Some Fundamental Attributes Of Corn And Potato Drying In Microwave Fields

Beke, János; Mujumdar, Arun S.; Giroux, M.

doi:10.1080/07373939708917245

Cited by 11 publications

(5 citation statements)

References 4 publications

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“…The air velocity also exhibited its cooling effect which lengthened the processing time. The same phenomenon during microwave drying of potatoes was also observed by Lu, Tang, and Ran (1999) and Beke, Mujumdar, and Giroux (1997).…”

Section: Cycle-controlled Mwa Dryingsupporting

confidence: 72%

Microwave power control strategies on the drying process II. Phase-controlled and cycle-controlled microwave/air drying

Cheng

Raghavan

Ngadi

et al. 2006

Journal of Food Engineering

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Section: Cycle-controlled Mwa Dryingsupporting

confidence: 72%

Microwave power control strategies on the drying process II. Phase-controlled and cycle-controlled microwave/air drying

Cheng

Raghavan

Ngadi

et al. 2006

Journal of Food Engineering

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“…The microwave power aided with the movement of internal moisture and the air temperature contributed to the convective removal of water from the corn. [14] The temperature of the product while microwave drying, the incident energy in the microwave system, and the rate of drying are reported. Microwave drying is a faster method compared to other conventional methods, and this process avoids stress generation within the seeds.…”

Section: Resultsmentioning

confidence: 99%

Microwave Drying of Corn (Zea maysL. ssp.) for the Seed Industry

Nair

Gariépy

et al. 2011

Drying Technology

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Microwave drying of corn (Zea mays L. ssp.) was conducted in this study and its germination was tested after drying. The objective of the test was to determine an optimum microwave drying method for corn seeds to achieve maximum germination and minimum drying time, as well as to obtain the maximum temperature that can achieve the best results without reducing the viability. The different methods used for drying included constant temperature drying at 30, 40, and 50 C; intermittent power microwave drying; and fixed power microwave drying at 2, 3, 3.5, and 4 W/g. The drying was started with an initial moisture content of 33% (wb) and ended with a final moisture content of 16% (wb). In the constant temperature method, the microwave power was automatically controlled to keep the temperature constant throughout the drying period. A control cycle of 20 s was used for intermittent drying in which the microwave generator was on for 12 s and off for 8 s throughout the drying process. In fixed power microwave drying, the power was constant throughout the process. The germination tests were conducted on all samples with the rolled blotting paper method. The minimum drying time was reached with 4 W/g fixed power where 0% germination resulted. The optimum method for drying of corn seeds for maintaining a high germination rate was 4 W/g intermittent power microwave drying, which took 110 min to dry from 33% moisture content to 16% (wb). The germination percentage of 4 W/g intermittent power was 93.3%. The maximum permissible temperature of corn seeds when subjected to intermittent microwave power resulting in maximum germination was 67 C.

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“…In contrast, peaks were observed in the temperature distribution of the thicker materials, with the amplitude of the variations being small. [2] The temperature characteristics of corn kernels during microwave drying were examined by Beke et al [3] The highest temperature was found to be close to the wettest area, due to the greatest density of ionic and polar molecules and, thus, largest polarization intensity. However, due to low microwave energy absorption by the drier areas, and surface evaporative cooling in the wetter areas, the internal temperature was found to be almost homogeneous.…”

Section: Introductionmentioning

confidence: 99%

Temperature Characteristics of Pharmaceutical Powders During Microwave Drying

2006

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The internal temperature of wetted pharmaceutical powder samples dried in an experimental microwave system were monitored. In general, the temperature profile consisted of three distinct stages: short preheating stage, constant temperature period, and decreasing temperature phase. Approaching the end of the constant rate period, a local maximum in the temperature curve was observed. The development of the internal temperature profile was observed to be material dependent, with the dielectric, physical, and thermal properties of the powder and solvent being contributory factors. The characteristics were also dependent on bed dimensions (surface area and depth), with an increase in surface area and decrease in depth providing lower product temperatures. The surface temperature remained lower than the center temperature throughout the drying process, with the differential through the sample depth increasing on reducing the moisture content. A nonuniform temperature distribution developed across the sample cross section. Sample agitation was found to aid temperature leveling.

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Some Fundamental Attributes Of Corn And Potato Drying In Microwave Fields

Cited by 11 publications

References 4 publications

Microwave power control strategies on the drying process II. Phase-controlled and cycle-controlled microwave/air drying

Microwave power control strategies on the drying process II. Phase-controlled and cycle-controlled microwave/air drying

Microwave Drying of Corn (Zea maysL. ssp.) for the Seed Industry

Temperature Characteristics of Pharmaceutical Powders During Microwave Drying

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