Effect of temperature on the microwave drying process and the viability of amaranth seeds

Moreno, Ángel H.; Aguirre, A. Javier; Maqueda, Rafael Hernández; Jiménez, Geovanny Jiménez; Miño, Carlos Torres

doi:10.1016/j.biosystemseng.2021.12.019

Cited by 19 publications

(8 citation statements)

References 71 publications

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“…Meanwhile, it was found that the DR of walnuts dried at high MV thermostatic temperatures (50-60 • C) was higher compared to those dried at lower MV thermostatic temperatures (40-50 • C). Similar results have been noticed for the drying of amaranth seeds [43]. In addition, the larger the MC of the transition point, the earlier the MVD stage and the greater the DR is.…”

Section: Unit Mass Drying Energy Consumptionsupporting

confidence: 85%

Determination of Critical Moisture Content Facing Walnut Shell Breaking and Optimization of Combined Hot Air and Microwave Vacuum Drying Process

Li,

Man,

Zhang

et al. 2023

Applied Sciences

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The conditioning of moisture content is an effective way to improve walnut-crushing performance. In this study, firstly, walnuts with different moisture contents were used to conduct the crushing experiments. The distributions of fragment sizes of shells and kernels with different moisture contents were analyzed by an image processing and sieving method, respectively. The results show that moisture content significantly affects the fragmentation degree of the shell and kernel, as shown by the differences in the fractal dimensions of shell fragments and the average fragment size of kernel fragments. The critical moisture contents of the shells and kernels, corresponding to the specific states of broken shells and whole kernels, were determined. Then, taking the critical moisture content as the target moisture content, the combination of hot air and microwave vacuum drying applied to dry walnuts was presented and the process parameters were optimized. Optimized process parameters include a hot air temperature of 63.23 °C, a moisture content of the transition point of 24.88%, microwave power of 588.24 W and a microwave vacuum thermostatic temperature of 49.01 °C. At this point, the unit time drying rate, unit mass drying energy consumption, mean square error of moisture content and kernel color parameters were 0.215%/min, 3.03 kW·h/kg, 2.93% and 6.42, respectively. It was confirmed that drying the walnuts to a critical moisture content using an optimized process could both maximally improve the crushing performance and significantly reduce the drying time. The findings provide important information for conditioning the crushing state of walnuts and improving crushing performance and have practical value for the improvement of drying systems.

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Section: Unit Mass Drying Energy Consumptionsupporting

confidence: 85%

Determination of Critical Moisture Content Facing Walnut Shell Breaking and Optimization of Combined Hot Air and Microwave Vacuum Drying Process

Li,

Man,

Zhang

et al. 2023

Applied Sciences

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“…Regarding conventional drying, different designs and methods have been described, such as convective hot air [11][12][13], force convection [14], non-thermal ultrasonic [15], osmotic [16], infra-red [17,18], microwave [19], among others. Solar dryers are usually classified according to three parameters:…”

Section: Introductionmentioning

confidence: 99%

Design of a Friendly Solar Food Dryer for Domestic Over-Production

Fernandes

Tavares

2022

Solar

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Solar drying is one of the many ways of efficiently making use of solar energy to meet the human demand for improved sustainability. In this study, we describe the construction and testing of two indirect solar dryer prototypes, especially designed for vegetables and fruits. The dryers had two compartments: a solar panel and a drying chamber. The dryers were mainly made of wood (Prototype 1) and styrofoam (Prototype 2) and both used recycled aluminum cans. The calculated yield of solar panels was 82% and 77% for Prototype 1 and 2, respectively. The drying tests performed with different fresh products showed that it was possible to dry all of them until less than 10% of their initial weight, at different times, depending on the type of product. As regards the apple slices, the solar dryers were able to remove 95.7% and 95.0% of initial moisture on a wet basis for Prototype 1 and 2, respectively. Comparative tests were conducted with an electric commercial dryer using the same product to explore the drying dynamics and costs. The cost of the final dry product, excluding the purchase of fresh goods, was 6.83 €/kg for the electric dryer, 1.78 €/kg for Prototype 1 and 1.72 €/kg for Prototype 2. Dehydrated apple slices are currently available on the market for around 34.50 €/kg. Our solar dryers can dry quality products at a very low cost for their entire life span, which allows them to compete with electric systems to prevent food waste in a cheaper and environmentally friendly way.

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“…It was found that the DR values determined in microwave drying processes were higher than the DR values determined for convective methods. This is due to the fact that microwave energy produces heat directly in the product [31,18]. They found that the DR values of the drying-densi cation processes of tomato residues using microwave and convective methods were higher in the microwave [29].…”

Section: Drying Valuesmentioning

confidence: 99%

Comparison of Drying Systems in Terms of Energy Consumption, Effective Mass Diffusion, Exergy Efficiency and Improvement-Sustainability Index in the Valorizations of Waste Tomatoes by Thermal Processes

Taşova,

Dursun,

Bayram

2024

Waste Biomass Valor

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In this study, the effect of carrier agent added at the rates of 5% and 10% to tomatoes with physical defects that have no market value and the effects of convective (CD), vacuum (VD), hybrid (HD), temperature controlled microwave (MTCM) methods on the energy parameters of powder production processes were investigated. The products reached their nal moisture values in the shortest time with the MTCM method and in the longest time with the CD method. Effective moisture diffusion varied between 8.01x10 − 8 -1.97x10 − 6 m 2 /s. It has been determined that MTCM has the lowest energy consumption. SMER values of drying processes varied between 0.0018329-0.007384 kg/kWh. SEC values ranged between 546.76-135.42 kWh/kg. Exin, Exout, Exevap, Ex-Vdryer, Ex-Vdrying, SI and IP values of drying processes are 3.65-4.54 J/s, 3.13-3.43 J/s, 10.91-14.17 kJ/kg, 2.94-3.72, 0.72-0.90, respectively. The values varied between 3.60-9.99 and 0.34-0.91. It has been observed that the VD method is more advantageous than other drying methods in terms of exergy energy values. The MTCM method was found to be more advantageous in terms of drying time and energy consumption parameters.

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Effect of temperature on the microwave drying process and the viability of amaranth seeds

Cited by 19 publications

References 71 publications

Determination of Critical Moisture Content Facing Walnut Shell Breaking and Optimization of Combined Hot Air and Microwave Vacuum Drying Process

Determination of Critical Moisture Content Facing Walnut Shell Breaking and Optimization of Combined Hot Air and Microwave Vacuum Drying Process

Design of a Friendly Solar Food Dryer for Domestic Over-Production

Comparison of Drying Systems in Terms of Energy Consumption, Effective Mass Diffusion, Exergy Efficiency and Improvement-Sustainability Index in the Valorizations of Waste Tomatoes by Thermal Processes

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