Modeling of Microwave Drying of Fruits. Part II: Effect of Osmotic Pretreatment on the Microwave Dehydration Process

摘要: The heat and mass transfer during the combined process of osmotic–microwave drying (OD-MWD) fruits was studied theoretically experimentally through modeling numerical simulation. With aim describing transport phenomena involved in dehydration process, energy microscopic balances were set out. For first step (OD), two models with different levels complexity proposed, an osmotic–diffusive a countercurrent flow diffusive model. MWD, solved, using moisture- temperature-dependent properties; inner generation due to transformation electromagnetic accounted for by approximation Lambert's law. solution obtained from OD incorporated as initial values simulation MWD. model validation satisfactorily carried out pears, both fresh osmodehydrated 2 h sucrose solutions then irradiated microwave oven at 500 W. From res...