Abstract
The effects of electromagnetic waves in drying processes of solid materials are investigated theoretically and experimentally. Modified model of mass transfer being constituted by the effect of electromagnetic waves which have different frequency has been obtained. Modeling of the drying process with a two-port electric circuit for the determination of diffusion coefficients is designed. The frequency limits of electromagnetic wave which will be able to hasten the drying process are determined. The effects of the electromagnetic wave in the potato slice drying process by the influence of different frequencies and temperatures are experimentally examined. The results obtained are compared with theoretical calculations. Moisture concentration curves in drying process have been commented by drawing. Theoretical and experimental results which have been obtained are identified as a well adaptation.
Highlights
Main building components of all fruit and vegetables are foreboded to be water
The theoretical and experimental investigations of the effect of the electromagnetic wave in the solid material drying have been able to arrive at the following conclusions
1) The effect of electromagnetic fields in drying process remains as an important issue of the agenda and the results of theoretical and experimental investigations are presented in the literature
Summary
Main building components of all fruit and vegetables are foreboded to be water. Per contra, microorganisms absolutely need the water for metabolisms. For this reason, the amount of water in their composition is required to reduce or totally eliminate for prolonged storage of fruit and vegetables. The accelerating method of classical drying systems for the creation of optimal drying conditions can be more important In practice for this purpose, sulfur dioxide gas (SO2), the implementation of electrical and magnetic field and blushing of fruit and vegetables [4], [6]-[9] are used for management. Magnetic and electric fields are widely used in recent years in order to accelerate the drying process of fruit, vegetables, and food materials. In electrophoresis processes, heating of the material is performed by creating a current in the electrical field with the effect of marked electrical loads in hard and liquid phases. Temperature in this medium due to electrical current passing in dried environment can be created
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