سال انتشار: ۱۳۹۰

محل انتشار: نخستین کنفرانس خاورمیانه ای خشک کردن

تعداد صفحات: ۶

نویسنده(ها):

Danial DEHNAD – Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources Basidj Square, Pardis, Gorgan, Iran
Seid Mahdi JAFARI – Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources Basidj Square, Pardis, Gorgan, Iran
Mohammad GANJE – Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources Basidj Square, Pardis, Gorgan, Iran
Vahid GHAMBARI – Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources Basidj Square, Pardis, Gorgan, Iran

چکیده:

Combination of average annual energy requirements and drying efficiency for industrial solid dryers show that using microwave (MW) energy is very suitable (in comparison with other methods). In microwave drying, despite differences in kinetics and product properties, the specific energy consumption is approximately the same for all materials at intermediate to high moisture contents. In microwave drying method, the intensity of heat generation is proportional to the content of moisture in a dielectrically dried food material. The best result with regard to energy consumption during microwave drying of foods is obtained from the highest levels of microwave power level (compared to lower levels of microwave power). Applying microwave drying in convective drying can reduce the specific energy consumption up to 50%. The specific energy consumption for pulsed microwave drying of osmotically dehydrated food depends on the microwave power density and cycling period.