Modelling microwave heating of an oil palm mesocarp

An oil palm mill often uses steam in sterilization and fruit detachment processes. Consequently, a large amount of wastewater is produced. To reduce the wastewater, microwave (MW) heating of oil palm fruits has been studied and positive results were reported in open literature. Nevertheless, MW heating of oil palm fruits requires proper control to avoid overheating, which deteriorates the oil quality. MW heating efficiency depends not only on the electromagnetic strength, but also on the complex permittivity of oil palm fruits. This study reports the MW heating model of an oil palm mesocarp. The three-dimensional model solved Maxwell’s Electromagnetic waves equation, diffusion equation of moisture content, and heat conduction equation. The model was validated with mesocarp’s experimental data of moisture content and temperatures. The electromagnetics, moisture, and temperature distributions of the mesocarp were studied. The simulation results showed that the volumeand surface-averaged temperature were similar, thus the surface temperature might be used as a good approximation to the volumetric temperature. Besides, the model also showed that radiation and convection were the main heat loss mechanisms. This validated model can be used for designing a microwave heating reactor for oil palm fruits.

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Microwave Sterilization of Oil Palm Fruits: Effect of Power, Temperature and D-value on Oil Quality

Journal of Medical and Bioengineering ◽

10.12720/jomb.2.3.153-156 ◽

2013 ◽

Vol 2 (3) ◽

pp. 153-156 ◽

Cited By ~ 5

Author(s):

Maya Sarah ◽

Mohd. Rozainee Taib

Keyword(s):

Oil Palm ◽

Oil Quality ◽

Microwave Sterilization ◽

Palm Fruits ◽

D Value

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THREE-DIMENSIONAL MODEL FOR HEAT AND MASS TRANSFER DURING CONVECTIVE DRYING OF WOOD WITH MICROWAVE HEATING

Journal of Porous Media ◽

10.1615/jpormedia.2018018908 ◽

2018 ◽

Vol 21 (10) ◽

pp. 877-886 ◽

Cited By ~ 1

Author(s):

Aleksandar Dj. Dedic ◽

Srdjan V. Svrzic ◽

Jelena N. Janevski ◽

Branislav Stojanovic ◽

Milan Dj. Milenkovic

Keyword(s):

Mass Transfer ◽

Heat And Mass Transfer ◽

Microwave Heating ◽

Three Dimensional ◽

Convective Drying ◽

Dimensional Model ◽

Three Dimensional Model

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In situ measurements of complex permittivity and moisture content in oil palm fruits

The European Physical Journal Applied Physics ◽

10.1051/epjap/2010007 ◽

2010 ◽

Vol 49 (3) ◽

pp. 31201 ◽

Cited By ~ 7

Author(s):

K. Y. Lee ◽

Z. Abbas ◽

Y. K. Yeow ◽

M. D. Nur Sharizan ◽

C. E. Meng

Keyword(s):

Moisture Content ◽

Complex Permittivity ◽

Oil Palm ◽

In Situ Measurements ◽

Palm Fruits

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Enzymatic Inactivation of Oil Palm Fruits: Comparison of Microwave Irradiation and Steam Bath Process

Jurnal Teknologi ◽

10.11113/jt.v69.3205 ◽

2014 ◽

Vol 69 (5) ◽

Cited By ~ 3

Author(s):

Maya Sarah ◽

Mohd Rozainee Taib ◽

Abdul Adamu

Keyword(s):

Microwave Irradiation ◽

Palm Oil ◽

High Power ◽

Oil Palm ◽

Power Level ◽

Oil Quality ◽

Microwave Sterilization ◽

High Power Level ◽

Palm Fruits ◽

Stripping Efficiency

The study on microwave irradiation and steam batch process to sterilize oil palm fruits is carried out to investigate their effectiveness on lipase inactivation. The inactivation parameters, palm oil quality, and stripping efficiency were evaluated. Evaluation on the inactivation parameters, such as decimal reduction time (D-value) and kinetic constant (k), were conducted to study the sterilization dependency on time and temperature. Microwave sterilization required only 14.085 to 16.949 minutes to inactivate lipase at temperature of 76.5°C (max), while steam batch sterilization required more than 90 minutes to obtained similar level of free fatty acid (FFA) at higher temperature (80 to 105°C). The quality of palm oil was indicated by the concentration of FFA in palm oil. Sterilization of either by microwave irradiation or steam batch sterilization reduced lipase’s activity significantly, which is indicated by FFA concentration of below 1%. Stripping efficiency from microwave sterilization at various power level after 16 minutes were 27% (medium power level), 58.5% (medium high power level), and 61% (high power level), respectively.

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Sterilization of Oil Palm Fruits by Microwave Heating for Replacing Steam Treatment in Palm Oil Mill Process

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.1025-1026.470 ◽

2014 ◽

Vol 1025-1026 ◽

pp. 470-475 ◽

Cited By ~ 3

Author(s):

Rayakorn Nokkaew ◽

Vittaya Punsuvon

Keyword(s):

Microwave Heating ◽

Palm Oil ◽

Oil Palm ◽

Fatty Acid Content ◽

Chemical Properties ◽

Steam Treatment ◽

Palm Fruit ◽

Palm Oil Mill ◽

Palm Fruits ◽

Mill Process

This research studies on the effects of microwave heating of oil palm fruits for the sterilization. The conventional uses steam heating for sterilization of oil palm fruit brunches. The sterilization is requires as a pretreatment to deactivate enzymes that increase the free fatty acid content (FFA) before oil extraction. The conventional treatment of sterilization produces the large amount of waste water from the palm oil mill process. So, microwave heating is used in this research for solving this problem and improving of crude palm oil quality. In experiment, the oil palm fruits were heated for 1-5 min after that oil was extracted by solvent extraction. Oil content (OC), Moisture content (MC), Deterioration Of Bleachability Index (DOBI), carotene content (CC) and FFA were investigated. The optimum condition was 850W for 2 min of heating time. The chemical properties were 84.14% of OC, 8.49% of MC in mesocarp, 2.36 of DOBI, 882.55 ppm of CC and 3.40% of FFA. Fronm the results of chemical properties indicated that microwave heating is good technique for sterilization of palm oil fruits when compared with steam treatment.

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RDWG technique of determination of moisture content in Oil Palm Fruits

The European Physical Journal Applied Physics ◽

10.1051/epjap:2007127 ◽

2007 ◽

Vol 40 (2) ◽

pp. 207-210 ◽

Cited By ~ 8

Author(s):

Z. Abbas ◽

R. Mokhtar ◽

K. Khalid ◽

M. Hashim ◽

S. Abdul Aziz

Keyword(s):

Moisture Content ◽

Oil Palm ◽

Palm Fruits

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Three-dimensional kinetic theory approach for laser pulse heating

Proceedings of the Institution of Mechanical Engineers Part C Journal of Mechanical Engineering Science ◽

10.1243/0954406991522725 ◽

1999 ◽

Vol 213 (5) ◽

pp. 491-506 ◽

Cited By ~ 4

Author(s):

B. S. Yilbas ◽

M Sami

Keyword(s):

Heat Conduction ◽

Kinetic Theory ◽

Three Dimensional ◽

Experimental Results ◽

Heating Process ◽

Theory Approach ◽

Dimensional Model ◽

Three Dimensional Model ◽

One Dimensional ◽

Heating Model

Lasers are widely used as a machine tool in the metal industry. One of the important areas of laser application is surface treatment of engineering metals. To improve the process parameters in the laser heating process, an exploration of the heating mechanism is fruitful. The present study is carried out to develop a three-dimensional model for a laser pulsed heating process using the electron kinetic theory approach. The heating model introduced relies on successive electronphonon collisions; therefore, it is this process that describes the heat conduction mechanism. This study is limited to heat conduction only. Consequently, the phase change process is not taken into account. To validate the theoretical predictions, an experiment is conducted to measure the surface temperature using an optical method. Moreover, a one-dimensional heating model developed previously is also considered and the predictions of three- and one-dimensional heating models as well as experimental results are compared. It is found that the three-dimensional model gives lower surface temperatures compared with the one-dimensional model considered. However, experimental results agree well with the results obtained from the three-dimensional model. In addition, an equilibrium time is introduced. In that case, energy gain of electrons via incident beam absorption balances the energy losses due to conduction through successive electron-phonon collisions.

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