Multiphase porous media model for Intermittent Microwave Convective Drying (IMCD) of food

Kumar, C., Joardder, M.U.H., Farrell, T.W., & Karim, M.A. (2016) Multiphase porous media model for Intermittent Microwave Convective Drying (IMCD) of food. International Journal of Thermal Sciences, 104, pp. 304-314.

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Intermittent microwave convective (IMCD) drying is an advanced drying technology that improves both energy efficiency and food quality during the drying of food materials. Despite numerous experimental studies available for IMCD, there is no complete multiphase porous media model available to describe the process. A multiphase porous media model considering liquid water, gases and the solid matrix inside the food during drying can provide in depth understanding of IMCD. In this article, firstly a multiphase porous media model was developed for IMCD. Then the model is validated against experimental data by comparing moisture content and temperature distributions after each heating and tempering periods. The profile of vapour pressures and evaporation during IMCD are presented and discussed. The relative contribution of water and vapour fluxes due to gas pressure and diffusion demonstrated that the fluxes due are relatively higher in IMCD compared to convection drying and this makes the IMCD faster.

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3 citations in Scopus
2 citations in Web of Science®
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ID Code: 94902
Item Type: Journal Article
Refereed: Yes
Keywords: Intermittent microwave, Drying, Mathematical model; Lambert's law; Moisture flux; Vapour pressure; COMSOL multiphysics; Multiphase porous media
DOI: 10.1016/j.ijthermalsci.2016.01.018
ISSN: 1290-0729
Divisions: Current > Schools > School of Chemistry, Physics & Mechanical Engineering
Current > QUT Faculties and Divisions > Science & Engineering Faculty
Deposited On: 13 Apr 2016 23:25
Last Modified: 26 Apr 2016 22:23

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