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...
Guardado en:
| 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: |
Ejemplares similares
-
Experimental study of dehydration processes of raspberries (<i>Rubus Idaeus</i>) with microwave and solar drying
por: Rodríguez, Anabel, et al.
Publicado: (2019) -
Modelling of the dielectric properties of trabecular bone samples at microwave frequency
por: Irastorza, Ramiro Miguel, et al.
Publicado: (2014) -
Numerical solution of coupled mass and energy balances during osmotic microwave dehydration
por: Arballo, Javier Ramiro, et al.
Publicado: (2012) -
La absorción de microondas ultrasónicas en sólidos dieléctricos /
por: Nava Carrillo, R.
Publicado: (1985) -
Is there any information on micro-structure in microwave tomography of bone tissue?
por: Irastorza, Ramiro Miguel, et al.
Publicado: (2013)