Analysis of heat and mass transfer during microwave drying of food products

Haghi, A. K.; Amanifard, Nima

doi:10.1590/s0104-66322008000300007

Cited by 67 publications

(38 citation statements)

References 17 publications

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“…Increasing concerns over product quality and production costs motivated researchers to investigate, and the industry to adopt, microwave drying technology. The advantages of microwave drying include shorter drying time, improved product quality, and flexibility in producing a wide variety of dried products (Haghi and Amanifard 2008). The drying characteristics and quality of the final products dried by microwave are dependent on drying time and microwave power (Golpour et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of microwave drying on quality kinetics of okra

Aamir

Boonsupthip

2017

J Food Sci Technol

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The effects of microwave drying on quality attribute of okra were evaluated. Microwave power values show significant effect on moisture diffusivity, color, hardness and sensory attributes of dried okra. The total color change (DE) increased whereas L Ã , a Ã and b Ã decreased with an increase in both power and time. The kinetics of L Ã and a Ã were well expressed by zero-order kinetic models, while b Ã and DE followed first-order kinetic models. Hardness was expressed by a first-order kinetic model. Sensory evaluation showed that okra dried at 800 W was most attractive in terms of color, texture, flavor and overall liking. Microwave drying at 800 W presented the shortest drying time with the least change in hardness, but the most change in color. Thus, high-power microwave drying potentially produces dried fruits and vegetables with minimum changes in hardness.

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Section: Introductionmentioning

confidence: 99%

Effect of microwave drying on quality kinetics of okra

Aamir

Boonsupthip

2017

J Food Sci Technol

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“…Accurate modeling allows design engineers to choose the most suitable operating conditions and then size the drying equipment and drying chamber accordingly to meet the desired operating conditions (Darvishi et al 2014a;Al-Harahsheh et al 2009). The main transport property incorporated in most drying models is effective moisture diffusivity (McMinn et al 2003;Haghi and Amanifard 2008). Knowledge of accurate D em is very important for modeling processes during which simultaneous mass transfer take place.…”

Section: Introductionmentioning

confidence: 99%

Energetic and exergetic performance analysis and modeling of drying kinetics of kiwi slices

2016

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This work focused on the effects of the moisture content, slices thickness and microwave power on aspects of energy and exergy, drying kinetics, moisture diffusivity, activation energy, and modeling of the thin layer drying of kiwi slices. Results showed that energy and exergy efficiency increased with increasing microwave power and decreasing slice thickness while values of energy efficiency (15.15-32.27 %) were higher than exergy efficiency (11.35-24.68 %). Also, these parameters decreased with a decrease in moisture content. Specific energy consumption varied from 7.79 to 10.02, 8.59 to 10.77 and 9.57 to16.20 to MJ/kg water evaporated for 3, 6 and 9 mm, respectively. The values of exergy loss were found to be in the range of 5.90 and 14.39 MJ/kg water and decreased as the microwave power increased and slice thickness decreased. Effective diffusivity increased with decreasing moisture content and increasing microwave power and slice thickness. Average effective moisture diffusivity of kiwi slices changes between 1.47 × 10

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“…In drying processes, the wet material is placed in contact with the unsaturated air and as a result has a simultaneous heat and mass transfer with decreased moisture content of the material and air humidification (Mujumdar, 1987;Atefi et al, 2004;Corrêa et al, 2006;Martinazzo et al, 2007;Haghi and Amanifard, 2008). Thus, two stages define the total drying process, heating the material and evaporation of moisture to reach the equilibrium moisture content (Keey, 1992).…”

Section: Introductionmentioning

confidence: 99%

Drying of Rye (Lolium Multiflorum L.) in Fixed Bed With Parallel Air Flow

et al. 2016

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Abstract:This work aimed to study the drying of ryegrass seeds (Lolium multiflorum L.) in fixed bed dryer with parallel air flow. The study consisted of physical and physiological characterization of seeds, seed rewetting, study the desorption isotherms of rewetted seeds and the drying process of the rewetted seeds under the following conditions: temperature from 40 to 60 ° C, air velocity 1.0 and 2.0 m/s and the height of the tray 0.005 and 0.01 m. The experimental data showed that the drying conditions applied to the seeds can significantly influence the moisture content and the physiological quality of the final product.

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Analysis of heat and mass transfer during microwave drying of food products

Cited by 67 publications

References 17 publications

Effect of microwave drying on quality kinetics of okra

Effect of microwave drying on quality kinetics of okra

Energetic and exergetic performance analysis and modeling of drying kinetics of kiwi slices

Drying of Rye (Lolium Multiflorum L.) in Fixed Bed With Parallel Air Flow

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