Characterization of a combination oven prototype: Effects of microwave exposure and enhanced convection to local temperature rise in a moist substrate

International Communications in Heat and Mass Transfer

Volumn 38, Issue 5, 2011, Pages 557-564

  Pace, Mariangela ^a   De Bonis, Maria Valeria ^a   Marra, Francesco ^b   Ruocco, Gianpaolo ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

^b UNIVERSITY OF SALERNO   (Italy)

Author keywords

Heat transfer; Jet impingement; Microwave

Indexed keywords

AIR VELOCITIES; BIOLOGICAL SUBSTRATES; COMPLEX-COUPLING; DESCRIPTORS; DIFFERENT MECHANISMS; DIFFERENT SUBSTRATES; DYNAMIC BEHAVIORS; ELECTROMAGNETIC EXPOSURE; ENHANCED CONVECTION; EXPERIMENTAL TECHNIQUES; FLUID FLOW; JET IMPINGEMENT; JET TEMPERATURE; LOCAL TEMPERATURE; MICROWAVE EXPOSURE; POROUS SUBSTRATES; PRACTICAL SOLUTIONS; PROCESS TIME; TEMPERATURE RISE; THERMAL RESPONSE; THERMIZATION;

ELECTROMAGNETISM; FLOW OF FLUIDS; HEATING; JETS; MICROWAVES; OVENS; REYNOLDS NUMBER; STOVES;

SUBSTRATES;

EID: 79954630409     PISSN: 07351933     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.icheatmasstransfer.2011.02.004     Document Type: Article

References (35)

1. Bouraoui M., Richard P., Fichtali J. A review of moisture content determination in foods using microwave oven drying. Food Research International 1993, 26:49-57.
2. Marra F., Zhang L., Lyng J.G. Radio frequency treatment of foods: review of recent advances. Journal of Food Engineering 2009, 91(4):497-508.
3. Marra F., De Bonis M.V., Ruocco G. Combined microwaves and forced convection heating: a conjugate approach. Journal of Food Engineering 2010, 97(1):31-39.
4. Ayappa K.G., Davis H.T., Davis E.A., Gordon J. Microwave heating: an evaluation of power formulation. Chemical Engineering Science 1991, 46(4):1005-1016.
5. Haghi A.K., Amanifard N. Analysis of heat and mass transfer during microwave drying of food products. Brazilian Journal of Chemical Engineering 2008, 25(3):491-501.
6. Monzó-Cabrera J., Díaz-Morcillo A., Catalá-Civera J., de los Reyes E. Heat flux and heat generation characterisation in a wet-laminar body in microwave-assisted drying, an application to microwave drying of leather. International Communications in Heat and Mass Transfer 2000, 27(8):1101-1110.
7. Feng H. Analysis of microwave assisted fluidized-bed drying of particulate product with a simplified heat and mass transfer model. International Communications in Heat and Mass Transfer 2002, 29(8):1021-1028.
8. Li A., Walker C.E. Cake baking in conventional, impingement and hybrid ovens. Journal of Food Science 1996, 61(1):188-191.
9. Geedipalli S., Datta A.K., Rakesh V. Heat transfer in a combination microwave-jet impingement oven. Food and Bioproducts Processing 2008, 86:53-63.
10. Prabhanjan D.G., Ramaswamy H.S., Raghavan G.S.H. Microwave-assisted convective air drying of thin layer carrots. Journal of Food Engineering 1995, 25:283-293.
11. Sharma G.P., Prasad S. Drying of garlic (Allium sativum) cloves by microwave-hot air combination. Journal of Food Engineering 2001, 50:99-105.
12. Khraisheh M.A.M., McMinn W.A.M., Magee T.R.A. Quality and structural changes in starchy foods during microwave and convective drying. Food Research International 2004, 37:497-503.
13. Contreras C., Martín-Esparza M.E., Chiralt A., Martínez-Navarrete N. Influence of microwave application on convective drying: effects on drying kinetics, and optical and mechanical properties of apple and strawberry. Journal of Food Engineering 2008, 88:55-64.
14. Cheng W.M., Raghavan G.S.V., Ngadi M., Wang N. Microwave power control startegies on the drying process I. Development and evaluation of new microwave drying system. Journal of Food Engineering 2006, 76:188-194.
15. Cheng W.M., Raghavan G.S.V., Ngadi M., Wang N. Microwave power control startegies on the drying process II. Phase-controlled and cycle-controlled microwave/air drying. Journal of Food Engineering 2006, 76:195-201.
16. Araszkiewicz M., Koziol A., Lupinska A., Lupinski M. Temperature distribution in a single sphere dried with microwaves and hot air. Drying Technology 2006, 24(11):1381-1386.
17. Kowalski S.J., Musielak G., Banaszak J. Heat and mass transfer during microwave-convective drying. AIChE Journal 2009, 56(1):24-35.
18. Smith D.P. Food-finishing microwave tunnel utilizes jet impingement and infrared sensing for process control. Food Technology 1986, 113-116.
19. Keskin S.O., Sumnu G., Sahin S. Bread baking in halogen lamp-microwave combination oven. Food Research International 2004, 37:489-495.
20. Sumnu G., Sahin S., Sevimli S. Microwave, infrared and infrared-microwave combination baking of cakes. Journal of Food Engineering 2005, 71:150-155.
21. Datta A.K., Ni H. Infrared and hot-air-assisted microwave heating of foods for control of surface moisture. Journal of Food Engineering 2002, 51:355-364.
22. Datta A.K., Geedipalli S.S.R., Almeida M.F. Microwave combination heating. Food Technology 2005, 59(1):36-40.
23. Rakesh V., Datta A.K., Amin M.H.G., Hall L.D. Heating uniformity and rates in a domestic microwave combination ovens. Journal of Food Process Engineering 2007, 32:398-424.
24. De Bonis M.V., Ruocco G. Modelling local heat and mass transfer in food slabs due to air jet impingement. Journal of Food Engineering 2007, 78:230-237.
25. Sarkar A., Nitin N., Karwe M.V., Singh R.P. Fluid flow and heat transfer in air jet impingement in food processing. Journal of Food Science 2004, 69(4):113-122.
26. Angioletti M., Di Tommaso R.M., Nino E., Ruocco G. Simultaneous visualization of flow field and evaluation of local heat transfer by transitional impinging jets. International Journal of Heat and Mass Transfer 2003, 46:1703-1713.
27. Ovadia D.Z., Walker C.E. Impingement in food processing. Food Technology 1998, 52(2):46-50.
28. Cho Y.I., Ganic E.N., Hartnett J.P., Rohsenow W.M. Basic concept of heat transfer. Handbook of Heat Transfer 1998, McGraw-Hill, New York, ch.1. W.M. Rohsenow, J.P. Hartnett, Y.I. Cho (Eds.).
29. De Bonis M.V., Ruocco G. An experimental study of the local evolution of moist substrates under jet impingement drying. International Journal of Thermal Sciences 2010, 50:81-87.
30. Bird R.B., Stewart W.E., Lightfoot E.N. Transport Phenomena 2002, 154. Wiley, New York.
31. C.F. Gerald, P.O. Wheatley, Applied numerical analysis, Addison-Wesley, Reading, 1985, pp. 253-255.
32. Khraisheh M.A.M., Cooper T.J.R., Magee T.R.A. Microwave and air drying 1. Fundamental considerations and assumptions for the simplified thermal calculations of volumetric power absorption. Journal of Food Engineering 1997, 33:207-219.
33. Zhang H., Datta A.K. Electromagnetics of microwave heating: magnitude and uniformity of energy absorption in an oven. Handbook of Microwave Technology for Food Application 2001, Marcel Dekker, New York. A.K. Datta, R.C. Anantheswaran (Eds.).
34. Dunn P.F. Measurements and Data Analysis for Engineering and Science 2005, 263-282. McGraw-Hill, New York.
35. Bondaruk J., Markowski M., Błaszczak W. Effect of drying conditions on the quality of vacuum-microwave dried potato cubes. Journal of Food Engineering 2007, 81:306-312.