Factors affecting energy efficiency of microwave drying of foods: an updated understanding

An, Nan-nan; Li, Dong; Wang, Lijun; Wang, Yong

doi:10.1080/10408398.2022.2124947

Cited by 15 publications

(4 citation statements)

References 87 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This is explained by an amelioration of the thermal magnitude and the speeding up of moisture removal [ 49 ].The same findings were noticed for MD: energy decreased when the microwave power level was increased. It could be explained by the fact moisture diffusivity is considerably effective when power is elevated, which could be a consequence of cellular modifications that causes fast moisture liberation, thereby diminishing the drying period and reducing energy utilization [ 50 ].…”

Section: Resultsmentioning

confidence: 99%

Kinetic Modeling of Convective and Microwave Drying of Potato Peels and Their Effects on Antioxidant Content and Capacity

et al. 2023

View full text Add to dashboard Cite

This study deals with drying properties and focuses on the drying kinetics of potato peels (PP) by two processes, namely convection drying (CD) at various temperatures (40, 60, 80, 100, and 120 °C) and microwave drying (MD) at different powers (200, 400, 600, and 800 W). In addition, the effectiveness of the adopted processes was evaluated in terms of antioxidant contents and antioxidant capacity. A total of 22 mathematical models were undertaken to predict the drying kinetics, and the best model was selected based on the highest R2 values and the lowest χ2 and RMSE values. The Sledz model was the more appropriate for both methods with values of 0.9995 ≤ R2 ≤ 0.9999, χ2 = 0.0000, and 0.0054 ≤ RMSE ≤ 0.0030 for CD, and the results of MD were 0.9829 ≤ R2 ≤ 0.9997, 0.0000 ≤ χ2 ≤ 0.0010, and 0.0304 ≤ RMSE ≤ 0.0053. The best drying rates (DR) of PP were assigned to a temperature of 120 °C and a power of 600 W with values of 0.05 and 0.20 kg water/kg dw min, respectively. A potential explanation is that as PP’s moisture content decreased during the drying process, there was a drop in absorption, which led to a reduction in the DR. The energy consumption of both processes was assessed, and it rose with increasing temperature or power. The microwave process reduced the drying time, consumed lower energy, and presented a higher drying efficiency at a moderate power level compared to the convection process. Furthermore, MD preserved antioxidants better compared to CD and improved the antioxidant capacity. Therefore, the proposed microwave process for drying PP is suggested for its expected use in various fields, including the food processing industries.

show abstract

Section: Resultsmentioning

confidence: 99%

Kinetic Modeling of Convective and Microwave Drying of Potato Peels and Their Effects on Antioxidant Content and Capacity

et al. 2023

View full text Add to dashboard Cite

show abstract

“…In microwave drying, the food material consisting of polar and nonpolar molecules is subjected to higher frequency electromagnetic fields, the molecules which are polar in nature rotate and move laterally millions of times per second with speeds comparable to the frequency of electromagnetic field. The interaction between adjacent molecules will interfere with and restrict the rotation of polar molecules, which thereby generates frictional heat, which accounts for major heat production in the food‐based matrices (An et al, 2022). Microwave‐based drying has the advantage that it can easily penetrate deep into the food material and reduce processing time (Ekow et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Microwave–vacuum extraction cum drying of tomato slices: Optimization and functional characterization

Alvi

Khan

Maan

et al. 2023

Food Science & Nutrition

View full text Add to dashboard Cite

Fruits and vegetables have shorter shelf life due to their perishable nature. Tomato, being a nutritionally rich fruit needs to be preserved for a longer period. In this context, this study was designed to dry the tomato slices through microwave–vacuum drying. This process was optimized for moisture ratio and drying rate using response surface methodology (RSM). The process was investigated at different power levels (30, 50, 80, and 100 W), pressure (0, 15, 20, and 25 inHg), and time (0, 4, 6, and 10 min) using Box–Behnken design. Results indicated that color, energy efficiency, and drying characteristics were significantly affected by changing power, vacuum levels, and processing time. Besides, nine mathematical models were applied on experimental data to deeply understand the moisture ratio of tomato slices. Amongst, Midilli model was found best to describe the drying process at 100 W and 25 inHg supported by R2 (0.9989), RMSE (0.001), and X2 (1.34e−4). This study was focused on finding the optimal combinations of power, vacuum pressure, and time for better drying and reduced wastage of the fruit owing to its perishable nature. From all the microwave powers, higher microwave power and vacuum level showed better energy consumption, energy efficiencies, color retention, and rehydration capacity.

show abstract

“…The use of microwave energy depends on various factors, including the structure of the equipment, drying conditions (microwave energy, frequency, temperature and air velocity), and material properties. The drying system can be effectively improved if these parameters are adjusted in a proper way and processing energy consumption is taken into account (An et al 2022). The drying of rapeseed using the energy of the electromagnetic field of the microwave range is considered to be promising, since under the influence of the microwave field energy, the seeds are heated immediately in the entire volume, in which the gradients of pressure, temperature and humidity have the same directivity, which enables significant intensification of the drying process and a reduction in the risk of prolonged exposure to higher temperatures (Li et al 2014;Zhao et al 2017).…”

Section: Introductionmentioning

confidence: 99%

Innovative methods of drying rapeseeds using microwave energy

Bandura¹,

Bezbah²,

Kupchuk³

et al. 2023

Polityka Energetyczna – Energy Policy Journal

View full text Add to dashboard Cite

Rape is an important oil crop with a wide range of uses. Harvested rapeseed must be cleaned and dried before processing. The process of drying rapeseed as a small-seeded crop has its own specifics. One of the new drying methods is the use of microwave radiation, the disadvantage of which is uneven heating of the product. The purpose of this work was to study the modes of drying rapeseed by electromagnetic radiation in the ultra-high frequency range in combination with filtration. The indicators of the intensity of oilseed drying by infrared irradiation on the experimental stand were determined. The analysis of the conducted studies showed that the temperature of seeds at the maximum microwave power rises in general 1.5 to 1.8 times faster than at half the power. The higher the seed moisture content is, the higher the rate of temperature increase. After each blowing cycle, which lasted for five seconds, the temperature of the rapeseeds was set higher than the previous temperature, and after increasing the blowing time up to fifteen seconds, the temperature decreased by 8-12°C and cyclically stabilized. The applications of microwave drying represented in the paper 218 are environmentally friendly, since the seeds do not come into direct contact with the products of gas combustion, which deteriorate its quality due to the possible penetration of carcinogenic components into the products. Experimental data was taken into account when developing the design of a small-sized grain dryer for farms, in which the drying process takes place without heating the air as a heat carrier.

show abstract

Factors affecting energy efficiency of microwave drying of foods: an updated understanding

Cited by 15 publications

References 87 publications

Kinetic Modeling of Convective and Microwave Drying of Potato Peels and Their Effects on Antioxidant Content and Capacity

Kinetic Modeling of Convective and Microwave Drying of Potato Peels and Their Effects on Antioxidant Content and Capacity

Microwave–vacuum extraction cum drying of tomato slices: Optimization and functional characterization

Innovative methods of drying rapeseeds using microwave energy

Contact Info

Product

Resources

About