Advances in vacuum microwave drying (VMD) systems for food products

González-Cavieres, Luis; Pérez‐Won, Mario; Tabilo‐Munizaga, Gipsy; Jara-Quijada, Erick; Díaz-Álvarez, Rodrigo Emilio; Lemus‐Mondaca, Roberto

doi:10.1016/j.tifs.2021.08.005

Cited by 63 publications

(25 citation statements)

References 74 publications

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“…5,19,20,34 This is due to the fact that the increase in the drying air temperature and velocity increases the quantity of exergy inlet to the drying chamber, and then the main portion of the inlet exergy is expelled by the outlet air without any use for moisture evaporation. [12][13][14][15][16][17] The exergy efficiency for the drying process is less than the exergy efficiency for the drying chamber in different drying conditions. This is due to the fact that during the drying process, the drying exergy…”

Section: Exergy Efficiencymentioning

confidence: 99%

“…5,19,20,34 As a result, to minimize the exergy loss in the drying chamber further analysis should be performed to decrease irreversibility and exergy loss from the dryer structure, for example, recycling and reusing the outflow exergy to get a better solar dryer. [12][13][14][15][16][17]…”

Section: Drying Chamber and Drying Process Improvement Potential Ratesmentioning

confidence: 99%

“…10,11 The exergy concept can be defined as the maximum work of a solar drying system obtained when this latest completes the thermodynamic equilibrium with several mechanisms. [12][13][14][15][16][17][18] The main drive of the exergy concept is the designation and optimization of the energy-intensive process because the previous studies have only a partial description of the energy involved. 19,20 Therefore, even if many papers presented in the literature related the energy utilization with the environment, the exergy concept has proved to manage the influence of energy consumption on the environment.…”

Section: Introductionmentioning

confidence: 99%

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Exergetic and techno‐economic analysis of Moroccan horehound leaves (Marrubium vulgare L.) in forced convection solar and microwave drying

et al. 2022

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This paper aims to analyze solar and microwave drying of Horehound leaves (Marrubium vulgare) from an exergetic point of view. Solar drying tests in forced convection were performed at airflow rates (150 and 300 m 3 /h) and air-drying temperatures (60°C, 70°C, and 80°C), where the microwave tests were performed in microwave powers ranging from 50 to 450 kW. Four performance parameters were investigated: exergy of evaporation, exergy loss, and exergy efficiency, sustainability index, and the improvement potential rate of the drying chamber and drying process. The results show that the exergy efficiency increases with the increase of aerothermal conditions. Exegetic performances essentially depend on the drying air temperatures and the airflow rates. The exergy efficiency of the drying process is higher than that of the drying chamber. The drying characteristics of Horehound leaves treated under microwave irradiation is a crucial process to predict its moisture content design so as to optimize the drying process. The exergetic analysis presented in this manuscript shows an improvement in the sustainability index of the drying processes and the reducing

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Section: Exergy Efficiencymentioning

confidence: 99%

Section: Drying Chamber and Drying Process Improvement Potential Ratesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Exergetic and techno‐economic analysis of Moroccan horehound leaves (Marrubium vulgare L.) in forced convection solar and microwave drying

et al. 2022

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“…Kurutma en eski gıda muhafaza yöntemlerinden biri olup gıda kalitesini korumak ve depolama sırasında oluşabilecek bozulma ve kontaminasyonu önlemek için gıda sektöründe uzun yıllardır kullanılmaktadır [8,9]. Kurutma ile nem ve su aktivitesi içerikleri belirli bir miktarın altına düşürülmüş olan gıdalar kimyasal, enzimatik ve mikrobiyolojik bozulmalara karşı daha dayanıklı hale gelmekte ve böylece gıdanın raf ömrü arttırılmaktadır [10,11].…”

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Güneş ve Mikrodalga ile Kurutmanın Mürdüm Eriğinin (Prunus domestica subsp. Insititia) Fiziksel Kalitesi Üzerine Etkisi

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Çağındı

2022

Akademik Gıda

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Bu çalışmada, farklı kurutma yöntemi kullanılarak mürdüm eriğinin fiziksel kalite özellikleri belirlenmiştir. Bu amaçla, örneklere öncelikle 55°C sıcaklıkta 1 dk. %1'lik NaOH bandırma işlemi uygulanmış ve ardından örnekler iki grup (çekirdekli bütün ve çekirdeksiz yarım) halinde güneşte ve üç farklı mikrodalga güç seviyesinde (450, 720 ve 900W) nem içeriği %18'e ulaşılıncaya kadar kurutulmuştur. Kurutulan bütün ve yarım erik örneklerinin toplam kuru madde, kuruma süresi, renk, su aktivitesi, rehidrasyon oranı, serbest yığın yoğunluğu, partikül yoğunluğu, büzüşme ve doku değerleri incelenmiştir. Araştırma sonuçlarına göre kuruma süresi, artan mikrodalga güç seviyesi ile düşüş göstermiştir. Bütün halde kurutulan eriklerde farklı kurutma yöntemlerinin L, a, ΔE, H, rehidrasyon oranı, serbest yığın yoğunluğu, partikül yoğunluğu, büzüşme, iç yapışkanlık, çiğnenebilirlik ve elastikiyet değerlerinde anlamlı bir değişikliğe yol açtığı (p˂0.05), ancak b değeri, su aktivitesi, sertlik, yapışkanlık ve esneklik değerleri arasında anlamlı bir fark yaratmadığı görülmüştür (p˃0.05). Yarım halde kurutulan eriklerde farklı kurutma yöntemlerinin iç L, a, b, ΔE, H değerleri, rehidrasyon oranı, serbest yığın yoğunluğu, partikül yoğunluğu, büzüşme, sertlik, yapışkanlık, esneklik, iç yapışkanlık, çiğnenebilirlik ve elastikiyet değerlerini etkilediği (p˂0.05), ancak dış L, a, b, ΔE, H değerleri ve su aktivitesi üzerinde anlamlı bir etkisi olmamıştır (p˃0.05). Mikrodalga ile kurutulan ürünlerle kıyaslandığında, güneşte kurutulan eriklerin parlaklık değerleri daha iyi korunmuştur. Güç seviyesi arttıkça, erik örneklerinin rehidrasyon oranlarında artış görülmüştür. Üç farklı güç seviyesinde kurutulan erikler için en kısa kuruma süresi olarak 900W mikrodalga uygulaması önerilmektedir.

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“…This includes solar drying, vacuum, freeze, atmospheric freeze, and microwave drying. To obtain enhanced product quality, higher efficiencies, shorter processing times, and lower production costs; a combination of drying methods is frequently used, such as spray-freeze drying, microwave vacuum drying, and microwave-convection drying [14][15][16].…”

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confidence: 99%

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2022

Jurnal Polimesin

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Solar energy is available in abundance. It is considered an effective energy source for drying agricultural products. Although it is affordable, open sun drying suffers from both qualitative and quantitative issues caused by unexpected environmental conditions (rain, dust), animals (insects, birds, rodents), and overor under-drying. Therefore, it is important to introduce a better drying technology to preserve solar energy without deteriorating the quality of the drying product. For that reason, solar dryers have been developed to produce higher drying temperatures and lower relative humidity that will eventually lead to superior drying rates and reduced final moisture contents compared to the conventional open sun drying method. Therefore, not only does the solar dryer meet the requirements of agricultural products, but it also saves energy, time, and money. The study reviews recent studies on direct, indirect, or mixed dryers design which focus on several aspects of solar drying, including: advantages and disadvantages and comparative evaluation for each type of solar drying design. Furthermore, this review paper contributes to the recent literature about such a significant findings of solar drying technologies for food conservation.

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Advances in vacuum microwave drying (VMD) systems for food products

Cited by 63 publications

References 74 publications

Exergetic and techno‐economic analysis of Moroccan horehound leaves (Marrubium vulgare L.) in forced convection solar and microwave drying

Exergetic and techno‐economic analysis of Moroccan horehound leaves (Marrubium vulgare L.) in forced convection solar and microwave drying

Güneş ve Mikrodalga ile Kurutmanın Mürdüm Eriğinin (Prunus domestica subsp. Insititia) Fiziksel Kalitesi Üzerine Etkisi

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