Processing of Dates by Dehydration and Microwave Drying

Dates ◽  
2012 ◽  
pp. 222-235
Keyword(s):  
Microwave Drying

Convective-cum-Microwave Drying Characteristics of Ginger (Zingiber officinale)

2017 ◽  
Vol 8 (1) ◽  
pp. 153-159
Author(s):  
Sunanda ◽  
◽  
Satish Kumar ◽  
H. G. Ramya ◽  
M. S. Alam ◽  
...  
Keyword(s):  
Zingiber Officinale ◽  
Microwave Drying ◽  
Drying Characteristics

THE ENERGY EFFICIENCY TECHNIQUE OF THERMAL PROCESSING OF GRAIN

2019 ◽  
pp. 176-182
Author(s):  
А. Zykov ◽  
S. Orlova ◽  
L. Ovsiannykova
Keyword(s):  
Energy Efficiency ◽  
Thermal Processing ◽  
Microwave Field ◽  
Low Frequency ◽  
Heat Pipes ◽  
Biologically Active ◽  
Microwave Drying ◽  
Post Harvest ◽  
Combined Action ◽  
Frequency Radiation

The methods of energy efficiency increasing of pre- and post-harvest thermal processing of grain are considered. The effective ways to deliver energy to the grain using heat pipes and microwave field are given. The effect of combined action of microwave and low-frequency radiation on the grain germination is shown. Currently, the intensification of technological processes under the influence of microwave radiation is used in many industrial processes. Microwave equipment is becoming a necessary technological component of large profitable industries. The process of drying is no exception. In recent years, new versions of dryers have been proposed that use combined methods of energy supply, including microwave energy. Microwave dryers for foodstuffs, grains and oilseeds, including those for seed stock, have been created and are beginning to be used, along with drying and disinfection, disinfection of drying products from harmful bacteria, fungi, and mildew. For the implementation of microwave drying of particular importance is the choice of regime parameters of drying, given the fact that the grain is a biologically active object. Microwave drying allows you to provide a powerful flow of energy to the object of drying and to obtain a significant intensification of moisture evaporation. But at the same time there is also an intense heating of the product, which can degrade its quality. The possibility of supplying energy throughout the cross section of the product allows for the evaporation of moisture from the inner layers of the product, which is especially important at the end of drying, when the zone of evaporation of moisture is significantly deeper. Therefore, the highest drying efficiency can be obtained in combined processes that take advantage of various drying methods, such as convective, as well as the use of microwave and low-frequency magnetic fields. The paper presents effective ways to supply energy to the grain using heat pipes and a microwave field. The effect of the combined action of microwave and low-frequency radiation on grain similarity is shown. Ways to improve the energy efficiency of the processes of preseeding and post-harvest heat treatment of grain are considered.

scholarly journals Estimation of moisture ratio for apple drying by convective and microwave methods using artificial neural network modeling

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Vali Rasooli Sharabiani ◽  
Mohammad Kaveh ◽  
Roozbeh Abdi ◽  
Mariusz Szymanek ◽  
Wojciech Tanaś
Keyword(s):  
Specific Energy Consumption ◽  
Effective Diffusivity ◽  
Moisture Ratio ◽  
Microwave Drying ◽  
Convective Drying ◽  
Neural Network Modeling ◽  
Drying Methods ◽  
Apple Slices ◽  
Artificial Neural ◽  
Drying Technology

AbstractTwo different drying methods were applied for dehydration of apple, i.e., convective drying (CD) and microwave drying (MD). The process of convective drying through divergent temperatures; 50, 60 and 70 °C at 1.0 m/s air velocity and three different levels of microwave power (90, 180, and 360 W) were studied. In the analysis of the performance of our approach on moisture ratio (MR) of apple slices, artificial neural networks (ANNs) was used to provide with a background for further discussion and evaluation. In order to evaluate the models mentioned in the literature, the Midilli et al. model was proper for dehydrating of apple slices in both MD and CD. The MD drying technology enhanced the drying rate when compared with CD drying significantly. Effective diffusivity (Deff) of moisture in CD drying (1.95 × 10−7–4.09 × 10−7 m2/s) was found to be lower than that observed in MD (2.94 × 10−7–8.21 × 10−7 m2/s). The activation energy (Ea) values of CD drying and MD drying were 122.28–125 kJ/mol and 14.01–15.03 W/g respectively. The MD had the lowest specific energy consumption (SEC) as compared to CD drying methods. According to ANN results, the best R2 values for prediction of MR in CD and MD were 0.9993 and 0.9991, respectively.

Research on microwave drying technology in the procedure of preparation of V2O5 from ammonium polyvanadate (APV)

2021 ◽  
Author(s):  
Hewen Zheng ◽  
Qiannan Li ◽  
Yeqing Ling ◽  
Mamdouh Omran ◽  
Lei Gao ◽  
...  
Keyword(s):  
Microwave Drying ◽  
Drying Technology

Study of color kinetics of banana (Musa cavendish) under microwave drying by application of image analysis

2020 ◽  
pp. 108201322098133
Author(s):  
Sagar Nagvanshi ◽  
Subbarao Kotra Venkata ◽  
TK Goswami
Keyword(s):  
Microwave Power ◽  
Vision System ◽  
Power Level ◽  
Microwave Drying ◽  
Slice Thickness ◽  
Order Kinetic ◽  
Drying Time ◽  
Volumetric Heating ◽  
Kinetics Of ◽  
Microwave Power Level

Microwave drying works on the volumetric heating concept promoted by electromagnetic radiation at 0.915 or 2.450 GHz. In this study, banana ( Musa Cavendish) was taken as the sample and treated under microwave drying. The effect of two process variables, namely slice thickness (2, 3.5, and 5 mm) and microwave power (180 W, 360 W, and 540 W), were studied on drying kinetics and color kinetics. It was observed that the inverse variation relationship exists between drying time and microwave power level while drying time and slice thickness exhibited a direct variation relationship. A Computer Vision System (CVS) was developed to measure the color values of banana in CIELab space using an algorithm written in MATLAB software. Once the color parameters were obtained, they were fitted in First and Zero-order kinetic models. Both models were found to describe the color values adequately. This study concludes that microwave drying is a promising dehydration technique for banana drying that reduces the significant time of drying. Application of CVS is an excellent approach to measure the surface color of banana.

Fuzzy logic control of relative humidity in microwave drying of hawthorn

2021 ◽  
pp. 110706
Author(s):  
Jing Li ◽  
Zhenfeng Li ◽  
G.S.V. Raghavan ◽  
Feihu Song ◽  
Chunfang Song ◽  
...  
Keyword(s):  
Fuzzy Logic ◽  
Relative Humidity ◽  
Fuzzy Logic Control ◽  
Microwave Drying ◽  
Logic Control
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