The experiments were performed for various conditions at 40–60 C air temperature 0 5–1 5 m/sair velocity 120–600 W microwave and 50–200 W ultrasonic power so as to investigate the effects of drying airtemperature air velocity microwave and ultrasonic power on the drying characteristics of apple slices In thestudy the combined use of hot air microwave and ultrasonic energy for Investigation of microwave dryer effect on energy efficiency during drying of apple slices Journal of the Saudi Society of Agricultural Sciences Elsevier 1658-077X 2013 Mohammad Zarein Seyed Hashem Samadi Barat Ghobadian Kinetic Drying and Mathematical Modeling of Apple Slices on Dehydration Process Journal of Food Processing Technology OMICS Group 2157-7110 4 7 2013

Mathematical Modeling of Microwave Drying of Beans

and thus higher drying rates therefore microwave drying offers significant energy savings with a potential reduction in drying times of up 50% in addition to the inhibition of surface temperature of treated [15] To improve microwave drying a number of studies have been conducted to investigate the effects of different microwave power levels and drying temperatures and different prediction

Vacuum freeze-drying of biological materials is one of the best methods of water removal with final products of highest quality The solid state of water during freeze-drying protects the primary structure and the shape of the products with minimal volume reduction In addition the lower temperatures in the process allow maximal nutrient and bioactive compound retention

Microwave Drying: Microwave drying relies on additional energy being supplied that's preferentially absorbed by the solvents in the process to enhance evaporation Microwaves are a form of electromagnetic energy (300 Mhz–300 GHz) generated by magnetrons under the combined force of perpendicular electric and magnetic fields In the pharmaceutical industry the most common

oven drying and microwave drying The effects of different operating conditions on physical quality attributes were investigated The papaya were cut into different thicknesses and cooked in sugar syrup with different sugar concentration for 24 hours Three different temperature settings were used in oven and microwave drying The drying curve and drying rate of each method temperature

In this study the effects of ohmic pre-drying technique on moisture ratio drying rate drying time specific energy consumption drying efficiency and effective moisture diffusivity of tomato paste were investigated Pre-drying experiments were carried out in an ohmic laboratory dryer at voltage gradient levels of 6 8 10 12 14 and 16 V/cm and oven at 105 ℃ and 1 0 m/s air velocity

Drying of Food

Microwave Drying and Radio Frequency Drying Microwave drying uses the electromagnetic radiation in the microwave frequency range (300– 3 000MHz) as a form of energy to dry food products Microwave drying systems take advantage of the fact that microwaves directly interact with polar molecules especially water in moist foods to generate heat for moisture evaporation Research has

Microwave energy increased sample temperature from minus 20 C to + 67 C which resulted in fast drying to 0 09 g/g within 270 min Porosity increased almost linearly reaching 0 87 at equilibrium moisture content Hardness of apple cuboids increased to 350–450 kPa due to the glass transition in the final period of drying Better preservation of apple color and volatile compounds

Grain drying using continuous and pulsed microwave energy Drying Technology 8: 1039-1047 Gunasekaran S (1999) Pulsed microwave-vacuum drying of food materials Drying Technology 17(3): 395-412 Google Scholar Jerkovic I Matelic J and Milos M ( 2001) The impact of both the season and collection of drying on the volatile constituents of Origanum vulgare L supsp hirtum grown wild in

The effects of microwave heating patterns were investigated for the case of batch fluidized bed drying by solving numerically a coupled heat and mass transfer model Three patterns uniform sinusoidal and rectangular waves were examined with the average electric field strength kept constant at 1000 V/m Properties of apple were used to represent porous materials The results show that the

Investigation of Microwave Power Effects on Drying Kinetics and Energy Efficiency of Banana Samples By Azar Khodabakhshi Mandana Mahfeli Mohammad Zarein Tarbiat Modares University (TMU) Iran Abstract- The banana samples were dried in a laboratory scale microwave oven at different powers of 200 300 400 and 500 W The results showed that

Equivalent samples were also processed by handling the sample identically but without exposing the samples to microwave energy during the drying phase Samples were then processed as described previously To determine the effect of power levels on processing time trehalose samples of 0 5 M concentration were processed for 5 min at 10% incremental power settings from 0% to Each

Microwave rendering process and effects of rendering conditions on yields and characteristics of chicken fat from broiler abdominal fat tissue were studied Microwave rendering process could be divided into three phases: warming-up constant temperature and heating-up phases Increasing microwave power increased the rate of temperature rise and final temperature of chicken fat shortened the

The objectives of this study were to reduce the lengthy drying time by incorporating low‐power microwave finish drying and to evaluate the rehydrated quality of starch pearls The effects of temperature and relative humidity on the drying rates of starch pearls in the constant‐rate period were determined When evaluating the saving of time microwave energy efficiency and rehydration

Mathematical Modeling Energy Consumption and Thin

The thin-layer drying characteristics of carrot slices were investigated under four microwave powers 100 300 500 and 700 W and slice thickness of 7 mm Data were analyzed to obtain diffusivity values from the period of falling drying rate Five mathematical models for describing the thin-layer drying behavior of carrot were investigated The results show that the Midilli et al is the most

In this study the effects of ohmic pre-drying technique on moisture ratio drying rate drying time specific energy consumption drying efficiency and effective moisture diffusivity of tomato paste were investigated Pre-drying experiments were carried out in an ohmic laboratory dryer at voltage gradient levels of 6 8 10 12 14 and 16 V/cm and oven at 105 ℃ and 1 0 m/s air velocity

Experimental and theoretical investigations were conducted with regard to the effects of a dielectric material on freeze drying with microwave heating The experimental results show that the dielectric material can effectively enhance the microwave freeze drying process and substantial drying time can be saved compared with conventional freeze drying under the operating conditions tested

The experiments were performed for various conditions at 40–60 C air temperature 0 5–1 5 m/sair velocity 120–600 W microwave and 50–200 W ultrasonic power so as to investigate the effects of drying airtemperature air velocity microwave and ultrasonic power on the drying characteristics of apple slices In thestudy the combined use of hot air microwave and ultrasonic energy for

01/01/2015Apple drying is a highly energy-consuming process Also the drying methods have significant effects on the dried apple quality such as nutritional values color shrinkage and other organoleptic properties So far many works have been performed to study hot air tray dryer with and without air circulation fluidized bed and superheated steam drying of apple pieces of various

The experiments were performed for various conditions at 40–60 C air temperature 0 5–1 5 m/s air velocity 120–600 W microwave and 50–200 W ultrasonic power so as to investigate the effects of drying air temperature air velocity microwave and ultrasonic power on the drying characteristics of apple slices In the study the combined use of hot air microwave and ultrasonic energy

09/03/2017The aim of the present work was to study the effects of the osmotic dehydration (OD) on the mass transfer kinetics of the microwave drying (MWD) and some quality parameters of apple cubes The fit of several mathematical models was tested to describe the drying A comparison between MWD and hot air drying (HAD) was performed

Microwave energy is rapidly absorbed by water molecules which consequently results in rapid evaporation of water and thus higher drying rates therefore microwave drying offers significant energy savings with a potential reduction in drying times in addition to the inhibition of the surface temperature of the treated material [14]