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Combined convective and microwave assisted drying: Experiments and modeling
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
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2012 (English)In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 112, no 4, 304-312 p.Article in journal (Refereed)
Abstract [en]

The drying process is largely used in many different industrial applications, such as treatment of foods, production of cosmetics and pharmaceuticals, manufacturing of paper, wood and building materials, polymers and so on. Physical and mathematical models can constitute useful tools to establish the influence of the main process variables on the final product quality, in order to apply an effective production control. In this work, simulation model was developed to describe combined convective/microwave assisted drying. In particular, a multi-physics approach was applied to take into account heat and two mass balances (for liquid water and for water vapor) and Maxwell's equations to describe electromagnetic field propagation. Potato matrix was selected as food material; a waveguide with a rectangular cross section, equipped with a hot air circulator device, was used as microwave applicator. The proposed model was found able to describe the process, being thus a useful tool for design and management of the process itself. © 2012 Elsevier Ltd. All rights reserved.

Place, publisher, year, edition, pages
2012. Vol. 112, no 4, 304-312 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8877DOI: 10.1016/j.jfoodeng.2012.05.005OAI: oai:DiVA.org:ri-8877DiVA: diva2:966750
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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Citation style
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