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Moisture transport in garlic cloves undergoing microwave-convective drying

Paper ID Volume ID Publish Year Pages File Format Full-Text
19272 43056 2009 6 PDF Available
Title
Moisture transport in garlic cloves undergoing microwave-convective drying
Abstract

A laboratory scale microwave dryer was used to dry the garlic cloves, applying microwave power in the range of 10–40 W, air temperature in the range of 40–70 °C and air velocity in the range of 1.0–2.0 m/s. Heat and mass transfer coefficient during the drying process varied in the range of 35.23–79.54 W/m2C and 4.26–6.34 × 10−2 m/s. The temperature of the product rose rapidly in the early part of the drying and became almost stable thereafter. The Biot mass transfer number confirmed that moisture diffusion was the limiting factor in microwave drying of garlic. The effective moisture diffusivity, which ranged between 1.29–31.68 × 10−10 m2/s increased with the increase in microwave power but decreased with increase in air velocity.

Keywords
Microwave drying; Air velocity; Air temperature; Moisture diffusivity; Moisture content
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 87, Issue 1, March 2009, Pages 11–16
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us