Please use this identifier to cite or link to this item: https://doi.org/10.1081/DRT-120024679
Title: A simulation study on convection and microwave drying of different food products
Authors: Jia, L.W.
Raisul Islam, Md. 
Mujumdar, A.S. 
Keywords: Carrot
Diffusion model
Diffusivity
Drying
Heat transfer
Mass transport
Model material
Potato
Thermal conductivity
Issue Date: Sep-2003
Source: Jia, L.W., Raisul Islam, Md., Mujumdar, A.S. (2003-09). A simulation study on convection and microwave drying of different food products. Drying Technology 21 (8) : 1549-1574. ScholarBank@NUS Repository. https://doi.org/10.1081/DRT-120024679
Abstract: It is now well recognized that matching the external drying condition with the drying kinetics of a material can lead to substantial savings of energy and in the case of heat-sensitive products, even to higher quality product. In this work, the effect of convection and microwave heat input and other product parameters on the batch drying characteristics of model materials, potato and carrot slabs, whose thermo-physical data are readily available in the literature, was modeled using a one dimensional liquid diffusion model. The influence of various thermo-physical properties of the product in drying of heat-sensitive materials was quantitatively assessed. Heat of wetting, temperature and moisture dependent effective diffusivity and thermal conductivity are considered in this model. The effect of moisture diffusivity on drying using convection and a microwave field is simulated in view of the interest in predicting the drying performance by simplified method. Conditions under which the drying rate is controlled by the external drying conditions and the internal thermo-physical properties of the product are computed and discussed.
Source Title: Drying Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/59265
ISSN: 07373937
DOI: 10.1081/DRT-120024679
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