Comparative Drying Studies of Carrot Pomace by Microwave Dryer and Mechanical Tray Dryer

In this study, the drying behaviour of single layer apple slices of 5mm thickness in a microwave dryer was investigated experimentally for four different microwave power levels (90 W, 180 W, 360 W and 600 W) and suitability of drying models available in the literature in simulating the drying behaviour of apple slices was determined by statistical analysis. The performance of these models was determined by comparing the coefficients of determination (R), reduced chi-squares (χ2) and root mean square errors (RMSE) of the models. The results show that drying time and energy consumption decreases considerably with increasing microwave power. The results also show that, among of the models proposed, the Verma et al. model gives the best fit with experimental data for all drying conditions considered. In order to determine the colour change of apple, a colour meter was also used in this study and found that L* and a* values were not significantly different from the values of the fresh apples.

Investigation of microwave dryer effect on energy efficiency during drying of apple slices

Journal of the Saudi Society of Agricultural Sciences ◽

10.1016/j.jssas.2013.06.002 ◽

2015 ◽

Vol 14 (1) ◽

pp. 41-47 ◽

Cited By ~ 39

Author(s):

Mohammad Zarein ◽

Seyed Hashem Samadi ◽

Barat Ghobadian

Keyword(s):

Energy Efficiency ◽

Apple Slices ◽

Microwave Dryer

The Effect of the Drying Method on the Quality of Dried Kiwi Slices

International Journal of Health and Medicine ◽

10.24178/ijhm.2017.2.1.01 ◽

2017 ◽

Vol 2 (1) ◽

pp. 1 ◽

Cited By ~ 1

Author(s):

Kamyar Movagharnejad ◽

Sepideh Pouya

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Acid Content ◽

Freeze Drying ◽

Color Change ◽

Ascorbic Acid Content ◽

Standard Methods ◽

Freeze Dryer ◽

Microwave Dryer

Abstract— Drying is known as a food preservation method which increases the food’s storage time by water reduction. Traditional drying consisted of open sun-drying, but different industrial dryers have been widely used in recent times. The new dryers consist of convective, infrared, ultrasound, freeze fluidized bed and freeze dryers. All of these dryers reduce the water content but under different mechanisms which leads to the end products with different qualities. In this study we aim to compare the difference in quality of kiwi fruit slices dried by three different dryers: 1. Convective tray dryer, 2. Microwave dryer and 3. Freeze dryer. The tray dryer experiments were conducted in two air temperatures of 60 and 80oC in the constant air velocity of 0.8 m/s. The microwave dryer operated in 3 output powers of 180, 270 and 360 W. The condenser temperature and pressure in the freeze dryer reduced to -50oC and 0.1 mbar, respectively. The operating conditions and time were regulated so that the moisture content of all dried samples reduced to nearly 10% in the wet basis. The three parameters of color change, ascorbic acid and antioxidant reduction were selected as the measuring criteria for the comparison of the product qualities. The experiments show that the freeze drying caused the minimum color change while the microwave drying in the maximum power of 360W caused the maximum amount of color change. The concentration of ascorbic acid was measured in the fresh fruits and dried samples by standard methods. The measurements proved that the ascorbic acid content of the freeze dried samples was 80% of the fresh fruits. The ascorbic acid content of other samples was much lower. The antioxidant activity of the dried samples and the fresh fruits was also measured by standard methods and the experimental data also showed that the freeze drying causes the minimum reduction in the antioxidant activity.

Development and performance of a continuous industrial microwave dryer for remediation of drill cuttings

Journal of Petroleum Science and Engineering ◽

10.1016/j.petrol.2019.01.075 ◽

2019 ◽

Vol 176 ◽

pp. 362-368 ◽

Cited By ~ 6

Author(s):

Irineu Petri ◽

André L. Martins ◽

Claudio R. Duarte ◽

Carlos H. Ataíde

Keyword(s):

Drill Cuttings ◽

And Performance ◽

Microwave Dryer

Preliminary Investigation of the Flow Distribution in an Innovative Intermittent Convective microwave Dryer (IMCD)

Energy Procedia ◽

10.1016/j.egypro.2017.03.170 ◽

2017 ◽

Vol 110 ◽

pp. 465-470 ◽

Cited By ~ 4

Author(s):

Zachary Welsh ◽

Chandan Kumar ◽

Azharul Karim

Keyword(s):

Preliminary Investigation ◽

Flow Distribution ◽

Microwave Dryer

Estudio del proceso de secado de fresa usando horno microondas/Study of the stramberry drying process using microwave dryer

Prospectiva ◽

10.15665/rp.v15i1.658 ◽

2017 ◽

Vol 15 (1) ◽

pp. 29-34

Author(s):

María Bernarda Alvarado Bawab

Keyword(s):

Drying Process ◽

Microwave Dryer

El objetivo de esta investigación es evaluar el proceso y rendimiento de secado en horno microondas de 10kW de potencia a 2,45GHz empleando fresa para los experimentos. El contenido de humedad de las muestras de fresa es alrededor del 90% y se logró remover un 85% del peso de esta durante el proceso, asumiendo que los demas compuestos de la fresa no varian. Para el experimento se midió la perdida de peso, la temperatura, el consumo energético y las condiciones ambientales de temperatura y humedad relativa. Se encontró que se pueden alcanzar rendimientos de 0,45kg/kWh durante los primeros 15 minutos de proeso alcanzando temperaturas alrededor de los 335K y removiendo el 60% de la humedad contenida.

Industrial microwave dryer: An effective design to reduce non-uniform heating

Engineering in Agriculture Environment and Food ◽

10.1016/j.eaef.2019.12.001 ◽

2019 ◽

Cited By ~ 1

Author(s):

Amin Hazervazifeh ◽

Ali M. Nikbakht ◽

Shahriar Nazari

Keyword(s):

Uniform Heating ◽

Effective Design ◽

Microwave Dryer

Mathematical modeling of thin layer microwave drying of Jaya fish (Aspidoparia jaya)

Food Science and Technology International ◽

10.1177/1082013220969353 ◽

2020 ◽

pp. 108201322096935

Author(s):

Arjun Ghimire ◽

Sabina Basnet ◽

Ranjana Poudel ◽

Arjun Ghimire

Keyword(s):

Thin Layer ◽

Microwave Power ◽

Effective Diffusivity ◽

Microwave Drying ◽

Coefficient Of Determination ◽

Statistical Parameters ◽

Chi Square ◽

Fish Samples ◽

Regression Techniques ◽

Microwave Dryer

The effect of microwave power levels on the drying attributes of Jaya fish ( Aspidoparia jaya) in a microwave dryer was investigated in this study. Microwave power levels of 100, 180, 300, and 450 W were used to dry 50 g of fish samples, and the drying kinetics were evaluated. Higher microwave power levels resulted in faster drying when increased from 100 to 450 W. The moisture ratio of fish during drying was calculated, and the data obtained were applied to 5 well known thin-layer mathematical models of drying, namely Approximate diffusion, Modified Henderson and Pabis, Two-Term, Logarithmic, and Midilli et al. model. Model constants and coefficients were calculated by nonlinear regression techniques. All the models were validated using statistical parameters namely; Coefficient of determination (R2), Root Mean Square Error (RMSE), Chi-square (χ2), and Standard Sum of Error (SSE). The Midilli et al. model gave an excellent fit to the experimental data of all the models evaluated. The effective diffusivity was calculated using Fick’s diffusion equation, and the value varied from 1.40 × 10−9 to 1.08 × 10−8 m2/s. The activation energy and the diffusivity constant were found to be 4.656W/g and 1.22 × 10−8 m2/s, respectively.

Cassava slices drying by using a combined hot-air single-plane microwave dryer

Journal of Agricultural Chemistry and Environment ◽

10.4236/jacen.2014.31b001 ◽

2014 ◽

Vol 03 (01) ◽

pp. 1-4

Author(s):

Patomsok Wilaipon

Keyword(s):

Single Plane ◽

Hot Air ◽

Microwave Dryer