Multiphase porous media model for intermittent microwave convective drying (IMCD) of food

Kumar, Chandan; Joardder, Mohammad Uzzal Hossain; Farrell, Troy; Karim, Azharul

doi:10.1016/j.ijthermalsci.2016.01.018

Cited by 120 publications

(108 citation statements)

References 45 publications

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“…The microwave electromagnetic energy was used as heat source to couple the electromagnetic energy with the energy equation. The heat transfer process was described as follows [29,34]:…”

Section: Heat Transfer Model Establishmentmentioning

confidence: 99%

Shape Effect on the Temperature Field during Microwave Heating Process

Zhang

2018

Journal of Food Quality

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Aiming at improving the food quality during microwave process, this article mainly focused on the numerical simulation of shape effect, which was evaluated by microwave power absorption capability and temperature distribution uniformity in a single sample heated in a domestic microwave oven. This article only took the electromagnetic field and heat conduction in solid into consideration. The Maxwell equations were used to calculate the distribution of microwave electromagnetic field distribution in the microwave cavity and samples; then the electromagnetic energy was coupled as the heat source in the heat conduction process in samples. Quantitatively, the power absorption capability and temperature distribution uniformity were, respectively, described by power absorption efficiency (PAE) and the statistical variation of coefficient (COV). In addition, we defined the comprehensive evaluation coefficient (CEC) to describe the usability of a specific sample. In accordance with volume or the wave numbers and penetration numbers in the radial and axial directions of samples, they can be classified into different groups. And according to the PAE, COV, and CEC value and the specific need of microwave process, an optimal sample shape and orientation could be decided.

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“…The microwave electromagnetic energy was used as heat source to couple the electromagnetic energy with the energy equation. The heat transfer process was described as follows [29,34]:…”

Section: Heat Transfer Model Establishmentmentioning

confidence: 99%

Shape Effect on the Temperature Field during Microwave Heating Process

Zhang

2018

Journal of Food Quality

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“…Drying is a method of removing moisture for the purpose of preserving food that prevents microbial growth, increases *Corresponding Author: Zhijun Zhang: School of Mechanical Engineering and Automation, Northeastern University, Shenyang 110004, China, E-mail: zhjzhang@mail.neu.edu.cn Wenchao Qin, Bin Shi, Jingxin Gao, Shiwei Zhang: School of Mechanical Engineering and Automation, Northeastern University, Shenyang 110004, China shelf-life, and signi cantly reduces product weight [1,2]. Conventional convective drying combined with microwave heating could be a good method to reduce the drying time and drying energy costs [3].…”

Section: Introductionmentioning

confidence: 99%

“…To overcome the overheating problem, intermittent microwave convective drying (IMCD) with various intermittent times is practiced. Because it is a relatively new technique for food drying, modelling studies of IMCD are very limited [4]. There are some empirical models available in the literature for IMCD [5]; however, the empirical models are not helpful for optimization and are only applicable for speci c experimental conditions [6].…”

Section: Introductionmentioning

confidence: 99%

“…There are some empirical models available in the literature for IMCD [5]; however, the empirical models are not helpful for optimization and are only applicable for speci c experimental conditions [6]. Apart from empirical modelling, several di usion-based theoretical models exist that consider the intermittency of microwave power [1,[7][8][9]. However, the mass transfer has been neglected in these models.…”

Section: Introductionmentioning

confidence: 99%

“…However, the mass transfer has been neglected in these models. A multiphase porous media model considering the liquid water, gases and the solid matrices inside food during drying can provide an in-depth understanding of IMCD [4]. In fact, the parameters used for modelling are very important because the simulation results are decided by them.…”

Section: Introductionmentioning

confidence: 99%

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Modelling of intermittent microwave convective drying: parameter sensitivity

et al. 2017

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Abstract:The reliability of the predictions of a mathematical model is a prerequisite to its utilization. A multiphase porous media model of intermittent microwave convective drying is developed based on the literature. The model considers the liquid water, gas and solid matrix inside of food. The model is simulated by COMSOL software. Its sensitivity parameter is analysed by changing the parameter values by ±20%, with the exception of several parameters. The sensitivity analysis of the process of the microwave power level shows that each parameter: ambient temperature, e ective gas di usivity, and evaporation rate constant, has signi cant e ects on the process. However, the surface mass, heat transfer coe cient, relative and intrinsic permeability of the gas, and capillary di usivity of water do not have a considerable e ect. The evaporation rate constant has minimal parameter sensitivity with a ±20% value change, until it is changed 10-fold. In all results, the temperature and vapour pressure curves show the same trends as the moisture content curve. However, the water saturation at the medium surface and in the centre show di erent results. Vapour transfer is the major mass transfer phenomenon that a ects the drying process.

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A fully coupled multiphase model for infrared‐convective drying of sweet potato

et al. 2020

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BACKGROUND: Combined infrared (CIR) and convective drying is a promising technology in dehydrating heat-sensitive foods, such as fruits and vegetables. This novel thermal drying method, which involves the application of infrared energy and hot air during a drying process, can drastically enhance energy efficiency and improve overall product quality at the end of the process. Understanding the dynamics of what goes on inside the product during drying is important for further development, optimization, and upscaling of the drying method. In this study, a multiphase porous media model considering liquid water, gases, and solid matrix was developed for the CIR and hot-air drying (HAD) of sweet potato slices in order to capture the relevant physics and obtain an in-depth insight on the drying process. The model was simulated using Matlab with user-friendly graphical user interface for easy coupling and faster computational time. RESULTS: The gas pressure for CIR-HAD was higher centrally and decreased gradually towards the surface of the product. This implies that drying force is stronger at the product core than at the product surface. A phase change from liquid water to vapour occurs almost immediately after the start of the drying process for CIR-HAD. The evaporation rate, as expected, was observed to increase with increased drying time. Evaporation during CIR-HAD increased with increasing distance from the centreline of the sample surface. The simulation results of water and vapour flux revealed that moisture transport around the surfaces and sides of the sample is as a result of capillary diffusion, binary diffusion, and gas pressure in both the vertical and horizontal directions. The nonuniform dominant infrared heating caused the heterogeneous distribution of product temperature. These results suggest that CIR-HAD of food occurs in a non-uniform manner with high vapour and water concentration gradient between the product core and the surface. CONCLUSIONS: This study provides in-depth insight into the physics and phase changes of food during CIR-HAD. The multiphase model has the advantage that phase change and impact of CIR-HAD operating parameters can be swiftly quantified. Such a modelling approach is thereby significant for further development and process optimization of CIR-HAD towards industrial upscaling.

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Multiphase porous media model for intermittent microwave convective drying (IMCD) of food

Cited by 120 publications

References 45 publications

Shape Effect on the Temperature Field during Microwave Heating Process

Shape Effect on the Temperature Field during Microwave Heating Process

Modelling of intermittent microwave convective drying: parameter sensitivity

A fully coupled multiphase model for infrared‐convective drying of sweet potato

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