CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Modeling of microwave drying of fruits. Part II: Effect of osmotic pretreatment on the microwave dehydration process
Autor/es:
J.R. ARBALLO; L.A. CAMPAÑONE; R.H. MASCHERONI
Revista:
DRYING TECHNOLOGY
Editorial:
TAYLOR & FRANCIS INC
Referencias:
Lugar: Londres; Año: 2012 vol. 30 p. 404 - 415
ISSN:
0737-3937
Resumen:
The heat and mass transfer during the combined process of
osmotic?microwave drying (OD-MWD) of fruits was studied
theoretically and experimentally through modeling and numerical
simulation. With the aim of describing the transport phenomena
involved in the combined dehydration process, the mass and energy
microscopic balances were set out. For the first step (OD), two
models with different levels of complexity were proposed, an
osmotic?diffusive and a countercurrent flow diffusive model. For
MWD, the energy and mass balances were solved, using moistureand
temperature-dependent properties; inner heat generation due
to transformation of the electromagnetic energy was accounted
for by using the approximation of Lambert?s law. The numerical
solution obtained from OD was incorporated as initial values for
the simulation of MWD. The model validation was satisfactorily
carried out in pears, both fresh and osmodehydrated for 2 h in
sucrose solutions and then irradiated in a microwave oven at
500 W. From the results it was observed that a higher dehydration
rate was reached during microwave drying when the fruits were
pretreated with 40 and 60Brix sucrose solution.Brix sucrose solution.