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The role of processing parameters on energy efficiency during microwave convective drying of porous materials
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.ORCID-id: 0000-0003-0339-2647
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
Vise andre og tillknytning
2009 (engelsk)Inngår i: Drying Technology, ISSN 0737-3937, E-ISSN 1532-2300, Vol. 27, nr 2, s. 173-185Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

A small-scale microwave convective dryer was built to study the effects of microwave power level, air temperature, and air velocity on drying kinetics, temperature development, and specific energy consumption (MJ/ kg evaporated water) using statistical designs. Increased microwave power had a large significant effect on moisture loss and temperature development and it reduced specific energy consumption. Increased air temperature and air velocity increased specific energy consumption, as their effect on drying kinetics was smaller in the system used. Low air temperature slowed the drying process, without affecting the relationship between average sample temperature and average moisture content during drying.

sted, utgiver, år, opplag, sider
2009. Vol. 27, nr 2, s. 173-185
Emneord [en]
Food Engineering
Emneord [sv]
Livsmedelsteknik
HSV kategori
Identifikatorer
URN: urn:nbn:se:ri:diva-8491DOI: 10.1080/07373930802603334OAI: oai:DiVA.org:ri-8491DiVA, id: diva2:966363
Tilgjengelig fra: 2016-09-08 Laget: 2016-09-08 Sist oppdatert: 2023-05-16bibliografisk kontrollert

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Holtz, Emma

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