Interactions of heat and mass transfer in steam reheating of starchy foods

Huang, Shih-Rong; Yang, Jing‐Iong; Lee, Yeun-Chung

doi:10.1016/j.jfoodeng.2012.08.007

Cited by 20 publications

(10 citation statements)

References 24 publications

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“…Specific heat was calculated using the following equation (Eq. 13 ) [ 30 ]: where C p is the specific heat (J kg -1 K -1 ), and X is the moisture content as the dry base at any time (kg water kg DM −1 ).…”

Section: Methodsmentioning

confidence: 99%

Microwave and convective drying kinetics and thermal properties of orange slices and effect of drying on some phytochemical parameters

Alibas

Yilmaz

2021

J Therm Anal Calorim

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Section: Methodsmentioning

confidence: 99%

Microwave and convective drying kinetics and thermal properties of orange slices and effect of drying on some phytochemical parameters

Alibas

Yilmaz

2021

J Therm Anal Calorim

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“…Steaming is a common practice in food processing; however, the process of heat transfer during microwave steaming has not been fully explored [5]. In our present study, steam generated via microwave energy that consider coupled energy, water and vapor transport were developed and were utilized using microwave energy and covered microwave pans with water for cooking lobster and shrimp.…”

Section: Discussionmentioning

confidence: 99%

“…Steam heating of food can surround or be injected into the product being heated. It can fill any space at a uniform temperature and will supply heat by condensing at a constant temperature; this eliminates temperature gradients which may be found along any heat transfer surface -a problem which is often a feature of high temperature foods or hot water heating and may result in quality problems, such as distortion of materials being heated [5].…”

Section: Cooking Methodsmentioning

confidence: 99%

“…When the steam is generated and reaches the food in the covered microwave pan, the condensation process efficiently transfers the heat to the product being heated [5]. Not only is steam an excellent carrier of heat transfer, it is also sterile and thus popular for processing use in the food, pharmaceutical and health industries, as well as sterilization in hospitals [5].…”

Section: Cooking Methodsmentioning

confidence: 99%

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Utilization of Steam Heat Generated via Microwave Energy in Seafood Cooking

Li¹

2014

JNHFE

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“…The thermal conductivity values (km), density (ρ m), and heat capacity (Cpm) for cornelian cherry were calculated depending on the moisture content using the equations given in Table 1 [18][19][20].…”

Section: The Thermal Propertiesmentioning

confidence: 99%

Analysis of Mass And Heat Transfer Coefficients, Energy Consumption and Efficiency of in Dehydration of Cornelian Cherry

Aral¹

2022

BEN

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Drying is the process of removing water or other liquids from materials. However, drying is commonly used to remove water from food by thermal methods. Drying technology is a combination of transport phenomena and material science. Knowing the mass and heat transfer properties and the energy for the drying process is very important in terms of controlling and improving the process. In the present study, the effects of experimental parameters such as the temperature and velocity of air on mass and heat transfer coefficients, consumption and efficiency of energy in the dehydration of cornelian cherry were investigated. The cornelian cherry fruit was dried in a single layer in a dryer as convective at three different values (50, 60 and 70°C) of air temperatures and three different values (0.4, 0.7 and 1.0 m/s) of air velocities. The effective diffusivity values of moisture (Deff), coefficient of mass transfer (k), and Bi number were calculated using Dincer and Dost analytical approach. The heat capacity, thermal diffusivity and thermal conductivity are calculated as a function of moisture content. The convective heat and mass transfer coefficients were determined using engineering correlations and the Chilton-Colburn analogy. The consumption and efficiency of energy, thermal efficiency, and the efficiency of drying were analyzed for all experimental conditions.

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Interactions of heat and mass transfer in steam reheating of starchy foods

Cited by 20 publications

References 24 publications

Microwave and convective drying kinetics and thermal properties of orange slices and effect of drying on some phytochemical parameters

Microwave and convective drying kinetics and thermal properties of orange slices and effect of drying on some phytochemical parameters

Utilization of Steam Heat Generated via Microwave Energy in Seafood Cooking

Analysis of Mass And Heat Transfer Coefficients, Energy Consumption and Efficiency of in Dehydration of Cornelian Cherry

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