Influence of dielectric and sorption properties on drying behaviour and energy efficiency during microwave convective drying of selected food and non-food inorganic materials

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Standard

Influence of dielectric and sorption properties on drying behaviour and energy efficiency during microwave convective drying of selected food and non-food inorganic materials. / Holtz, Emma; Ahrné, Lilia; Rittenauer, Michael; Rasmuson, Anders.

I: Journal of Food Engineering, Bind 97, Nr. 2, 2010, s. 144-153.

Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

Harvard

Holtz, E, Ahrné, L, Rittenauer, M & Rasmuson, A 2010, 'Influence of dielectric and sorption properties on drying behaviour and energy efficiency during microwave convective drying of selected food and non-food inorganic materials', Journal of Food Engineering, bind 97, nr. 2, s. 144-153. https://doi.org/10.1016/j.jfoodeng.2009.10.003

APA

Holtz, E., Ahrné, L., Rittenauer, M., & Rasmuson, A. (2010). Influence of dielectric and sorption properties on drying behaviour and energy efficiency during microwave convective drying of selected food and non-food inorganic materials. Journal of Food Engineering, 97(2), 144-153. https://doi.org/10.1016/j.jfoodeng.2009.10.003

Vancouver

Holtz E, Ahrné L, Rittenauer M, Rasmuson A. Influence of dielectric and sorption properties on drying behaviour and energy efficiency during microwave convective drying of selected food and non-food inorganic materials. Journal of Food Engineering. 2010;97(2):144-153. https://doi.org/10.1016/j.jfoodeng.2009.10.003

Author

Holtz, Emma ; Ahrné, Lilia ; Rittenauer, Michael ; Rasmuson, Anders. / Influence of dielectric and sorption properties on drying behaviour and energy efficiency during microwave convective drying of selected food and non-food inorganic materials. I: Journal of Food Engineering. 2010 ; Bind 97, Nr. 2. s. 144-153.

Bibtex

@article{057a826c10f14822a69cd7f058e5bb81,
title = "Influence of dielectric and sorption properties on drying behaviour and energy efficiency during microwave convective drying of selected food and non-food inorganic materials",
abstract = "The average energy efficiency of microwave convective drying is strongly related to drying time and thus to drying kinetics. This study investigates the energy efficiency of materials with different material properties and drying rates. Four solid, porous materials (swede, potato, bread, and lightweight concrete) were dried under the same microwave convective drying conditions. Drying behaviour, temperature development, hygroscopicity, dielectric properties, and specific energy consumption were studied. Despite differences in kinetics and product properties, the specific energy consumption (MJ/kg evaporated water) was approximately the same for all materials at intermediate to high moisture contents. When drying was pursued into the hygroscopic region, however, the specific energy consumption increased. The results indicate that a relationship between microwave penetration depth and water activity of the materials may be found. Drying of the food materials was limited by burning either due to temperature runaway in the hygroscopic region or due to development of hot spots, possibly induced by material structure.",
keywords = "Dielectric properties, Energy efficiency, Microwave drying, Porous material, Sorption isotherms, Temperature development",
author = "Emma Holtz and Lilia Ahrn{\'e} and Michael Rittenauer and Anders Rasmuson",
year = "2010",
doi = "10.1016/j.jfoodeng.2009.10.003",
language = "English",
volume = "97",
pages = "144--153",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",
number = "2",

}

RIS

TY - JOUR

T1 - Influence of dielectric and sorption properties on drying behaviour and energy efficiency during microwave convective drying of selected food and non-food inorganic materials

AU - Holtz, Emma

AU - Ahrné, Lilia

AU - Rittenauer, Michael

AU - Rasmuson, Anders

PY - 2010

Y1 - 2010

N2 - The average energy efficiency of microwave convective drying is strongly related to drying time and thus to drying kinetics. This study investigates the energy efficiency of materials with different material properties and drying rates. Four solid, porous materials (swede, potato, bread, and lightweight concrete) were dried under the same microwave convective drying conditions. Drying behaviour, temperature development, hygroscopicity, dielectric properties, and specific energy consumption were studied. Despite differences in kinetics and product properties, the specific energy consumption (MJ/kg evaporated water) was approximately the same for all materials at intermediate to high moisture contents. When drying was pursued into the hygroscopic region, however, the specific energy consumption increased. The results indicate that a relationship between microwave penetration depth and water activity of the materials may be found. Drying of the food materials was limited by burning either due to temperature runaway in the hygroscopic region or due to development of hot spots, possibly induced by material structure.

AB - The average energy efficiency of microwave convective drying is strongly related to drying time and thus to drying kinetics. This study investigates the energy efficiency of materials with different material properties and drying rates. Four solid, porous materials (swede, potato, bread, and lightweight concrete) were dried under the same microwave convective drying conditions. Drying behaviour, temperature development, hygroscopicity, dielectric properties, and specific energy consumption were studied. Despite differences in kinetics and product properties, the specific energy consumption (MJ/kg evaporated water) was approximately the same for all materials at intermediate to high moisture contents. When drying was pursued into the hygroscopic region, however, the specific energy consumption increased. The results indicate that a relationship between microwave penetration depth and water activity of the materials may be found. Drying of the food materials was limited by burning either due to temperature runaway in the hygroscopic region or due to development of hot spots, possibly induced by material structure.

KW - Dielectric properties

KW - Energy efficiency

KW - Microwave drying

KW - Porous material

KW - Sorption isotherms

KW - Temperature development

U2 - 10.1016/j.jfoodeng.2009.10.003

DO - 10.1016/j.jfoodeng.2009.10.003

M3 - Journal article

AN - SCOPUS:70450253166

VL - 97

SP - 144

EP - 153

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - 2

ER -

ID: 202134582