Study of Microwave Drying of Vegetables by Numerical Modeling. Influence of Dielectric Properties and Operating Conditions
| Autor: | Javier Ramiro Arballo, Rodolfo Horacio Mascheroni, Laura Analía Campañone |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
Marketing Physics Otras Ingenierías y Tecnologías General Chemical Engineering Numerical modeling INGENIERÍAS Y TECNOLOGÍAS 04 agricultural and veterinary sciences Microwave drying 040401 food science 01 natural sciences Industrial and Manufacturing Engineering Alimentos y Bebidas Ingeniería Química 0404 agricultural biotechnology purl.org/becyt/ford/2 [https] Dielectric properties 010608 biotechnology Vegetables Humanities purl.org/becyt/ford/2.11 [https] Food Science Biotechnology |
| Zdroj: | SEDICI (UNLP) Universidad Nacional de La Plata instacron:UNLP CONICET Digital (CONICET) Consejo Nacional de Investigaciones Científicas y Técnicas instacron:CONICET |
| ISSN: | 1881-3984 1344-6606 |
| DOI: | 10.3136/fstr.24.811 |
| Popis: | In the present work mass and energy transfer during microwave dehydration of vegetables were studied. Microwaves interact with the polar molecules of food enabling its heating and dehydration. This interaction is affected by the change of the food properties due to temperature increase and water content reduction. In certain products, the dependence of dielectric properties with temperature is affected by a change in the food structure as a consequence of the chemical change of certain components and the water loss. Lambert´s law, that considers an exponential decay of incident microwave power, was applied to model these interactions. Additionally, two consecutive stages must be considered: initial heating followed by intensive evaporation at constant temperature. The model was successfully validated for data published in literature related to slabs of microwave dehydrated potatoes and carrots, considering different processing times, power densities, pressure and sample size. Centro de Investigación y Desarrollo en Criotecnología de Alimentos |
| Databáze: | OpenAIRE |
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