Abstract
The aim of the conducted study is to determine kinetics of the complex effect of microwave energy supply and filter drying of the process of water release from the wheat layer. There is offered a combination of MW and filter drying. A special feature of this combination must be its more effectiveness and high speed of water elimination from surface layers of wet seeds and, as a result, the productivity increase of the drying way, decrease of specific energy consumption. There was determined the influence of the specific load of the material, radiator power on processes of microwave and filter-microwave drying of wheat seeds. There were compared microwave, filter-microwave and convective drying of seeds by parameters of specific energy consumption, drying speed. The specific energy consumption at microwave drying of seeds was 4 MJ/kg, at filter-microwave drying 3.8 MJ/kg that is lower than existent convective dryers. The speed of microwave drying changes from 0,5 to 3 %/min, filter-microwave – from 0.3 to 0.7 %/min. The speed is at the level of standard convective dryers. The conducted studies allow to recommend a new combined way of FMW drying of seeds with low energy consumption. Revealed features of heating and drying are possible to be used at developing industrial dryers. The base of experimental data is possible to be used for optimizing and determining effective conditions of MW and FMW drying.
Highlights
The process of drying is one of main methods of food products preservation
The aim of this study is to investigate wheat drying in microwave and combined filter-microwave dryers
The tasks of the study: – to determine the influence of specific load of the material, radiator power of the process of microwave drying of wheat seeds; – to determine the influence of specific load of the material, radiator power of the process of filter-microwave drying of wheat seeds; – to compare microwave, filter-microwave ad convective drying of seeds by parameters of specific energy consumption, drying speed
Summary
The process of drying is one of main methods of food products preservation. For today there are an essential number of ways and methods of drying initial raw materials and food products. Most effective drying ways are convective, conductive, infrared, microwave, sublimation, acoustic and other ones, and their combinations. Great attention is paid to studying combined drying methods, because their use results in increasing the driving force, decreases the time and energy consumption of the process, allows to get a high-quality product. Combined drying processes are applied for different food products: fruits [1,2,3], vegetables [4,5,6,7,8], in chemical industry [9,10,11,12,13]. There are mainly used combinations of MW radiation and convective drying (CD) [1, 2], MW radiation and vacuum [1], infrared (IR) radiation and CD [4, 5], ultrasound and CD [6], MW, IR radiation and CD [9], discrete IR and CD [5], filter and CD [10,11,12]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
