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.

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 Drying Modelling, Moisture Diffusivity and Sensory quality of Thin Layer dried Beef

2018 ◽  
Vol 6 (2) ◽  
pp. 552-565 ◽  
Author(s):  
Eunice Akello Mewa ◽  
Michael Wandayi Okoth ◽  
Catherine Nkirote Kunyanga ◽  
Musa Njue Rugiri
Keyword(s):  
Thin Layer ◽  
Sensory Quality ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Effect Of Temperature ◽  
Slice Thickness ◽  
Drying Time ◽  
Drying Characteristics ◽  
Thin Layer Drying

The objective of the present study was to determine the drying kinetics, moisture diffusivity and sensory quality of convective air dried beef. The effect of temperature of drying (30-60°C) and thickness of samples (2.5-10 mm) on the convective thin-layer drying kinetics of beefdried in a cabinet dryer was evaluated. Five semi-theoretical models were fit to the drying experimentaldata with the aim of predicting drying characteristics of beef and fitting quality of models determined using the standard error of estimate (SEE)and coefficient of determination (R2). Determination ofeffective moisture diffusivity (Deff) from the experimental drying datawas done and sensory quality of the optimized dried cooked and uncookedbeef samplesevaluated. Drying time and rate of drying increased with an increasing temperature but decreased with increased slice thickness. However, there was overlapping of drying curves at 40-50°C. Among the selected models, Page model gave the best prediction of beef drying characteristics. Effective moisture diffusivity (Deff) ranged between 4.2337 x 10-11 and 5.5899 x 10-10 m2/s, increasing with an increase in air temperature and beef slice thickness.Of all the sensory parameters evaluated, texture was the only attribute that gave significantly different (P > 0.05) scores between the cooked and uncooked dried beef samples.

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.

scholarly journals Coupling of microwave radiations to convective drying for improving fruit quality

2018 ◽  
Author(s):  
Neila Bahloul ◽  
M. A. Balti ◽  
M. S. Guellouze ◽  
Nabil Kechaou
Keyword(s):  
Microwave Radiation ◽  
Power Level ◽  
Bound Water ◽  
Microwave Oven ◽  
Microwave Drying ◽  
Convective Drying ◽  
Heat Temperature ◽  
Red Color ◽  
Variable Condition

The present study aims to find the best drying method to minimize the duration of the operation while respecting the nutritional value of the product. Experiments of convective drying and microwave radiation were respectively carried out with a convective dryer (heat temperature: 65 °C and air velocity: 1.3 m/s) and a microwave oven (power level: 100 W and frequency: 2450 MHz). Six coupling tests between the convective drying and microwave radiation were conducted. The only variable condition is the time output of tomatoes from the convective dryer or the microwave oven corresponding to an intermediate mass ratio (IMR) 0.5, 0.4 and 0.3. The microwave drying removes the bound water faster than convective drying. This explains the observed time savings due to convection-microwave and microwave-convection combined drying. The combination of convection drying and microwave drying to an IMR 0.5 preserved better the red color and the antioxidants of the tomato. Thus, the convection–microwave combined drying (IMR 0.5) proved most suitable for preserving the quality of tomatoes. Keywords: convective drying; microwave; coupled drying; color. 

scholarly journals Potential of microwave drying technology for increase drying rate and physical quality of kaffir lime (Citrus hystrix DC) leaves

2021 ◽  
Vol 924 (1) ◽  
pp. 012045
Author(s):  
F Su’aidah ◽  
I Taruna
Keyword(s):  
Moisture Content ◽  
Power Level ◽  
Preference Test ◽  
Color Difference ◽  
Microwave Drying ◽  
Drying Rate ◽  
Physical Quality ◽  
Oven Drying ◽  
Drying Rates

Abstract The effects of microwave power on microwave drying rates and the physical quality of kaffir lime leaves were studied. Three power levels were used in this study, high (723 watts), medium (537 watts), and low (420 watts). The moisture content, drying rate, color (L, a, b), and organoleptic parameters of each power level will be compared with the oven drying method (60°C). The result shows that the final moisture content of the high, medium, and low power of microwave drying are 6.06, 4.26%, and 6.16%db respectively, which is lower than oven drying, 16.62%db. Besides, the drying rate of microwave drying is 26.39-48.71%db/minute, higher than oven drying 0.32%db/minute. Dried kaffir lime leaves with medium level power (537 watt) has the lowest color difference (ΔE = 1.0 ± 0.29) compared to fresh leaves. While, the color and aromatic preference test dried kaffir lime leaves by microwave drying was preferable than oven drying.

Drying characteristics and quality of Chinese yam by multiphase microwave drying based on fractal theory

2022 ◽  
pp. 1-14
Author(s):  
Xing Ren ◽  
Linlin Li ◽  
Junliang Chen ◽  
Lujie Zhao ◽  
Panpan Liu ◽  
...  
Keyword(s):  
Fractal Theory ◽  
Microwave Drying ◽  
Drying Characteristics ◽  
Chinese Yam

scholarly journals Effect of Microwave Drying on the Drying Characteristics, Color, Microstructure, and Thermal Properties of Trabzon Persimmon

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 84 ◽  
Author(s):  
Soner Çelen
Keyword(s):  
Energy Consumption ◽  
Color Change ◽  
Power Level ◽  
Effective Diffusion ◽  
Microwave Energy ◽  
Microwave Drying ◽  
Slice Thickness ◽  
Fresh Sample ◽  
Drying Time ◽  
Color Changes

In this study, changes in the drying kinetics, color change, and the energy consumption for microwave energy were investigated for Trabzon persimmon. In addition to that, the microstructure of the persimmon was also investigated by considering its thermal changes. It is important to be aware of the purpose of the drying process for determining the drying system. Results of this research showed that 460 W for 7 mm slice thickness depending on energy consumption, 600 W for 5 mm slice thickness depending on drying time, and 600 W depending on color changes were found as suitable drying processes depending on drying conditions. The effective diffusion values varied between 2.97 × 10−8 m2 s−1 and 4.63 × 10−6 m2 s−1. The activation energy values for 5 mm, 7 mm and 9 mm slice thickness were estimated as 32.82, 18.64, and 12.80 W g−1, respectively. The drying time and energy consumption decreased, whereas drying rate increased with an increase in the microwave energy. The number of pores increased compared to structure of fresh sample, and the pores got to be larger for 5 mm slice thickness as the power level increased. Results showed that the applied microwave energy had an important effect on the heating of the material and the change in the microstructure.

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