Microwave drying of porous materials

Lefeuvre, S.

doi:10.1088/0305-4624/12/4/i04

Cited by 9 publications

(4 citation statements)

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“…It involves coupling the models for microwave power absorption and temperature distribution inside the product. Modeling of microwave drying has also made some progress in recent years (Doland & Datta, 1993;Jansen & van der Wekken, 1991;Lefeuvre, 1981;Lu, Tang, & Liang, 1998;Lu, Tang, & Ran, 1999;Ofoli & Komolprasert, 1988;Turner, 1994), in which the models developed range from complicated coupled heat, mass and wave equations to empirical models expressing mass transfer through parameters of phenomenological nature incorporating most process parameters affecting microwave drying, such as microwave power and vacuum. However, few literatures focus on modeling of microwavevacuum heating or drying.…”

Section: Introductionmentioning

confidence: 99%

Microwave–vacuum drying kinetics of carrot slices

Cui

Sun

2004

Journal of Food Engineering

184

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Section: Introductionmentioning

confidence: 99%

Microwave–vacuum drying kinetics of carrot slices

Cui

Sun

2004

Journal of Food Engineering

184

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“…The values of MR versus cooking time of salted (A) and unsalted (B) sagon samples as affected by microwave output power are shown in Fig. So, the vapor pressure gradient built up within the food and the surface increased with increasing power, which pushed out the moisture outward faster (Lefeuvre 1981). As expected, moisture removal was increased significantly with increasing microwave output powers.…”

Section: Moisture Contentmentioning

confidence: 55%

“…As microwave power is dependent on electric field and frequency, it facilitates to supply heat at the core of the food. So, the vapor pressure gradient built up within the food and the surface increased with increasing power, which pushed out the moisture outward faster (Lefeuvre 1981). In case of the effect of salt it was not found too obvious (Fig.…”

Section: Moisture Contentmentioning

confidence: 89%

Changes of Physical Properties during Microwave Processing of Sagon

Ghani

Yusof

Talib

et al. 2012

Journal of Food Processing and Preservation

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This study was designed to investigate the best and efficient method of processing sagon, a traditional snack food, using a microwave oven. Microwave cooking was conducted at three output powers of 90, 170 and 340 W. The effects of salt and different formulations on physical (moisture, water activity, color, surface morphology) as well as sensory properties of sagon were also investigated. Microwave heating reduced the time of cooking and/or drying compared with that of conventional way. The color of sagon was solely dependent on microwave output power and sugar content; the higher the output power the lesser is lightness and the greater is redness and yellowness, but texture and surface roughness showed better at medium microwave heating (170 W) confirmed by the micrographs. Microwave processing of sagon having high sugar content (60%) in the formulation at rather higher output power (340 W) resulted in most preferred sagon compared with that of conventional one available in the local market. Addition of salt bought about slightly higher reading of water activity and moisture content. Practical Applications Sagon is a traditional food among Malay community, which represents the specialty and variety of Malaysian culture. Although the popularity of sagon is quite in decline in the present busy Malay society, the simplified and modernized processing techniques may aid in getting back its popularity. Sagon is prepared by mixing its ingredients followed by gentle heating, which is tedious and time consuming. In this study, this laborious and conventional heating in preparing sagon had been replaced with modern processing systems like microwave cooking. It is well‐known that microwave processing and cooking of foods is a recent development and it is convenient, rapid, high energy efficient and easy to handle. In the present study, microwave processing of sagon was found quite convenient and rapid, and resulted in most preferred sagon than that of traditional one available in the local market. This study will help to conserving traditional recipe.

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“…According to Figure 14, it is observed that the energy efficiency decreases when the microwave power levels increases, while the maximum energy efficiency equals 28.79% and was reached at the power of 100 W while the minimum equals 17.12% and occurred at the power of 400 W. because the dielectric properties of any dried food material are therefore related to the moisture content. Therefore, the ability of a product to absorb microwave energy or the reduced heat generation intensity is due to the decrease in moisture content during drying by the microwave process 51–53 …”

Section: Resultsmentioning

confidence: 99%

Exergetic and techno‐economic analysis of Moroccan horehound leaves (Marrubium vulgare L.) in forced convection solar and microwave drying

et al. 2022

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This paper aims to analyze solar and microwave drying of Horehound leaves (Marrubium vulgare) from an exergetic point of view. Solar drying tests in forced convection were performed at airflow rates (150 and 300 m 3 /h) and air-drying temperatures (60°C, 70°C, and 80°C), where the microwave tests were performed in microwave powers ranging from 50 to 450 kW. Four performance parameters were investigated: exergy of evaporation, exergy loss, and exergy efficiency, sustainability index, and the improvement potential rate of the drying chamber and drying process. The results show that the exergy efficiency increases with the increase of aerothermal conditions. Exegetic performances essentially depend on the drying air temperatures and the airflow rates. The exergy efficiency of the drying process is higher than that of the drying chamber. The drying characteristics of Horehound leaves treated under microwave irradiation is a crucial process to predict its moisture content design so as to optimize the drying process. The exergetic analysis presented in this manuscript shows an improvement in the sustainability index of the drying processes and the reducing

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Microwave drying of porous materials

Cited by 9 publications

References 0 publications

Microwave–vacuum drying kinetics of carrot slices

Microwave–vacuum drying kinetics of carrot slices

Changes of Physical Properties during Microwave Processing of Sagon

Exergetic and techno‐economic analysis of Moroccan horehound leaves (Marrubium vulgare L.) in forced convection solar and microwave drying

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