INVESTIGADORES
CAMPAÑONE Laura Analia
artículos
Título:
Modeling of Microwave Drying of Fruits
Autor/es:
ARBALLO J.R; CAMPAÑONE LAURA A.; MASCHERONI RODOLFO H.
Revista:
DRYING TECHNOLOGY
Editorial:
TAYLOR & FRANCIS INC
Referencias:
Año: 2010 p. 1178 - 1184
ISSN:
0737-3937
Resumen:
Heat and mass transfer in foods during microwave drying was
studied experimentally and theoretically through mathematical
modeling. The food was considered as a system with physical properties
that can vary with composition, structure, and temperature.
Inner heat generation due to transformation of the electromagnetic
energy was accounted for by using the approximation of Lamberts
law. Two successive stages were considered: material heating that
was followed by liquid evaporation. The coupled system of partial
differential equations was coded in Matlab 6.5 (Mathworks, Natick,
MA) and used to simulate the experimental runs of pear slices
drying in a household microwave oven. Predicted temperature
histories at the surface and center of the slab as well as mass loss
during drying were in good agreement with experimental results.