Heat and Mass Transfer on the Microwave Drying of Rough Rice Grains: An Experimental Analysis

Silva, Edna G.; Gomez, Ricardo S.; Gomes, Josivanda Palmeira; Silva, Wilton Pereira da; Porto, Ketinlly Y. N.; Rolim, Fagno Dallino; Carmo, João Evangelista Franco do; Andrade, Raimundo; Santos, Ivonete B.; Sousa, Rodrigo A. A.; Diniz, Diego David Silva; Aragão, Marcella M. C. A.; Lima, Antônio Gilson Barbosa de

doi:10.3390/agriculture11010008

Cited by 10 publications

(5 citation statements)

References 48 publications

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“…Chua [6] and Pratap Singh [18] also obtained similar results. The main reason is that microwaves only act on polar molecules, so the heating efficiency is increased, and the energy loss is lower [33,34]. Figures 8 and 9 show that microwave drying is much faster than electrothermal drying.…”

Section: Comparison Between Microwave Drying and Electrothermal Drying Of Cornmentioning

confidence: 99%

Microwave Drying Characteristics and Drying Quality Analysis of Corn in China

Liu

et al. 2021

Processes

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To identify the microwave drying characteristics of corn, microwave drying tests were conducted on corn. By taking the moisture content, drying rate, and drying temperature as indices, this research revealed the effects of different microwave powers and loads on the microwave drying characteristics of corn. Moreover, energy consumption and quality of dried corn were analysed under different drying conditions. The results demonstrate that microwave drying has significant energy-saving effects. The energy consumption by microwave drying is less than 0.3 times that used by electrothermal drying under the same load. Both microwave power and load exert significant influences on drying characteristics. Higher microwave power results in a greater average drying rate, wherein shorter periods of time are required to reach the maximum drying rate and higher temperatures of the corn. However, the load shows the opposite tendency. The smaller the load, the higher the temperature of the corn in the early stage of drying. However, as drying continues, the temperature curve changes significantly, and the temperature rises with the increase in load in the later stage of drying. In consideration of energy consumption and dried quality, the load of corn should be increased as appropriate, and the microwave intensity should be limited to no higher than 0.7 W/g in the experiment.

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Section: Comparison Between Microwave Drying and Electrothermal Drying Of Cornmentioning

confidence: 99%

Microwave Drying Characteristics and Drying Quality Analysis of Corn in China

Liu

et al. 2021

Processes

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“…Te opposite end of the waveguide, a comparable surface wave generation system ( 6) is installed, specifcally designed for receiving purposes. Te device (7) records the received signals.…”

Section: Methodsmentioning

confidence: 99%

“…Microwaves are used in many branches of the food industry [1,2], pharmacology [3], as well as agriculture [4]. Te microwave drying of grain [5][6][7], fruit, potatoes [8], and other manufactured food products [9]. Microwave drying units are widely used in auxiliary industries for drying wood [10], paint coatings, and others [11][12][13].…”

Section: Introductionmentioning

confidence: 99%

Application of a Surface Waveguide in Microwave Drying Units of the Agribusiness Industry

Ritter,

Savostin,

Ritter

et al. 2024

International Journal of Agronomy

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In the last two decades, the electromagnetic field of the microwave range has been successfully introduced into various branches of the agribusiness industry as one of the most promising and advanced technologies for drying manufactured products. In this regard, the article proposes a new microwave irradiation technique for drying various objects based on a surface waveguide’s properties. The paper analyses the main links that make up the surface waveguide as a microwave irradiation system and shows the ways of their implementation. The article describes the advantages of applying a vibratory device for exciting a surface wave, using a re-emitting antenna array, and operating a single conductor with a dielectric coating as a surface waveguide. Such advantages make it possible to introduce microwave drying units with the required distribution of electromagnetic field energy along the irradiated material, small dimensions, high drying quality, and low price.

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“…Metaxas dan Meredith, 1983 menyebutkan bahwa terjadinya pengeringan material menggunakan microwave disebabkan terjadinya konduksi ionik dan rotasi bipolar molekul air. Faktor-faktor yang paling mempengaruhi proses pengeringan oleh microwave adalah massa dan jumlah energi gelombang mikro yang diserap (Silva et al, 2021).…”

Section: Pendahuluanunclassified

Pengeringan Ampas Tebu Pada Microwave: Kinetika Pengeringan, Diffusi Efektif Dan Aspek Energi

Simanjuntak

Widyawati

2022

J. Teknol. Hasil. Pertanian

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Drying is a reduction of the moisture in a material to improve the quality of the material. In a sugar factory, bagasse is a by-product that is used as fuel in a boiler. This bagasse has a high moisture content, so it still needs to be dried. In this study, the drying was carried out by using a microwave where the bagasse was chopped about 3 cm and the sample for each experiment was 150 g. The power used is 50, 60, 70, 80, 90 and 100% of the maximum power of 900 W. The sample weight is measured every minute and drying is considered complete when the mass has not changed. This study was aimed to determine the kinetics of drying and effective diffusion, on the drying of bagasse by microwave. The results showed that the rational model is the most suitable mathematical model of drying kinetics with the general form MR = (a + bx) / (1 + cx + dx 2 ). This equation has the smallest R 2 value of 0.99926 and the largest RMSE value is 0.008874. The effective diffusion is in the range of 1.044 x 10 -7 to 2.009 x 10 -7 (m 2 /s). The activation energy value E a is 4.789 W/g. The smallest SMER is in the range of 0.3229 -0.4756 kg/kWh. SEC value is in the range of 3.10 to 2.10 kWh/kg. The geater the power used, the geater the D eff , SMER, MER, while the SEC will be smaller.

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Heat and Mass Transfer on the Microwave Drying of Rough Rice Grains: An Experimental Analysis

Cited by 10 publications

References 48 publications

Microwave Drying Characteristics and Drying Quality Analysis of Corn in China

Microwave Drying Characteristics and Drying Quality Analysis of Corn in China

Application of a Surface Waveguide in Microwave Drying Units of the Agribusiness Industry

Pengeringan Ampas Tebu Pada Microwave: Kinetika Pengeringan, Diffusi Efektif Dan Aspek Energi

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