scholarly journals Microwave Drying Characteristics and Drying Quality Analysis of Corn in China

Processes ◽  
2021 ◽  
Vol 9 (9) ◽  
pp. 1511
Author(s):  
Haili Liu ◽  
Haoyu Liu ◽  
Heyun Liu ◽  
Xu Zhang ◽  
Qingchao Hong ◽  
...  
Keyword(s):  
Energy Consumption ◽  
Microwave Power ◽  
Early Stage ◽  
Microwave Drying ◽  
Quality Analysis ◽  
Drying Rate ◽  
Drying Characteristics ◽  
Drying Conditions ◽  
Opposite Tendency

To identify the microwave drying characteristics of corn, microwave drying tests were conducted on corn. By taking the moisture content, drying rate, and drying temperature as indices, this research revealed the effects of different microwave powers and loads on the microwave drying characteristics of corn. Moreover, energy consumption and quality of dried corn were analysed under different drying conditions. The results demonstrate that microwave drying has significant energy-saving effects. The energy consumption by microwave drying is less than 0.3 times that used by electrothermal drying under the same load. Both microwave power and load exert significant influences on drying characteristics. Higher microwave power results in a greater average drying rate, wherein shorter periods of time are required to reach the maximum drying rate and higher temperatures of the corn. However, the load shows the opposite tendency. The smaller the load, the higher the temperature of the corn in the early stage of drying. However, as drying continues, the temperature curve changes significantly, and the temperature rises with the increase in load in the later stage of drying. In consideration of energy consumption and dried quality, the load of corn should be increased as appropriate, and the microwave intensity should be limited to no higher than 0.7 W/g in the experiment.

scholarly journals Microwave drying behaviour of tomato slices

2013 ◽  
Vol 31 (No. 2) ◽  
pp. 132-138 ◽  
Author(s):  
S. Çelen ◽  
K. Kahveci
Keyword(s):  
Energy Consumption ◽  
Theoretical Model ◽  
Microwave Power ◽  
Internal Heat ◽  
Internal Heat Source ◽  
Microwave Drying ◽  
Drying Rate ◽  
Drying Time ◽  
Drying Behaviour ◽  
Drying Conditions

The microwave drying behaviour of tomato slices was investigated experimentally to determine the effects of microwave power on the drying rate, energy consumption, and dried product quality in terms of colour, and a theoretical model was proposed to define the drying curves of tomato slices. The experiments performed with the microwave power of 90, 180, 360, and 600 W indicate that the drying time and the energy consumption decreased considerably with an increase in microwave power. The experiments also revealed that the drying rate shows first an increase and then a decrease during drying, and that the colour quality of the product deteriorates significantly with the increase of the microwave power. A theoretical model was developed using the solution of energy equation considering the microwave power as an internal heat source. The electric field strength inside the material was assumed to be dependent on the moisture content and the constants emerging from this assumption were obtained by minimising the sum of squared differences between the theoretical results and experimental data obtained for various drying conditions. The results show that the values proposed for the constants provide a good agreement between the theoretical and experimental drying behaviour.  

Microwave Drying Characteristics of Soybeans in Single and Variable Microwave Power Density

2017 ◽  
Vol 13 (4) ◽  
Author(s):  
Ruifang Wang ◽  
Lijuan Zhang ◽  
Kun Lei ◽  
Qing Xu ◽  
Wei Tian ◽  
...  
Keyword(s):  
Energy Consumption ◽  
Power Density ◽  
Microwave Power ◽  
Lower Energy ◽  
Microwave Drying ◽  
Drying Rate ◽  
Drying Process ◽  
Drying Characteristics ◽  
Single Power ◽  
Energy Aspects

Abstract Drying characteristics of soybeans under different microwave (MW) processing schemes were studied in regard to energy aspects. For drying in a single microwave power density, the experiments were carried out at a constant MW output power throughout the process. It was found that the drying rate is enhanced together with reduced energy consumption at higher single power density, but the soybean cracking ratio is increased gradually from 2 % to 40 % when the power density was changed from 0.2 W/g to 0.8 W/g. Efforts were made to reach a compromise between the drying rate and dried soybean quality by varying the MW power density in several steps overall the drying process, but soybean cracking occurred at a higher ratio due to the fluctuation of drying rate. Microwave drying of soybeans under the power density less than 0.2 W/g with slow and stable drying rate can achieve the soybean cracking ratio controlled within 5 % and lower energy consumption.

Study on Microwave Drying Process and Drying Characteristics of Sewage Sludge

2013 ◽  
Vol 838-841 ◽  
pp. 2643-2647
Author(s):  
Jin Ping Li ◽  
Meng Yao Li ◽  
Wen Yao ◽  
Ni Wang
Keyword(s):  
Energy Consumption ◽  
Sewage Sludge ◽  
Lower Energy ◽  
Microwave Drying ◽  
Drying Rate ◽  
Municipal Sludge ◽  
Drying Process ◽  
Drying Characteristics ◽  
Pretreatment Time ◽  
Short Time

Combination of oven and microwave and only oven are two ways to study municipal sludge,and it investigates whether different size, microwave drying pretreatment, pretreatment time and oven temperature characteristics have effect on drying characteristics. The results shows that: using microwave to dry sludge need short time, the drying rate is fast, combination of oven and microwave has higher drying rate and lower energy consumption than only oven.

Microwave Drying Characteristics of Kidney Beans and the Effect of Different Microwave Powers on the Dried Quality of Kidney Beans

2013 ◽  
Vol 781-784 ◽  
pp. 1469-1473
Author(s):  
Jin Shuang Wang ◽  
Yong Sen Xiong
Keyword(s):  
Energy Consumption ◽  
Sensory Quality ◽  
Power Level ◽  
Microwave Drying ◽  
Drying Characteristics ◽  
Second Stage ◽  
Dehydration Rate ◽  
Kidney Beans ◽  
Two Factors

The experiments are designed to study influence of different loading mass and microwave power on drying kidney beans. A conclusion is obtained that all the two factors significantly affect dehydration and power consumption. When the power level increased, the dehydration rate increased while the drying energy consumption decreased. The same water loss will consume more energy when the moisture content is less than about 300 (w%,d.b.). The sensory quality of the dried samples decreased with increase first-stage of power and second-stage power when the power was more than 1.6kW/kg and 1.0kW/kg.

Drying Properties and Parameters of Blue Honeysuckles Pulp under Foam Assisted Microwave Drying Conditions

2012 ◽  
Vol 8 (2) ◽  
Author(s):  
Yu Sun ◽  
Xianzhe Zheng ◽  
Xiangwen Xu ◽  
Chenghai Liu ◽  
Qiang Li ◽  
...  
Keyword(s):  
Vitamin C ◽  
Microwave Power ◽  
Influencing Factor ◽  
Continuous Production ◽  
Microwave Drying ◽  
Slow Decline ◽  
Power Loading ◽  
Three Stages ◽  
Drying Properties ◽  
Drying Conditions

The drying properties and optimal parameters of foamed blue honeysuckles pulp under microwave drying conditions were studied. The microwave power, loading mass and thickness were selected as the influencing factors, and objective factors were content of anthocyanin, vitamin C, moisture and values of color of the final blue honeysuckles powder. The drying process may be divided into three stages: acceleration stage, slow decline stage and quick decay stage. The initial drying phase lasted until the moisture content was less than 4 kg/kg. The constant drying phase was long when the influencing factor was loading mass. The deceleration drying phase is short in all conditions. This study achieve the continuous production of blue honeysuckles powder and the optimum experiment parameters were obtained as follows, the content of anthocyanin in honeysuckle powder is 64.58 mg/g, the content of vitamin C is 14.604 mg/g, moisture ratio is 9.88 % and the color value is 9.78 with the microwave power at 8.86 kW, loading mass at100 g and the thickness at 4mm.

Experimental Study on the Xilingol Lignite Dewatering in Microwave Field

2013 ◽  
Vol 868 ◽  
pp. 442-446
Author(s):  
Wei Dong Wang ◽  
Xiao Yang ◽  
Jing Wen ◽  
Meng Hui Lu ◽  
Chen Gao ◽  
...  
Keyword(s):  
Microwave Field ◽  
Size Composition ◽  
Microwave Drying ◽  
Drying Rate ◽  
Drying Characteristics ◽  
Fine Coal ◽  
Mass Losses ◽  
Drying Rates ◽  
Drying Curves ◽  
Superficial Area

Microwave drying characteristics of Xilingol lignite were investigated with microwave drying testing equipment at 2450 MHz. Effects of particle size has been carefully studied. Mass losses of the samples were measured during drying. Drying rates were then obtained through the trends of drying curves. Results show the 0.6-1mm sample has low drying rate. Changing the stacking superficial area and size composition has been tested and resulted that only mixed with fine coal can increase the drying rate of 0.6-1mm. But classification experiment shows sieving 0-6mm sample into fine sample and coarse sample cannot advance the drying rate obviously.

Impact of Spouted-Microwave Drying on the Selected Mechanical and Rheological Properties of Zucchini

2016 ◽  
Vol 20 (2) ◽  
pp. 143-150 ◽  
Author(s):  
Bogdan Stępień ◽  
Marta Pasławska ◽  
Radosław Maślankowski ◽  
Mariusz Surma ◽  
Klaudiusz Jałoszyński
Keyword(s):  
Low Temperature ◽  
Product Quality ◽  
Rheological Properties ◽  
Microwave Power ◽  
Raw Material ◽  
Microwave Drying ◽  
Cutting Resistance ◽  
Microwave Assisted ◽  
Drying Conditions ◽  
Compression Resistance

AbstractMechanical and rheological properties of zucchini dried with spouted microwave - assisted heating was analysed. During spouted drying two levels of microwave power were applied: 100W and 250W. Tests were carried out for the raw material blanched in the temperature of 60ºC for 10 minutes and not subjected to a pretreatment. Compression resistance, cutting resistance and stresses relaxation ratios a and b were determined. A significant impact of drying conditions on the product quality within the scope of mechanical and rheological properties was reported. Raw zucchini has 5 to 7 times higher compression resistance, several times lowered cutting resistance and almost two times higher elasticity in comparison to dried material. Low-temperature blanching significantly affected the values of all investigated properties of dried zucchini. Change in microwave powers during spouted drying significantly influenced the increase of the compression work value.

scholarly journals Evaluation of different drying processes by energy consumption in an insulated and not insulated laboratory convection dryer

Food Research ◽  
2020 ◽  
Vol 4 (S6) ◽  
pp. 107-111
Author(s):  
M.A. Maysami ◽  
R. Sedighi ◽  
H. Ghaffari
Keyword(s):  
Energy Consumption ◽  
Water Content ◽  
Time Duration ◽  
Drying Time ◽  
Dried Fruits ◽  
Food Engineering ◽  
Energy Consuming ◽  
Convection Dryer ◽  
Drying Conditions

Drying is a process to increase the shelf-life of fruits by decreasing their water content. It is one of the energy consuming processes in food engineering. In many studies, the drying time duration and quality of dried fruits were investigated. In this study, the energy consumption in different drying conditions was investigated for the apple in a laboratory convection dryer. The drying conditions were the application of the temperatures of 40, 50, and 60°C and the speeds of 0.5 and 1 ms-1 for the drying air using the insulated and non-insulated drying chambers. Independent from drying duration, the highest energy consumption was recorded as 11.2 kWh for the non-insulated dryer under the drying air condition of 40°C and 0.5 ms-1 . While the lowest energy consumption was only 5.8 kWh for the insulated dryer with the drying air condition of 40 and 50°C and the same 0.5 ms-1 . The drying duration for these conditions was 537, 313, and 233 mins. To achieve the shortest drying time (153 mins), the condition of 60°C and 1 ms-1 in the insulated dryer was used which caused the energy consumption of 7.2 kWh.

scholarly journals Modelling of Rehydration Kinetics of Desert Truffles (Terfezia spp.) Dried by Microwave Oven

2020 ◽  
Vol 8 (2) ◽  
pp. 407 ◽  
Author(s):  
Mohamed Ghellam ◽  
Ilkay Koca
Keyword(s):  
Power Output ◽  
Microwave Power ◽  
Weibull Model ◽  
Industrial Applications ◽  
Microwave Drying ◽  
Sample Weight ◽  
High Power Output ◽  
Drying Conditions ◽  
Kinetics Of ◽  
Rehydration Process

It is very important to develop a new way of treatment for foodstuffs to provide consumers more chances to choose their foods. In the present study, we aimed to investigate the effect of microwave drying conditions on the rehydration process of Algerian truffles. Previously dried truffles, at different microwave power output (350, 500 and 650 Watt) and weights (100 and 150 g) have been utilized to analyses and to model the rehydration kinetics. Among the six used empirical models, Weibull model has been the most fitted model to all the treated samples. Microwave power output and sample weight were found to have an effect on truffles during drying, and consequently on their rehydration capacity. The high samples amount has decreased the effects of microwave drying by decreasing the density of treatment, also, the high-power output has probably reduced the time of evaporation, and thus more preservation to the dried truffles. These results can be taken into consideration for more industrial applications of microwave drying and subsequent rehydration of truffles.

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