Simulation of temperature during vacuum microwave drying of mixed potato and apple slices

The increased use of vacuum microwave drying in food industry is attributed to shorter drying time and lower temperature. The temperature change of materials is difficult to model due to the vacuum condition. A simplified mathematical model is presented subject to some assumptions to predict the tem...

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Published inDrying technology Vol. 40; no. 15; pp. 3177 - 3185
Main Authors Huang, Luelue, Chen, Huizhi, Zhang, Min, Liu, Wenchao, Mujumdar, Arun S., Yu, Dongxing
Format Journal Article
LanguageEnglish
Published Philadelphia Taylor & Francis 15.11.2022
Taylor & Francis Ltd
Subjects
apples
Dielectric loss
dielectric loss factor
Drying
food industry
Food preservation
heat transfer
Low temperature
mathematical model
Mathematical models
Moisture content
Moisture effects
Potatoes
Re-structured mixed slices
technology
temperature
Temperature dependence
Temperature distribution
vacuum microwave drying
Water content
Online AccessGet full text
ISSN0737-3937
1532-2300
1532-2300
DOI10.1080/07373937.2021.2006214

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Abstract The increased use of vacuum microwave drying in food industry is attributed to shorter drying time and lower temperature. The temperature change of materials is difficult to model due to the vacuum condition. A simplified mathematical model is presented subject to some assumptions to predict the temperature distribution in slices made using a mixture of potato and apple purées. Dielectric loss factors of mixed slices were found to increase with temperature and water content. The model accounts for temperature and moisture-dependent dielectric loss factor which yields a useful predictive tool.
AbstractList The increased use of vacuum microwave drying in food industry is attributed to shorter drying time and lower temperature. The temperature change of materials is difficult to model due to the vacuum condition. A simplified mathematical model is presented subject to some assumptions to predict the temperature distribution in slices made using a mixture of potato and apple purées. Dielectric loss factors of mixed slices were found to increase with temperature and water content. The model accounts for temperature and moisture-dependent dielectric loss factor which yields a useful predictive tool.
Author Chen, Huizhi
Huang, Luelue
Zhang, Min
Liu, Wenchao
Mujumdar, Arun S.
Yu, Dongxing
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  organization: International Joint Laboratory on Food Safety, Jiangnan University
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crossref_primary_10_1016_j_jfoodeng_2023_111724
crossref_primary_10_1016_j_rineng_2023_101497
crossref_primary_10_1515_ijfe_2022_0264
crossref_primary_10_1080_07373937_2023_2254365
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SubjectTerms apples
Dielectric loss
dielectric loss factor
Drying
food industry
Food preservation
heat transfer
Low temperature
mathematical model
Mathematical models
Moisture content
Moisture effects
Potatoes
Re-structured mixed slices
technology
temperature
Temperature dependence
Temperature distribution
vacuum microwave drying
Water content
Title Simulation of temperature during vacuum microwave drying of mixed potato and apple slices
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