Mathematical model for intermittent microwave convective drying of food materials

Kumar, Chandan, Farrell, Troy W., Joardder, Mohammad Uzzal Hossain, Millar, Graeme J., & Karim, Azharul (2016) Mathematical model for intermittent microwave convective drying of food materials. Drying Technology: An International Journal, 34(8), pp. 962-973.


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Intermittent microwave convective drying (IMCD) is an advanced technology that improves both energy efficiency and food quality in drying. Modelling of IMCD is essential to understand the physics of this advanced drying process and to optimize the microwave power level and intermittency during drying. However, there is still a lack of modelling studies dedicated to IMCD. In this study, a mathematical model for IMCD was developed and validated with experimental data. The model showed that the interior temperature of the material was higher than the surface in IMCD, and that the temperatures fluctuated and redistributed due to the intermittency of the microwave power. This redistribution of temperature could significantly contribute to the improvement of product quality during IMCD. Limitations when using Lambert's Law for microwave heat generation were identified and discussed.

Impact and interest:

2 citations in Scopus
2 citations in Web of Science®
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ID Code: 87478
Item Type: Journal Article
Refereed: Yes
Keywords: Mathematical Modelling, microwave, drying, intermittent, energy, quality, food
DOI: 10.1080/07373937.2015.1087408
ISSN: 0737-3937
Divisions: Current > Schools > School of Chemistry, Physics & Mechanical Engineering
Past > QUT Faculties & Divisions > Faculty of Science and Technology
Current > QUT Faculties and Divisions > Science & Engineering Faculty
Copyright Owner: Copyright 2015 Taylor & Francis Inc.
Copyright Statement: The Version of Record of this manuscript has been published
and is available in Drying Technology: An International Journal 2015
Deposited On: 15 Sep 2015 01:52
Last Modified: 02 Apr 2017 21:09

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