A Simulation Study on Convection and Microwave Drying of Different Food Products

Abstract

It is now well recognized that matching the external drying condition with the drying kinetics of a material can lead to substantial savings of energy and in the case of heat-sensitive products, even to higher quality product. In this work, the effect of convection and microwave heat input and other product parameters on the batch drying characteristics of model materials, potato and carrot slabs, whose thermo-physical data are readily available in the literature, was modeled using a one dimensional liquid diffusion model. The influence of various thermo-physical properties of the product in drying of heat-sensitive materials was quantitatively assessed. Heat of wetting, temperature and moisture dependent effective diffusivity and thermal conductivity are considered in this model. The effect of moisture diffusivity on drying using convection and a microwave field is simulated in view of the interest in predicting the drying performance by simplified method. Conditions under which the drying rate is controlled by the external drying conditions and the internal thermo-physical properties of the product are computed and discussed.