Drying of a porous medium with internal heat generation

Lyons, Donald W.; Hatcher, John D.; Sunderland, J. E.

doi:10.1016/0017-9310(72)90229-3

Cited by 76 publications

(42 citation statements)

References 3 publications

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“…The temperature remains constant during drying at T = T p . The experiments also prove negligible magnitude of the moisture-content gradients as well as the temperature in high-frequency heating and drying (Lyons et al 1972). In this case, mathematical description of drying can be written as follows (Markov & Yulenets 2002): …”

Section: Methodsmentioning

confidence: 99%

Microwave drying behaviour of tomato slices

Çelen¹,

Kahveci²

2013

Czech J. Food Sci.

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AbstractÇelen S., Kahveci K. (2013): Microwave drying behaviour of tomato slices. Czech J. Food Sci., 31: 132-138.The microwave drying behaviour of tomato slices was investigated experimentally to determine the effects of microwave power on the drying rate, energy consumption, and dried product quality in terms of colour, and a theoretical model was proposed to define the drying curves of tomato slices. The experiments performed with the microwave power of 90, 180, 360, and 600 W indicate that the drying time and the energy consumption decreased considerably with an increase in microwave power. The experiments also revealed that the drying rate shows first an increase and then a decrease during drying, and that the colour quality of the product deteriorates significantly with the increase of the microwave power. A theoretical model was developed using the solution of energy equation considering the microwave power as an internal heat source. The electric field strength inside the material was assumed to be dependent on the moisture content and the constants emerging from this assumption were obtained by minimising the sum of squared differences between the theoretical results and experimental data obtained for various drying conditions. The results show that the values proposed for the constants provide a good agreement between the theoretical and experimental drying behaviour.

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Section: Methodsmentioning

confidence: 99%

Microwave drying behaviour of tomato slices

Çelen¹,

Kahveci²

2013

Czech J. Food Sci.

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“…Maas transfer is • primarily governed by the totaI pressure gradients due to rapid establishment of a vapour phase within the material (Metaxas and Meredith, 1983). This phase of drying precedes the constant drying rate period and is termed the "liquid movement period" (Lyons et al, 1972). As a result, the rate ofmoisture removal increases beyond the constant drying rate limit.…”

Section: Temperaturementioning

confidence: 99%

“…In the MW drying process the initial mllisture transport is higher than in convectivé drying (Lyons et al 1972;Turner and JoUy 1991 …”

Section: Interphase Over·all Mass Transfer Coefficientsmentioning

confidence: 99%

Combined Convective and Microwave Drying of Grapes

Tulasidas

1995

Drying Technology

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“…Oh et al [14] carried out fabrication of porous alumina in the presence of microwaves and Wang et al [15] used microwave sintering for fabrication and characterization of porous ceramics. Microwaves have also been used for drying of materials [16][17][18][19]. Lyons et al [16] carried out an experimental investigation of drying of a porous medium with internal heat generation.…”

Section: Introductionmentioning

confidence: 99%

“…Microwaves have also been used for drying of materials [16][17][18][19]. Lyons et al [16] carried out an experimental investigation of drying of a porous medium with internal heat generation. Drying of unsaturated porous materials was numerically and experimentally studied by Ratanadecho et al [18].…”

Section: Introductionmentioning

confidence: 99%