Combined convective and microwave assisted drying: Experiments and modeling

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Standard

Combined convective and microwave assisted drying : Experiments and modeling. / Malafronte, Loredana; Lamberti, Gaetano; Barba, Anna Angela; Raaholt, Birgitta; Holtz, Emma; Ahrné, Lilia.

I: Journal of Food Engineering, Bind 112, Nr. 4, 2012, s. 304-312.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Malafronte, L, Lamberti, G, Barba, AA, Raaholt, B, Holtz, E & Ahrné, L 2012, 'Combined convective and microwave assisted drying: Experiments and modeling', Journal of Food Engineering, bind 112, nr. 4, s. 304-312. https://doi.org/10.1016/j.jfoodeng.2012.05.005

APA

Malafronte, L., Lamberti, G., Barba, A. A., Raaholt, B., Holtz, E., & Ahrné, L. (2012). Combined convective and microwave assisted drying: Experiments and modeling. Journal of Food Engineering, 112(4), 304-312. https://doi.org/10.1016/j.jfoodeng.2012.05.005

Vancouver

Malafronte L, Lamberti G, Barba AA, Raaholt B, Holtz E, Ahrné L. Combined convective and microwave assisted drying: Experiments and modeling. Journal of Food Engineering. 2012;112(4):304-312. https://doi.org/10.1016/j.jfoodeng.2012.05.005

Author

Malafronte, Loredana ; Lamberti, Gaetano ; Barba, Anna Angela ; Raaholt, Birgitta ; Holtz, Emma ; Ahrné, Lilia. / Combined convective and microwave assisted drying : Experiments and modeling. I: Journal of Food Engineering. 2012 ; Bind 112, Nr. 4. s. 304-312.

Bibtex

@article{c8d6506054b246e6ab675de3c3ea8040,
title = "Combined convective and microwave assisted drying: Experiments and modeling",
abstract = "The drying process is largely used in many different industrial applications, such as treatment of foods, production of cosmetics and pharmaceuticals, manufacturing of paper, wood and building materials, polymers and so on. Physical and mathematical models can constitute useful tools to establish the influence of the main process variables on the final product quality, in order to apply an effective production control. In this work, simulation model was developed to describe combined convective/microwave assisted drying. In particular, a multi-physics approach was applied to take into account heat and two mass balances (for liquid water and for water vapor) and Maxwell's equations to describe electromagnetic field propagation. Potato matrix was selected as food material; a waveguide with a rectangular cross section, equipped with a hot air circulator device, was used as microwave applicator. The proposed model was found able to describe the process, being thus a useful tool for design and management of the process itself.",
keywords = "Drying process, Microwave convective drier, Potato",
author = "Loredana Malafronte and Gaetano Lamberti and Barba, {Anna Angela} and Birgitta Raaholt and Emma Holtz and Lilia Ahrn{\'e}",
year = "2012",
doi = "10.1016/j.jfoodeng.2012.05.005",
language = "English",
volume = "112",
pages = "304--312",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",
number = "4",

}

RIS

TY - JOUR

T1 - Combined convective and microwave assisted drying

T2 - Experiments and modeling

AU - Malafronte, Loredana

AU - Lamberti, Gaetano

AU - Barba, Anna Angela

AU - Raaholt, Birgitta

AU - Holtz, Emma

AU - Ahrné, Lilia

PY - 2012

Y1 - 2012

N2 - The drying process is largely used in many different industrial applications, such as treatment of foods, production of cosmetics and pharmaceuticals, manufacturing of paper, wood and building materials, polymers and so on. Physical and mathematical models can constitute useful tools to establish the influence of the main process variables on the final product quality, in order to apply an effective production control. In this work, simulation model was developed to describe combined convective/microwave assisted drying. In particular, a multi-physics approach was applied to take into account heat and two mass balances (for liquid water and for water vapor) and Maxwell's equations to describe electromagnetic field propagation. Potato matrix was selected as food material; a waveguide with a rectangular cross section, equipped with a hot air circulator device, was used as microwave applicator. The proposed model was found able to describe the process, being thus a useful tool for design and management of the process itself.

AB - The drying process is largely used in many different industrial applications, such as treatment of foods, production of cosmetics and pharmaceuticals, manufacturing of paper, wood and building materials, polymers and so on. Physical and mathematical models can constitute useful tools to establish the influence of the main process variables on the final product quality, in order to apply an effective production control. In this work, simulation model was developed to describe combined convective/microwave assisted drying. In particular, a multi-physics approach was applied to take into account heat and two mass balances (for liquid water and for water vapor) and Maxwell's equations to describe electromagnetic field propagation. Potato matrix was selected as food material; a waveguide with a rectangular cross section, equipped with a hot air circulator device, was used as microwave applicator. The proposed model was found able to describe the process, being thus a useful tool for design and management of the process itself.

KW - Drying process

KW - Microwave convective drier

KW - Potato

U2 - 10.1016/j.jfoodeng.2012.05.005

DO - 10.1016/j.jfoodeng.2012.05.005

M3 - Journal article

AN - SCOPUS:84862668460

VL - 112

SP - 304

EP - 312

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - 4

ER -

ID: 202132315