Microwave-convective drying of food materials: A critical review
Microwave convective drying (MCD) is gaining increasing interest due to its unique
volumetric heating capability and ability to significantly reduce drying time and improve food …
volumetric heating capability and ability to significantly reduce drying time and improve food …
Simulation of food drying processes by Computational Fluid Dynamics (CFD); recent advances and approaches
Background Understanding the mechanisms underlying the drying processes has a critical
role in dehydration of food and agricultural products. Advanced computer modeling and …
role in dehydration of food and agricultural products. Advanced computer modeling and …
Microwave drying of food and agricultural materials: basics and heat and mass transfer modeling
Microwave drying is based on a unique volumetric heating mode facilitated by
electromagnetic radiation at 915 or 2,450 MHz. The responses of a lossy food product to …
electromagnetic radiation at 915 or 2,450 MHz. The responses of a lossy food product to …
Novel concepts in microwave drying of foods
D Wray, HS Ramaswamy - Drying Technology, 2015 - Taylor & Francis
Drying is a widespread concept in the food industry, typically employed to convert a surplus
crop into a shelf-stable commodity. With advancement of technology, however, there is …
crop into a shelf-stable commodity. With advancement of technology, however, there is …
Multiphase porous media model for intermittent microwave convective drying (IMCD) of food
Intermittent microwave convective (IMCD) drying is an advanced drying technology that
improves both energy efficiency and food quality during the drying of food materials. Despite …
improves both energy efficiency and food quality during the drying of food materials. Despite …
Modelling of simultaneous heat and mass transfer considering the spatial distribution of air velocity during intermittent microwave convective drying
Drying is a complex simultaneous heat and mass transfer process where water is migrated
from the sample to the drying air through continuous evaporation. The rate of evaporation …
from the sample to the drying air through continuous evaporation. The rate of evaporation …
Fluidized bed drying of some agro products–A review
R Sivakumar, R Saravanan, AE Perumal… - … and Sustainable Energy …, 2016 - Elsevier
Food products are dried to improve their shelf-life, reduce packaging costs, lower ship**
weights, enhance appearance, to attempt to encapsulate original flavor and maintain …
weights, enhance appearance, to attempt to encapsulate original flavor and maintain …
Mathematical model for intermittent microwave convective drying of food materials
Intermittent microwave convective drying (IMCD) is an advanced technology that improves
both energy efficiency and food quality in drying. Modeling of IMCD is essential to …
both energy efficiency and food quality in drying. Modeling of IMCD is essential to …
Multiphase transfer model for intermittent microwave-convective drying of food: Considering shrinkage and pore evolution
Intermittent microwave convective (IMCD) drying is an advanced drying technology that
improves both energy efficiency and food quality during drying. Although many experimental …
improves both energy efficiency and food quality during drying. Although many experimental …
Experimental and theoretical investigation of shelled corn drying in a microwave-assisted fluidized bed dryer using Artificial Neural Network
Drying characteristics of shelled corn (Zea mays L) with an initial moisture content of 26%
dry basis (db) was studied in a fluidized bed dryer assisted by microwave heating. Four air …
dry basis (db) was studied in a fluidized bed dryer assisted by microwave heating. Four air …