Microwave power adjusting during potato slice drying process using machine vision

Microwave drying has shorter processing times compared with convection drying, which results in high-quality products and reduced energy consumption. The objective of this study is to evaluate the drying process of Araucaria angustifolia seeds using hot air at atmospheric pressure by applying microwaves (300 W and 500 W), and comparing them with the conventional drying process using hot air (80 °C). The drying time using hot air with microwaves at 500 W and 300 W was reduced by 83.33% and 73.89%, respectively, compared with conventional drying. The drying process occurred in the transient regime, with the predominance of a period of decreasing drying rate. The internal temperature of Araucaria seeds increased with the exposure time to the drying process, whereas the moisture content decreased. This tendency was greater for seeds subjected to electromagnetic fields, especially those exposed to higher power. The total phenolic compounds (TPCs) were lower by microwave drying when compared with conventional drying. The TPC loss was influenced by the internal temperature of the seed. Alternative methods to promote the increased retention of phenolic compounds during the drying process include decreasing the microwave power before the end of drying, combining traditional microwave-associated drying methods, and controlling the applied microwave power.

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Grape Drying Process Using Machine Vision Based on Multilayer Perceptron Networks

Indonesian Journal of Science and Technology ◽

10.17509/ijost.v5i3.24991 ◽

2020 ◽

Vol 5 (3) ◽

pp. 382-394

Author(s):

Suprapto Suprapto ◽

Edy Riyanto

Keyword(s):

Computer Vision ◽

Machine Vision ◽

Motion Control ◽

Multilayer Perceptron ◽

Multi Layer Perceptron ◽

Drying Process ◽

Different Temperatures ◽

Motion Speed ◽

Similar Area ◽

Multilayer Perceptron Networks

This paper proposed a grape drying machine using computer vision and Multi-layer Perceptron (MLP) method. Computer vision is for taking grapes’ image on conveyor, whereas MLP is for controlling grape drying machine and classifying its output. To evaluate the proposed, a kind of grapes are put on conveyor of the machine and their images are taken every two min. Some parameters of MLP to control the drying machine includes dried grape, temperature, grape area, motor position, and motion speed. Those parameters are to adjust an appropriate MLP’s output, including motion control and heater control. Two different temperatures are employed on the machine, including 60 and 75°C. The results showed that the grape could be dried with similar area 3800 pixel at the 770th min using temperature 60°C and at the 410th min using temperature 75°C. Comparing between them, the similar ratio could also be achieved at 0.64 with different time 360 min. Indeed, the temperature setting at 75°C resulted faster drying performance.

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Modeling Thin Layer Drying Kinetics, Moisture Diffusivity and Activation Energy of Hazelnuts during Microwave-Convective Drying

International Journal of Food Engineering ◽

10.1515/ijfe-2017-0100 ◽

2017 ◽

Vol 14 (2) ◽

Cited By ~ 4

Author(s):

Narjes Malekjani ◽

Zahra Emam-Djomeh ◽

Seyed Hassan Hashemabadi ◽

Gholam Reza Askari

Keyword(s):

Activation Energy ◽

Microwave Power ◽

Moisture Diffusivity ◽

Drying Kinetics ◽

Convective Drying ◽

Drying Method ◽

Drying Process ◽

Dominant Effect ◽

Thin Layer Drying ◽

Kinetics Of

AbstractThe effects of microwave-convective drying as an efficient drying method, on drying kinetics of hazelnuts were studied. Drying experiments were conducted at three temperature (40, 50 and 60°C) and microwave power (0, 450 and 900 W) levels. The moisture ratio and the temperature of the hazelnuts were recorded during the drying. The results showed that microwave power had a more dominant effect than drying air temperature. Mathematical modeling was performed in order to predict the moisture changes during drying process. It was concluded that two term and Midilli et al. models were the best models to predict the drying kinetics of hazelnut in different conditions. The effective moisture diffusivities varied from 3.80327×10‒8to 1.71233×10‒6m2/s and had an increasing polynomial relationship with temperature and microwave power. The activation energy was also between 15.61675 and 41.0053 kJ/mol with a second-order relationship with microwave power.

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Applied machine vision and artificial neural network for modeling and controlling of the grape drying process

Computers and Electronics in Agriculture ◽

10.1016/j.compag.2013.08.010 ◽

2013 ◽

Vol 98 ◽

pp. 205-213 ◽

Cited By ~ 42

Author(s):

Nasser Behroozi Khazaei ◽

Teymour Tavakoli ◽

Hassan Ghassemian ◽

Mohammad Hadi Khoshtaghaza ◽

Ahmad Banakar

Keyword(s):

Neural Network ◽

Artificial Neural Network ◽

Machine Vision ◽

Drying Process ◽

Artificial Neural

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Calculation of Moisture Content and Drying Rate during Microwave Drying

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.423-426.746 ◽

2013 ◽

Vol 423-426 ◽

pp. 746-749

Author(s):

Samad Khani Moghanaki ◽

Behnam Khoshandam ◽

Mohammad Hosein Mirhaj

Keyword(s):

High Temperature ◽

Moisture Content ◽

Microwave Power ◽

Operating Temperature ◽

Irradiation Time ◽

Microwave Drying ◽

Drying Rate ◽

Microwave Method ◽

Drying Process ◽

Drying Time

Convectional dryerswork at high temperature and usually lead to loss of quality for sensitivebiomaterial products (especially in nutrition). In this way the researchersfound the microwave power more effective and suitable for drying processes. Someof microwave drying advantages include the following: short drying time, highquality of product, low operating temperature, flexibility in producing widerange of products and easier process controlling. The article calculated themoisture content and drying rate during drying process. Microwave power, holdertray speed, dimension of samples, irradiation time were considered; under theseconditions experiments were done and the results show that microwave method hasmore advantages as comparing with convectional methods.

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Comparative analysis of the food and feed value of rapeseed dried by convective method and using microwave power supply in a swirling coolant flow

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2020-3-32-38 ◽

2020 ◽

Vol 82 (3) ◽

pp. 32-38

Author(s):

E. S. Bunin ◽

G. V. Kalashnikov ◽

S. V. Makeev

Keyword(s):

Amino Acids ◽

Comparative Analysis ◽

Quality Indicators ◽

Power Supply ◽

Microwave Power ◽

Microwave Energy ◽

Microwave Device ◽

Energy Costs ◽

Drying Process

When choosing a method for drying rapeseed seeds, along with the productivity and energy costs of the process, it is necessary to take into account the quality of the resulting product. It is determined by the appearance of seeds, the balance of protein, vitamin and amino acid composition, as well as the quality of the oil contained in the seeds. Therefore, it is necessary that during the drying process, these indicators should be preserved and, if possible, improved.The aim of this work is to compare the quality indicators of rapeseed seeds dried in a microwave device with a swirling flow of heat carrier and the traditional method of convective heat transfer.The qualitative indicators of rapeseed and canola oil during convective and microwave drying were studied. The influence of microwave energy on the drying process and the quality of rapeseed in a microwave device with a swirling coolant flow was studied. Organoleptic and physico-chemical indicators of the quality of rapeseed dried by convective method and using a combined microwave power supply were determined. The study of the composition of proteins, the content of amino acids and vitamins of group E, as the most important quality indicators in the production of food products and feed additives using rapeseed. A comparative analysis of changes in the quality indicators of rapeseed seeds is performed, which allows identifying structural changes occurring during the drying process and assessing the quality of the resulting product during convective drying and using a combined microwave power supply. In the experimental studies found that the use of microwave energy in the drying process leads not only to increasing productivity, reducing energy costs, but also helps to preserve nutritional value, complete protein, amino acids and vitamin E dried product.

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RSM as an Approach to Optimize Ginger Intermittent Microwave Drying Process

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.1095.304 ◽

2015 ◽

Vol 1095 ◽

pp. 304-308

Author(s):

Ling Lin Zhang ◽

Bo Wang ◽

Li Hua Zhang ◽

Min Zeng

Keyword(s):

Response Surface ◽

Process Parameters ◽

Microwave Power ◽

Design Theory ◽

Polynomial Regression ◽

Comprehensive Evaluation ◽

Microwave Drying ◽

Slice Thickness ◽

Drying Process ◽

Pulse Ratio

Based on the response surface central composite design theory, the passage discusses the effects of microwave power, slice thickness and the pulse ratio on ginger intermittent microwave drying process through response surface methodology. Simultaneously we establish quadratic polynomial regression model and optimize the drying process parameters. Results show that the influence of 3 factors on the comprehensive evaluation: The slice thickness > Microwave power > The pulse ratio. The best process parameters of ginger intermittent microwave drying is: microwave power 515W, the slice thickness 2mm, the pulse ratio 45s and the maximum comprehensive score is 0.96.

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Colour and rehydration properties of bay leaves dried by convective and microwave methods

Agricultural Science and Technology ◽

10.15547/10.15547/ast.2019.01.013 ◽

2019 ◽

Vol 11 (1) ◽

pp. 80-83

Author(s):

A. Polat ◽

N. Izli

Keyword(s):

Microwave Power ◽

Microwave Drying ◽

Convective Drying ◽

Drying Process ◽

Rehydration Ratio ◽

Air Temperatures ◽

Colour Parameters ◽

Colour Changes ◽

Hue Angle ◽

Increasing Temperature

Abstract. This study aims to evaluate the effect of the convective and microwave dying methods on the colour parameters (L*, a*, b*, C,  and ΔE) and rehydration ratio of bay leaves. Drying experiments were conducted using 350 and 460W of microwave powers and air temperatures of 50, 60 and 70C. Different microwave powers show significant effect on colour of dried bay leaves. Increasing microwave power, a* (redness/greenness),  (hue angle) and ΔE (total colour changes) values increased whereas L* (lightness), b* (yellowness/blueness) and C (Chroma) values decreased. For the convective drying, although there are changes in the values of the colour parameters (L*, a*, b*, C and ), there are no significant differences in the values of the total colour changes (ΔE) statistically (P>0.05). The effect of microwave power levels and air temperature on rehydration characteristics was determined. It was found that the rehydration ratio values decreased with an increasing temperature and increasing power levels. The highest rehydration ratio was recorded for the samples dried at 350W and the lowest ratio was seen in a sample dried at 70°C. Microwave drying can be a practical drying process, an alternative to convective drying for drying bay leaves.

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