The double-diffusivity heat transfer model for grain stores incorporating microwave heating

Antic, Alexsandar; Hill, James M.

doi:10.1016/s0307-904x(03)00072-6

Cited by 15 publications

(18 citation statements)

References 16 publications

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“…There is a possibility of advantageous selective heating in mixtures of different substances (Hamid et al 1968;Nelson 1972;Ikediala et al 1999;Antic and Hill 2003;Wang et al 2003a). When a mixture of dry food stuffs and insects are heated, the insects are heated upto lethal temperature because they contain more water as compared to the food stuff which is either left unaffected or gets slightly heated (Hurlock et al 1979;Wang and Tang 2001).…”

Section: Principle Of Microwave Disinfestationmentioning

confidence: 99%

“…Various researchers conducted post harvest disinfestation studies on agricultural products such as wheat (Shayesteh and Barthakur 1996), sorghum (More et al 1992), rice (Xiong et al 2004) and reported that microwave treatment is a potential means of replacing chemical fumigation in pest control. The use of microwaves in food processing was extended for killing insects (Wang et al 2003b;Antic and Hill 2003), blanching of fruits and vegetables (Boyes et al 1997), drying of fruits, vegetables and dairy products (Funebo and Ohlsson 1998;Mullin 1995), stabilization of rice bran (Tao et al 1993), enzyme inactivation in cereal grains (Yadav et al 2010), control of enzymatic browning in frozen chapattis (Yadav et al 2008) and pre-treatment of oilseeds for efficient oil extraction (Irfan and Pawelzik 1999).…”

Section: Introductionmentioning

confidence: 99%

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Microwave technology for disinfestation of cereals and pulses: An overview

et al. 2012

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Contamination of stored grain with insects, insect fragments, fungi, and mycotoxins is a major concern of the grain industry. The stored-grain insects affect the grains not only quantitatively but also qualitatively. Disinfestation of grains can be achieved by physical, chemical and thermal methods. Microwaves may be an alternate to chemical methods of killing insects in grain as their application do not leave any undesirable residues and thus might be very effective for controlling insect infestation compared to other available methods. Microwave disinfestation can provide a continuous process to allow large quantities of products to pass in a shorter period of time. Microwave disinfestation is considered safe and competitive alternative method to fumigation as it avoids environmental pollution. The aim of this review is to examine how the use of microwave treatment benefits grain producers, handlers, and processors seeking to use non-chemical methods for preventing and controlling insect infestation and fungal growth during storage.

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Section: Principle Of Microwave Disinfestationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Microwave technology for disinfestation of cereals and pulses: An overview

et al. 2012

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“…However, the approximation to the temperature only satisfies the heat-balance integral, not the original governing equation. Thus, the governing equation will only be satisfied in an averaged or integral sense [2].…”

Section: Introductionmentioning

confidence: 99%

“…They go on to show that this form is more accurate than a quadratic when analysing the melting of a sub-cooled finite block. Antic & Hill [2] use two cubics to describe the temperature in grain and the surrounding air in a model of thermal diffusion in a grain store. Mitchell & Myers [25] employ a quartic in a study of ablation.…”

Section: Introductionmentioning

confidence: 99%

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Application of Standard and Refined Heat Balance Integral Methods to One-Dimensional Stefan Problems

Mitchell¹,

Myers²

2010

SIAM Rev.

106

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Abstract. The work in this paper concerns the study of conventional and refined heat balance integral methods for a number of phase change problems. These include standard test problems, both with one and two phase changes, which have exact solutions to enable us to test the accuracy of the approximate solutions. We also consider situations where no analytical solution is available and compare these to numerical solutions. It is popular to use a quadratic profile as an approximation of the temperature, but we show that a cubic profile, seldom considered in the literature, is far more accurate in most circumstances. In addition, the refined integral method can give greater improvement still and we develop a variation on this method which turns out to be optimal in some cases. We assess which integral method is better for various problems, showing that it is largely dependent on the specified boundary conditions.

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Characterization of differences between microwave and traditional thermal sterilization to prevent fungal spoilage during storage of high‐moisture paddy rice

et al. 2020

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Background and objectives Characteristic difference between microwave (MW; 2.45 GHz, 1.5 W/g) and traditional thermal (TT; water bath, 100°C) sterilization on representative fungi (Aspergillus candidus, Aspergillus glaucus, Penicillium chrysogenum, Alternaria alternata, and Fusarium nivale) on high‐moisture paddy rice was evaluated by observing heat absorption of rice surface, fungal mortality, growth, and cell permeation. Findings Using MW (2.45 GHz, 1.5 W/g) can inhibit the growth of fungi, such as Aspergillus candidus. Under our experimental conditions, MW radiation was effective for safe storage of high‐moisture rice with fungal mortality of 95%. Fungal dehydrogenase activities after MW treatment were nearly 50% lower than fungal dehydrogenase activities after TT. Both MW and TT at the same temperature (60°C) can inhibit the growth of fungal spores. However, MW had better inhibitory effect, which is conducive to the safe storage of high‐moisture paddy rice. Conclusions Microwave and TT sterilization destroy fungal cell, causing substantial cell leakage and death. MW is more destructive to organisms on high‐moisture paddy rice than TT, which may be due to the nonthermal effects of MW. Significance and novelty Compared with TT, MW has better sterilization and could prevent fungal contamination in high‐moisture paddy rice storage and other cereals.

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The double-diffusivity heat transfer model for grain stores incorporating microwave heating

Cited by 15 publications

References 16 publications

Microwave technology for disinfestation of cereals and pulses: An overview

Microwave technology for disinfestation of cereals and pulses: An overview

Application of Standard and Refined Heat Balance Integral Methods to One-Dimensional Stefan Problems

Characterization of differences between microwave and traditional thermal sterilization to prevent fungal spoilage during storage of high‐moisture paddy rice

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