Mathematical model for intermittent microwave convective drying of food materials
作者： C. Kumar , M. U. H. Joardder , T. W. Farrell , G. J. Millar , M. A. Karim
DOI: 10.1080/07373937.2015.1087408
关键词: Fruits and vegetables 、 Physics 、 Process engineering 、 Microwave power 、 Thermodynamics 、 Convection 、 Mass transfer 、 Food material 、 Heat generation 、 Intermittency 、 Microwave
摘要: Intermittent microwave convective drying (IMCD) is an advanced technology that improves both energy efficiency and food quality in drying. Modelling of IMCD essential to understand the physics this process optimize power level intermittency during However, there still a lack modelling studies dedicated IMCD. In study, mathematical model for was developed validated with experimental data. The showed interior temperature material higher than surface IMCD, temperatures fluctuated redistributed due power. This redistribution could significantly contribute improvement product Limitations when using Lambert's Law heat generation were identified discussed.
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