Abstract
Experimental methods were used to investigate the effect of microwave energy level on temperature profiles and moisture reduction of farmer stock peanuts (in-shell, uncured) during continuous microwave drying using a planar applicator. Temperature profiles, measured using fiber optic probes, were determined to be dependent on peanut moisture content and microwave power level. Although the maximum temperature in the microwave applicator was a function of power level only, the rate at which that maximum was attained was a function of the dielectric properties and moisture contents of the peanuts. Thermal imaging demonstrated that the temperature of the peanut bed surface at the exit of the microwave curing chamber was uniformly distributed. This study quantifies the relationships among the various parameters that influence the continuous microwave drying process of peanuts. The results provide a foundation for development of optimum process conditions in microwave drying of peanuts and other agricultural commodities.
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