, C.H.; Lund, D.B. Microwave heating of baked dough products with simultaneous heat and moisture transfer. Journal of Food Engineering 1993, 19, 319-339.
18. Ratanadecho, P.; Aoki, K.; Akahori, M. Experimental and numerical study ofmicrowave drying in unsaturated porousmaterial. International Communications of Heat and Mass Transfer 2001, 28 (5), 605-616.
19. Ni, H.; Datta, A.K. Moisture as related to heating uniformity in microwave processing of solids foods. Journal of Food Process Engineering 2002, 22, 367-382.
20. Ressing, H.; Ressing, M.; Durance, T. Modeling the mechanisms of dough puffing during vacuum microwave drying using finite element method. Journal of Food Engineering 2007, 82, 498-508.
21. Liu, C.M.; Wang, Q.Z.; Sakai, N. Power and temperature distribution during microwave thawing, simulated by using Maxwell's equations and Lambert law. International Journal of Food Science and Technology 2005, 40, 9-21.
22. Lin, Y.E.; Anantheswaran, R.C.; Puri, V.M. Finite element analysis of microwave heating of solid foods. Journal of Food Engineering 1995, 25, 85-112.
23. Campañone, L.A.; Zaritzky, N.E. Mathematical analysis of microwave heating process. Journal of Food Engineering 2005, 69 (3), 359-368.
24. Zhou, L.; Puri, V.M.; Anantheswaran, R.C.; Yeh, G. Finite element modelling of heat and mass transfer in food materials during microwave heating-model, development and validation. Journal of Food Engineering 1995, 25, 509-529.
25. Pauli, M.; Kayser, T.; Adamiuk, G.; Wiesbeck, W. Modeling of mutual coupling between electromagnetic, and thermal fields in microwave heating. In Microwave Symposium-IEEE/MTT-S International; 2007, 1983-1986.
26. Bird, R.B.; Stewart, W.E.; Lightfoot, E.N. Transport Phenomena; John Wiley & Sons: New York, 1976.
27. Campañone, L.A.; Salvadori, V.O.; Mascheroni, R.H. Weight loss during freezing and storage of unpackaged foods. Journal of Food Engineering 2001, 47, 69-79.
28. Khraisheh, M.A.M; Cooper, T.J.R.; Magee, T.R.A. Microwave and air drying I. Fundamental considerations and assumptions for the simplified thermal calculations of volumetric power absorption. Journal of Food Engineering 1997, 33, 207-219.
29. A.O.A.C. Official Methods of Analysis of the Association of Official Analytical Chemists, 17th Ed; William Horwitz: Gaithersburg, MD, 2000.
30. Sweat, V.E. Experimental values of thermal conductivity of selected fruits and vegetables. Journal of Food Science 1974, 39, 1080-1083.
31. Polley, S.L.; Snyder, O.P.; Kotnour, P. A compilation for thermal properties of foods. Food Technology 1980, 34, 76-94.
32. Sipahioglu, O.; Barringer, S.A. Dielectric properties of vegetables and fruits as a function of temperature, ash and moisture content. Journal of Food Science 2003, 68 (1), 234-239.
33. Feng, H.; Tang, J.; Cavalieri, R.P. Dielectric properties of dehydrated apples as affected by moisture and temperature. Transactions of the ASAE 2002, 45 (1), 129-135.
34. Roman, G.; Rotstein, E.; Urbicain, M.J. Kinetics of water vapor desorption from apples. Journal of Food Science 1979, 44 (1), 193-197.
35. Iglesias, H.; Chirife, J. Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components. Academic Press: New York, 1982.