Hot Air and Microwave Combined Drying of Potato Monitored by Infrared Thermography

Autor: Marta Castro-Giraldez, Juan Angel Tomas-Egea, Pedro Fito, Maria Victoria Traffano-Schiffo
Jazyk: angličtina
Rok vydání: 2021
Předmět:
0106 biological sciences
Evaporation
Analytical chemistry
Microwave drying
lcsh:Technology
01 natural sciences
lcsh:Chemistry
INFRARED THERMOGRAPHY
General Materials Science
lcsh:QH301-705.5
Instrumentation
Water transport
Fluid Flow and Transfer Processes
Moisture
MICROWAVE DRYING
General Engineering
Hot air drying
04 agricultural and veterinary sciences
Thermal conduction
040401 food science
DRYING
lcsh:QC1-999
Computer Science Applications
Thermography
Thermal energy
Materials science
TECNOLOGIA DE ALIMENTOS
Combined drying
WATER TRANSPORT
0404 agricultural biotechnology
010608 biotechnology
purl.org/becyt/ford/2.11 [https]
Drying
HOT AIR DRYING
lcsh:T
business.industry
Process Chemistry and Technology
COMBINED DRYING
lcsh:Biology (General)
lcsh:QD1-999
Volume (thermodynamics)
purl.org/becyt/ford/2 [https]
lcsh:TA1-2040
Infrared thermography
lcsh:Engineering (General). Civil engineering (General)
business
lcsh:Physics
Microwave
Zdroj: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Applied Sciences
Volume 11
Issue 4
Applied Sciences, Vol 11, Iss 1730, p 1730 (2021)
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
DOI: 10.3390/app11041730
Popis: [EN] Hot air drying (HAD) at temperatures below the spontaneous evaporation temperature could be combined with microwave (MW) radiation as a thermal energy source in order to reduce the drying time. A photon flux in the microwave range interacts with dipolar molecules (water) through orientation and induction, producing electrical energy storage and thermal energy accumulation and generating an increase in the internal energy of food. The different mechanisms involved in water transport could change when the microwave penetration depth exceeds the sample characteristic dimension of mass transport. The aim of this paper is to determine the effect of MW in the combined HAD-MW drying of raw potato in order to obtain the real driving forces and mechanisms involved in the water transport, with the purpose of optimizing the MW power used. For this purpose, combined drying was carried out on potato samples (0, 4 and 6 W/g). The sample surface temperature was monitored by infrared thermography, and the sample mass was measured continuously through a precision balance. In parallel with continuous drying, another drying treatment was performed at different times (20, 40, 60, 90, 120, 180, 420 min) and conditions (0, 4 and 6 W/g) to analyze the dielectric properties, mass, moisture, volume and water activity. The results show that it is possible to monitor combined drying by infrared thermography, and it can be concluded that the convection heating is mostly transformed into surface water evaporation, with negligible thermal conduction from the surface, and microwave radiation is mostly transformed into an increase in the potato's internal energy.
The authors acknowledge the financial support from THE SPANISH MINISTERIO DE ECONOMÍA, INDUSTRIA Y COMPETITIVIDAD, Programa Estatal de I+D+i orientada a los Retos de la Sociedad AGL2016-80643-R, Agencia Estatal de Investigación (AEI) and Fondo Europeo de Desarrollo Regional (FEDER). Juan Ángel Tomás-Egea wants to thank the FPI Predoctoral Program of the Universitat Politècnica de València for its support.
Databáze: OpenAIRE
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