سال انتشار: ۱۳۹۰

محل انتشار: نخستین کنفرانس خاورمیانه ای خشک کردن

تعداد صفحات: ۹

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:

Two main numerical models typically used to solve heat and mass transfer problems are the finite differences time domain and the finite element method. Since liquid water is the most active component in absorbing microwaves, the energy absorption is reduced during the process. The hygrothermal behavior of the material can be described bymass and energy conservation equations, in addition to the diffusion laws. In infrared-microwave drying, applying infrared permits a rapid rise of the surface temperature and microwave considerably increases mass transfers from inside towards the surface. In the modeling of heat and mass transfer for microwave assisted fluidized bed drying method, the temperature equation is considered the air flow condition while in the moisture equation, a diffusion equation is employed.