Microwave heating - the influence of oven and load parameters on the power absorbed in the heated load

Houšová, J.; Hoke, K.

doi:10.17221/3521-cjfs

Cited by 31 publications

(13 citation statements)

References 2 publications

(8 reference statements)

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“…The electric field strength is extremely difficult to predict because of the several reasons such as the complexity of the interaction between the material parameters and the oven characteristics. 14 Therefore, it was assumed that it is uniform inside the material and can be given as…”

Section: Discussionmentioning

confidence: 99%

Microwave drying behaviour of apple slices

Çelen

Kahveci

2012

Proceedings of the Institution of Mechanical Engineers, Part E:

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In this study, microwave drying behaviour of apple slices was investigated experimentally to determine the effect of microwave power on drying, energy consumption and colour quality. Microwave drying behaviour was simulated by a theoretical drying model. Suitability of several empirical and semi-empirical models in defining the microwave drying behaviour of apple slices was determined by statistical analysis. The experimental results show that the drying time, energy consumption and the colour quality of apple slices decrease considerably with an increase of microwave power. The modelling results indicate that theoretical model simulates microwave drying behaviour of apple slices very well and among the empirical and semi-empirical models, the Page model yields the best fit with the experimental data. The modelling results also show that the excess pressure inside the apple slices shows first an increasing trend and then begins to decrease as the moisture content takes lower values.

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Section: Discussionmentioning

confidence: 99%

Microwave drying behaviour of apple slices

Çelen

Kahveci

2012

Proceedings of the Institution of Mechanical Engineers, Part E:

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“…The prediction of the electric field strength inside the material is extremely difficult because of the complexity of the interaction between the material parameters and the oven characteristics (Houšová & Hoke 2002). Therefore, it was assumed in this study that it is uniform inside the material and can be defined by the following relation:…”

Section: Methodsmentioning

confidence: 99%

Microwave drying behaviour of tomato slices

Çelen¹,

Kahveci²

2013

Czech J. Food Sci.

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AbstractÇelen S., Kahveci K. (2013): Microwave drying behaviour of tomato slices. Czech J. Food Sci., 31: 132-138.The microwave drying behaviour of tomato slices was investigated experimentally to determine the effects of microwave power on the drying rate, energy consumption, and dried product quality in terms of colour, and a theoretical model was proposed to define the drying curves of tomato slices. The experiments performed with the microwave power of 90, 180, 360, and 600 W indicate that the drying time and the energy consumption decreased considerably with an increase in microwave power. The experiments also revealed that the drying rate shows first an increase and then a decrease during drying, and that the colour quality of the product deteriorates significantly with the increase of the microwave power. A theoretical model was developed using the solution of energy equation considering the microwave power as an internal heat source. The electric field strength inside the material was assumed to be dependent on the moisture content and the constants emerging from this assumption were obtained by minimising the sum of squared differences between the theoretical results and experimental data obtained for various drying conditions. The results show that the values proposed for the constants provide a good agreement between the theoretical and experimental drying behaviour.

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“…Microwave power is a factor greatly influencing the rate of microwave heating. If a high value of power is applied, a high rate of temperature elevation in the heated body can be expected (Housova and Hoke, 2002). Therefore, the conceivable reason as to why the bacteria survived better at lower time-power combinations would be that not enough heat was generated during radiation whereas when it came to higher time-period combinations there was sufficient heat generated that may have been lethal to the micro-organisms.…”

Section: Discussionmentioning

confidence: 99%

Analysis of the Effects of Di-Electric Heating on Common Food Bacterial Pathogens: Evaluation Based on Antibiotic Susceptibility and Infective Doses

Okemo

Luvanda²,

Maingi

et al. 2013

GJBS

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In this study, various food samples (n=73) artificially infected by food borne disease pathogens (Escherichia coli, Staphylococcus aureus, Shigella flexneri and Salmonella enterica spp. paratyphi) were exposed to microwave radiation at different powers (P-00, P-20, P-40, P-60, P-80) and time periods (2 min, 4 min, 6 min, 8 min).The degree of inactivation was estimated by measuring the colony forming units formed in culture before and after exposure of samples to radiation. The data showed that microwave radiation produced a 1-2 log reduction when infected food samples were processed. Initial seeded bacterial numbers (>3.0 x 10 4) were reduced significantly (P<0.05). The most effective power-time combination for bacteria inactivation was 8 minutes at P-80 (1180W) where bacteria numbers were very low (<1.0 x 10 3); whereas the least effective power-time combination for bacteria inactivation was 2 minutes at P-20 (295W) where bacteria numbers remained at (>3.0 x 10 4). The study shows that microwave radiation reduces infective doses of bacteria but does not have any significant effect on their antibiotic susceptibility patterns.

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Microwave heating - the influence of oven and load parameters on the power absorbed in the heated load

Cited by 31 publications

References 2 publications

Microwave drying behaviour of apple slices

Microwave drying behaviour of apple slices

Microwave drying behaviour of tomato slices

Analysis of the Effects of Di-Electric Heating on Common Food Bacterial Pathogens: Evaluation Based on Antibiotic Susceptibility and Infective Doses

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