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Combined convective and microwave assisted drying: Experiments and modelling

Loredana Malafronte (Institutionen för kemi- och bioteknik, Kemisk apparatteknik) ; G. Lamberti ; A.A. Barba ; Birgitta Wäppling-Raaholt (Institutionen för signaler och system) ; Emma Holtz (Institutionen för kemi- och bioteknik) ; Lilia Ahrné (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap)
Journal of Food Engineering (0260-8774). Vol. 112 (2012), 4, p. 304–312.
[Artikel, refereegranskad vetenskaplig]

The drying process is largely used in many different industrial applications, such as treatment of foods, production of cosmetics and pharmaceuticals, manufacturing of paper, wood and building materials, polymers and so on. Physical and mathematical models can constitute useful tools to establish the influence of the main process variables on the final product quality, in order to apply an effective production control. In this work, simulation model was developed to describe combined convective/microwave assisted drying. In particular, a multi-physics approach was applied to take into account heat and two mass balances (for liquid water and for water vapor) and Maxwell’s equations to describe electromagnetic field propagation. Potato matrix was selected as food material; a waveguide with a rectangular cross section, equipped with a hot air circulator device, was used as microwave applicator. The proposed model was found able to describe the process, being thus a useful tool for design and management of the process itself.

Nyckelord: Drying process, microwave convective drying, potato



Denna post skapades 2015-10-31.
CPL Pubid: 225115

 

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Institutioner (Chalmers)

Institutionen för kemi- och bioteknik, Kemisk apparatteknik (2005-2014)
Institutionen för signaler och system (1900-2017)
Institutionen för kemi- och bioteknik (2005-2014)
Institutionen för kemi- och bioteknik, Livsmedelsvetenskap (2005-2014)

Ämnesområden

Annan fysik
Beräkningsfysik
Elektroteknik och elektronik
Livsmedelsteknik

Chalmers infrastruktur

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