Microwave intermittent drying characteristics of camellia oleifera seeds

Abstract

AbstractThis paper reports on an experimental investigation of the drying characteristics and kinetics of camellia oleifera seeds under microwave intermittent drying conditions. The effects of key parameters such as microwave power, heating time, and the length of the intermittent time are discussed in detail. The energy consumption in the drying process along with the main quality parameters of camellia oil, namely the peroxide and acid values, have also been determined and compared with hot‐air drying. Results show that the microwave drying curve consists of an acceleration rate period, a constant rate period and a falling rate period. As the microwave power and heating time increase, the drying time decreases. While as the length of the intermittent time increases, the drying time increases. The hot‐air drying time was found to be much longer than microwave drying time, and the energy consumed during hot‐air drying was also several hundred times higher than that used during microwave intermittent drying. The acid and peroxide values of camellia oil after hot‐air and microwave drying were both within the allowable range in the National Standard of China. The Midilli and Kucuk model was the best model to describe the kinetics of the drying process.Practical applicationsDrying is the first step in the processing of camellia oleifera seeds, which not only affects the storage of camellia oleifera seeds, but also affects the quality of camellia oil, and has thus become a research hotspot in recent years. However, several disadvantages of hot‐air drying have been identified like the slowness of the drying process and the relatively large energy consumption. Therefore, finding a drying method that is more suitable is necessary. Microwave intermittent drying is a type of discontinuous drying. The moisture and temperature inside the material can be evenly redistributed during the intermittent time, so that the material is not overheated. This feature of preserving the quality of the products to be dried has made microwave intermittent drying attractive and has been successfully applied to agricultural, forestry, and food products.