Multiphase transfer model for intermittent microwave-convective drying of food: Considering shrinkage and pore evolution
نویسندگان
چکیده
منابع مشابه
Optimization of intermittent microwave–convective drying using response surface methodology
In this study, response surface methodology was used for optimization of intermittent microwave-convective air drying (IMWC) parameters with employing desirability function. Optimization factors were air temperature (40-80°C), air velocity (1-2 m/sec), pulse ratio) PR ((2-6), and microwave power (200-600 W) while responses were rehydration ratio, bulk density, total phenol content (TPC), color ...
متن کاملSimulation Shrinkage and Stress Generated During Convective Drying of Carrot Slices
The moist sample shrinks during drying and the non-uniformity shrinkage involves stresses in the body. The aim of the present work is simulating deformations and drying-induced stresses of carrot slice during a convective drying. The effect of shrinkage on the heat and mass transfer profiles were considered. Non-constant physical and thermal properties were also incorporated in the model and th...
متن کاملSimulation Shrinkage and Stress Generated During Convective Drying of Carrot Slices
The moist sample shrinks during drying and the non-uniformity shrinkage involves stresses in the body. The aim of the present work is simulating deformations and drying-induced stresses of carrot slice during a convective drying. The effect of shrinkage on the heat and mass transfer profiles were considered. Non-constant physical and thermal properties were also incorporated in the model and th...
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Microwave is the machine, which is very helpful for the food sector. The modern age of life as well as the increasing number of working women requires simplified routines and standardization of foods with lesser preparation time and convenience in usage. The demands of the consumers are the real factor for the success or failure of any food items in the present scenario. The increasing consumer...
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in this study, the possibility of microwave finish drying for two types of dried grapes (natural and sultana) was investigated. the samples were washed in water bath at given temperature ranges (25 and 45 c) for 30 to 60 minutes. after dewatering the samples, they were dried using microwave (at two powers: 270 and 450 w) and hot air convective dryer (at 50 c). water gain (%), effective moistu...
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ژورنال
عنوان ژورنال: International Journal of Multiphase Flow
سال: 2017
ISSN: 0301-9322
DOI: 10.1016/j.ijmultiphaseflow.2017.03.018