Study of microwave drying of vegetables by numerical modeling : Influence of dielectric properties and operating conditions

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 con...

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Autores principales: Arballo, Javier Ramiro, Campañone, Laura Analía, Mascheroni, Rodolfo Horacio
Formato: Articulo
Lenguaje:Inglés
Publicado: 2018
Materias:
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/98330
https://ri.conicet.gov.ar/11336/86392
https://www.jstage.jst.go.jp/article/fstr/24/5/24_811/_article
Aporte de:
id I19-R120-10915-98330
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ingeniería Química
Microwave drying
Dielectric properties
Numerical modeling
Vegetables
spellingShingle Ingeniería Química
Microwave drying
Dielectric properties
Numerical modeling
Vegetables
Arballo, Javier Ramiro
Campañone, Laura Analía
Mascheroni, Rodolfo Horacio
Study of microwave drying of vegetables by numerical modeling : Influence of dielectric properties and operating conditions
topic_facet Ingeniería Química
Microwave drying
Dielectric properties
Numerical modeling
Vegetables
description 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.
format Articulo
Articulo
author Arballo, Javier Ramiro
Campañone, Laura Analía
Mascheroni, Rodolfo Horacio
author_facet Arballo, Javier Ramiro
Campañone, Laura Analía
Mascheroni, Rodolfo Horacio
author_sort Arballo, Javier Ramiro
title Study of microwave drying of vegetables by numerical modeling : Influence of dielectric properties and operating conditions
title_short Study of microwave drying of vegetables by numerical modeling : Influence of dielectric properties and operating conditions
title_full Study of microwave drying of vegetables by numerical modeling : Influence of dielectric properties and operating conditions
title_fullStr Study of microwave drying of vegetables by numerical modeling : Influence of dielectric properties and operating conditions
title_full_unstemmed Study of microwave drying of vegetables by numerical modeling : Influence of dielectric properties and operating conditions
title_sort study of microwave drying of vegetables by numerical modeling : influence of dielectric properties and operating conditions
publishDate 2018
url http://sedici.unlp.edu.ar/handle/10915/98330
https://ri.conicet.gov.ar/11336/86392
https://www.jstage.jst.go.jp/article/fstr/24/5/24_811/_article
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AT campanonelauraanalia studyofmicrowavedryingofvegetablesbynumericalmodelinginfluenceofdielectricpropertiesandoperatingconditions
AT mascheronirodolfohoracio studyofmicrowavedryingofvegetablesbynumericalmodelinginfluenceofdielectricpropertiesandoperatingconditions
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