Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
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.
Show others and affiliations
2009 (English)In: Drying Technology, ISSN 0737-3937, E-ISSN 1532-2300, Vol. 27, no 2, p. 173-185Article in journal (Refereed) 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.

Place, publisher, year, edition, pages
2009. Vol. 27, no 2, p. 173-185
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8491DOI: 10.1080/07373930802603334OAI: oai:DiVA.org:ri-8491DiVA, id: diva2:966363
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2019-06-27Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full texthttp://www.scopus.com/inward/record.url?eid=2-s2.0-60349111956&partnerID=40&md5=7aba6c2f75aa2946bfc4be18db80f73d

Authority records BETA

Holtz, Emma

Search in DiVA

By author/editor
Holtz, Emma
By organisation
SIK – Institutet för livsmedel och bioteknik
In the same journal
Drying Technology
Food Science

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 11 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.35.7