INVESTIGADORES
CAMPAÑONE Laura Analia
congresos y reuniones científicas
Título:
Modeling of microwave drying of fruits and vegetables
Autor/es:
ARBALLO J.R; CAMPAÑONE L; MASCHERONI R.H.
Lugar:
Canada
Reunión:
Congreso; 8th World Congress of Chemical Engineering; 2009
Resumen:
Heat and mass transfer in foods dried using microwave ovens is determined
experimentally and modelled. The food is considered as a system with physical properties
that can change with composition, structure, temperature and electromagnetic field. Inner
heat generation due to the electromagnetic field is considered using the approximation of
Lambert´s Law. Two successive stages are considered: heating and later evaporation, with
the generation of a dehydrated recessing front and different properties in both zones, which
are separated by the evaporation front. The coupled system of partial differential equations is
coded in FORTRAN and run to simulate the experimental runs of pear slices drying in a
household microwave oven. Predicted results of temperatures histories at surface and center
of the slab and of weight loss are in good agreement with experimental results