Microwave Drying Kinetics of Okra

In this work, the effects of power level and sample mass on moisture content, moisture ratio, drying rate, and drying time of Turkey okra (Hibiscus esculenta L.) were investigated using microwave drying technique. Various microwave power levels ranging from to 180 to 900 W were used for drying of 100 g of okra. To investigate the effect of sample mass on drying, the samples in the range of 25 to 100 g were dried at microwave power level of 360 W. To determine the kinetic parameters, the drying data were fitted to various models based on the ratios of the differences between the initial and final moisture contents and equilibrium moisture content. Among of the models proposed, Page's model gave a better fit for all drying conditions used. The activation energy for microwave drying of okra was calculated using an exponential expression based on Arrhenius equation and was found to be 5.54 W/g.     

Effect of Microwave Energy on Vacuum Drying Kinetics of Alginate-Starch Gel

Microwave energy drying under vacuum was investigated for alginate-starch hydrogel. Drying was conducted using 2450 MHz microwave energy at 25 mm Hg absolute pressure and different power levels; e.g., 300, 500, 700, 900, and 1100 watts. Drying was continued until final moisture content of the sample reached less than 1% wet basis. Moisture loss during drying was measured at 3-min intervals. Drying kinetics were used to describe both macroscopic and microscopic mechanisms of heat and mass transfer. Experimental drying kinetic data were fitted to a mathematical model. Experimental drying data points were fitted to an empirical model equation.     

Effect of Convective Air Attributes with Microwave Drying of Soybean: Model Prediction and Experimental Validation

The heat and mass transfer that occurred during drying of soybeans by a combined process using microwave (MW) and convective hot air was studied. A coupled mathematical model was developed to simulate this phenomenon. The soybean samples were re-wetted to 20% wet basis, the selected level of initial moisture content (IMC), and then dried in a domestic microwave oven under various MW power levels from 300 to 390 W, using inlet air with relative humidity of 35, 55, 75, and 95%. The simulated moisture loss profiles obtained from the coupled model compared well with those obtained in the experiments. Results showed that the drying rate decreased from 6.235 × 10^?5 to 6.192 × 10^?5 kg water/(kg wb s) as the inlet air temperature increased from 30 to 60°C. Furthermore, the drying rate was observed to increase from 6.192 × 10^?5 to 6.211 × 10^?5 kg water/(kg wb s) as the relative humidity (RH) increased from 35 to 95%.     

Microwave Drying Kinetics of a Thin-Layer Liquorice Root

Liquorice root (LR) (Glycyrrize glabra) is known as a sweetener and medicine plant. Drying kinetics of LR with initial moisture content of 49.5% (wet basis (w.b)) were experimentally investigated in a microwave drying system. The drying experiments were carried out at different drying temperatures (40, 45, 50, and 55°C) and microwave power levels (250, 500 and 750 W). Several models from literature were selected to fit the experimental data. The fit quality of models was evaluated using the coefficient of determination (R²), sum square error (SSE), and root mean square error (RMSE). A new model has been proposed for LR drying in the microwave drying. This new model best describes the experimental data for LRs. The activation energy was calculated to be 46.807 kJ/mol and effective diffusivity ranged from 2.9 × 10^?9 to 5.41 × 10^?9 m²/s, depending on drying temperatures at constant microwave power level.     

THIN-LAYER DRYING CHARACTERISTICS AND MODELING OF CELERY LEAVES UNDERGOING MICROWAVE TREATMENT

The effect of microwave drying on moisture content, moisture ratio, drying rate, drying time, and effective moisture diffusivity of celery leaves (Apium graveolens) was investigated. By increasing the microwave output power from 180 to 900 W the drying time decreased from 34 to 8 min; by increasing the sample amount from 25 to 100 g, the drying time increased from 25 to 49 min. To determine the kinetic parameters, the drying data were fitted to various models based on the ratios of the differences between the initial and final moisture contents and equilibrium moisture content versus drying time. Among the models proposed, the semi-empirical Midilli et al. model gave a better fit for all drying conditions applied. The activation energy was calculated using an exponential expression based on the Arrhenius equation. The relationship between the drying rate constant and effective moisture diffusivity was also estimated and gave a linear relationship.     

Microwave Heat Treatment of Spinach: Drying Kinetics and Effective Moisture Diffusivity

The effect of microwave drying technique on moisture content, moisture ratio, drying rate, drying time, effective moisture diffusivity, and porosity of spinach (Spinacia oleracea L.) were investigated. By increasing the microwave output powers (180–900 W) and the sample amounts (25–100 g), the drying time decreased from 18 to 3.5 min and increased from 7.7 to 25 min, respectively. To determine the kinetic parameters, the drying data were fitted to various models based on the ratios of the differences between the initial and final moisture contents and equilibrium moisture content versus drying time. Among of the models proposed, Page's model gave a better fit for all drying conditions applied. The activation energy was calculated using an exponential expression based on Arrhenius equation. The relationship between the drying rate constant and effective moisture diffusivity was also estimated and gave a linear relationship.     

COMBINED CONVECTIVE-MICROWAVE DRYING OF AGAR GELS: INFLUENCE OF MICROWAVE POWER ON DRYING KINETICS

The use of microwave energy in the drying of deformable material such as gel considerably reduces drying time and enables the control of retraction in the sample. A further advantage is that no hot spots are produced, allowing a dry product of superior quality to be obtained.The aim of this work has been to determine the kinetics of the convective-microwave drying process of agar gel plates. For this purpose, we developed a pilot closed loop, computer-controlled apparatus of convective-microwave drying, that enables the drying air conditions to be changed and the microwave power to be supplied over a wide value range. The equipment also records the sample surface temperature by means of an infrared thermometer. The drying curves obtained for plane geometry present four different drying phases: an initial phase where a rapid increase in the drying rate and in the surface temperature can be observed, as well as a constant rate phase that ends in the so-called convective critical moisture content, a first falling rate phase that concludes in the microwave critical moisture point, and finally a second falling rate phase. Combined convective-microwave drying enables a considerable reduction in drying time compared to convective drying, the time required being inversely proportional to the microwave power supplied. The empirical equation that best represents the kinetics is of the Page type. The absorbed volumetric power in terms of the moisture content was experimentally estimated, with the experimental data fitting an empirical equation.     

Characterization and Process Optimization of Microwave Drying of Plaster of Paris

The changes in the characteristics of plaster of Paris (pop) during drying operation under microwave irradiation conditions, namely surface morphology, effective moisture diffusivity, and absorption of microwave, were studied. The drying characteristics and kinetics of the process during microwave drying of plaster were studied for rectangular-faced cuboids (80 × 70 × 15, L × B × H in mm) through various drying parameters like microwave power input, initial moisture content, and drying time. Further, the experimental data on moisture ratio of plaster for different operating conditions were obtained and the optimization of the microwave drying process parameters was performed with response surface methodology (RSM) by considering all the above-said independent variables. Based on the RSM analysis, the optimum values of the process variables were obtained as: initial moisture content (A) 60%; microwave power input (B) 180 W; and drying time (C) 480 S.     

BATCH DRYING OF SHELLED CORN IN TWO-DIMENSIONAL SPOUTED BEDS WITH DRAFT PLATES

ABSTRACT

Geometrically similar spouted beds with draft plates were used to obtain the drying characteristics of freshly harvested shelled corn with 0.28 to 0.31 kg/kg initial moisture content at different air inlet temperatures and bed heights. Thermal equilibrium between air and grains was achieved at minimum spouting conditions. The drying kinetics of shelled corn in a drafted two-dimensional spouted bed was found to be of the "thin layer" type. Expressions for the model parameters in Page's equation accounting for the bed geometry, grain moisture content, and drying conditions were developed.     

Drying of Turnip Seeds with Microwaves in Fixed and Pulsed Fluidized Beds

This article presents experimental and modeled drying kinetics of turnip seeds as a function of the type of air-particle contact (fixed bed, pulsed fluidized bed), humidity of the air, and three levels of microwave irradiation. The effects of those factors on the drying time required to reach a moisture content of 0.1 kg/kg d.b. were determined with an experimental design of 12 experiments by using the software Statgraphics. It was found that in drying, a significant factor was the application of microwaves to a pulsed fluidized bed. The effect of the humidity of the air only became noticed when the moisture contents of the seeds was below 0.2 kg/kg d.b. The simplified variable diffusivity model (SVDM) gave the least deviations for the experimental data. The effective diffusivity values determined in this work are similar to those informed in the literature for experiments without microwave application. The application of microwaves in combination with pulsed fluidization of the turnip seeds resulted in a fourfold increase of the effective diffusivity.     

COMBINED CONVECTIVE-MICROWAVE DRYING OF AGAR GELS: INFLUENCE OF MICROWAVE POWER ON DRYING KINETICS

ABSTRACT

The use of microwave energy in the drying of deformable material such as gel considerably reduces drying time and enables the control of retraction in the sample. A further advantage is that no hot spots are produced, allowing a dry product of superior quality to be obtained.The aim of this work has been to determine the kinetics of the convective-microwave drying process of agar gel plates. For this purpose, we developed a pilot closed loop, computer-controlled apparatus of convective-microwave drying, that enables the drying air conditions to be changed and the microwave power to be supplied over a wide value range. The equipment also records the sample surface temperature by means of an infrared thermometer. The drying curves obtained for plane geometry present four different drying phases: an initial phase where a rapid increase in the drying rate and in the surface temperature can be observed, as well as a constant rate phase that ends in the so-called convective critical moisture content, a first falling rate phase that concludes in the microwave critical moisture point, and finally a second falling rate phase. Combined convective-microwave drying enables a considerable reduction in drying time compared to convective drying, the time required being inversely proportional to the microwave power supplied. The empirical equation that best represents the kinetics is of the Page type. The absorbed volumetric power in terms of the moisture content was experimentally estimated, with the experimental data fitting an empirical equation.     

Effect of Drying Conditions and Level of Condensed Distillers Solubles on Protein Quality of Wheat Distillers Dried Grain with Solubles

Reduced protein quality is one of the concerns currently confronting the supply and utilization of wheat distillers dried grain with solubles (DDGS) as an animal feed ingredient. This study assessed the protein quality of wheat DDGS, expressed as acid detergent insoluble crude protein (ADICP) and lysine content, by blending wet distillers grain (WDG) with varying condensed distillers solubles (CDS) levels and drying using forced air convection, microwave, and microwave–convection methods. As the CDS level was increased, the protein content of wheat DDGS generated from the three drying methods increased. Interactions of CDS level with drying air temperature, microwave power, and microwave–convection settings had a significant effect (p < 0.05) on average ADICP and lysine contents. Higher ADICP and lower lysine contents were observed in samples dried at higher temperature, microwave power, and microwave convection settings. Further, the CDS level significantly affected the color parameters of microwave- and microwave–convection-dried samples and the drying air temperature–CDS level interaction significantly affected the color of forced air convection–dried samples. Significant lysine content–redness, ADICP–lightness color parameter, and ADICP–total color difference correlations were found in forced air convection–, microwave-, and microwave–convection-dried samples, respectively. Microwave and microwave–convection drying achieved desirable protein quality associated with low-temperature drying at much shorter times.     

An Experimental Study of Wheat Drying in Thin Layer and Mathematical Simulation of a Fixed-Bed Convective Dryer

Drying of wheat (Algerian cultivar: Hadba03) in thin layers was studied and mass flux phenomenon was used to characterize the thin-layer drying process. Thin-layer drying of wheat was determined for drying air temperature range of 40–60°C, relative humidity of drying air from 10 to 30%, air velocity of 0.7 m/s, and initial grain moisture from 26 to 31% (dry basis). Equilibrium moisture content of wheat was determined using desorption isotherms obtained from the thin-layer drying data. An equilibrium model for a stationary deep bed with drying air moving vertically upward was developed using mass and energy balance between grain and drying air in the bed and drying air characteristics obtained from thin-layer drying experiments. The developed model was validated by drying wheat in a laboratory dryer using different drying air temperatures and initial moisture contents.     

An Empirical Model for the Estimation of Moisture Ratio During Microwave Drying of Plaster of Paris

The drying characteristics of plaster of Paris (POP) under microwave irradiation were studied for different shapes of materials through various drying parameters like microwave power, initial moisture content, and drying time. An empirical model for the estimation of moisture ratio was developed using the drying kinetic data of POP. Further, the experimental data on moisture ratio of POP for different operating conditions were fitted with the nine basic drying model equations. Based on the observations, the constants and coefficients of the literature models were rewritten in the form of Arrhenius and logarithmic expressions considering microwave power as input variable. Fifty-eight new model expressions were derived by changing the constants and coefficients and tested using the present experimental data. From the analysis of RMSE, χ², and EF parameters for the derived models, a suitable empirical model (Model No. 55, RMSE = 0.0874; χ² = 0.0020; EF = 0.9999) was established to represent the present experimental data on microwave drying of POP.     

Characteristics of Chard Leaves during Microwave,Convective, and Combined Microwave-Convective Drying

Chard leaves (Beta vulgaris L. var. cicla), which weighs 25 g with a moisture of 9.35 (db), were dried using three different drying methods, microwave, convective, and combined microwave-convective. Drying continued until leaf moisture fell down to 0.1 (db). Drying periods lasted 5–9.5, 22–195, and 1.5–7.5 min for microwave, convective, and combined microwave-convective drying, respectively, depending on the drying level. In this study, measured values were compared with predicted values obtained from Page's semi-empirical equation. Optimum drying period, color, and energy consumption were obtained for combined microwave and convective drying. The optimum combination level was 500 W microwave applications at 75°C.     

A Small-Scale Pneumatic Conveying Dryer of Rough Rice

This article studies the possibility of reducing the high initial moisture content of wet rough rice using a small-scale low-cost pneumatic conveying dryer as a first stage dryer. The parameters investigated are final moisture content, surface temperature of rough rice, head rice yield, drying rate, power consumption per unit mass of evaporated water, and physical characteristics of rice. Parametric effects of the following variables are examined: velocity of drying air from 20 to 30 m/s, feed rate of rough rice from 150 to 350 kg/h, initial moisture content from 22 to 26% (wet basis), and drying air temperature from 35 to 70°C. From the experimental results, it is found that this drying method can be used for fresh rough rice with an initial moisture content of over 24% (wet basis). The drying process is able to lead to very rapid drying without any grain quality problems such as cracks in the rice kernel. The moisture content can be reduced to approximately 18% (wet basis) or about 5–6% of the initial moisture content within 3–4 s. The optimal drying air temperature is in the range of 50 to 60°C. A comparison of pneumatic conveying drying data obtained from the present study with fluidized bed drying data reported in the open literature is also discussed.     

Effect of Microwave Energy on Vacuum Drying Kinetics of Alginate-Starch Gel

Microwave energy drying under vacuum was investigated for alginate-starch hydrogel. Drying was conducted using 2450 MHz microwave energy at 25 mm Hg absolute pressure and different power levels; e.g., 300, 500, 700, 900, and 1100 watts. Drying was continued until final moisture content of the sample reached less than 1% wet basis. Moisture loss during drying was measured at 3-min intervals. Drying kinetics were used to describe both macroscopic and microscopic mechanisms of heat and mass transfer. Experimental drying kinetic data were fitted to a mathematical model. Experimental drying data points were fitted to an empirical model equation.     

Effective Diffusivities and Energy Consumption of Whole Fruit Chinese Jujube (Zizyphus jujuba Miller) in Microwave Drying

Microwave drying of whole fruit Chinese jujube was performed at 45, 90, and 135 W. Ten commonly used mathematical models of thin-layer drying were compared. The Midilli model was best in describing drying time dependency of product moisture ratios. The initial drying rate and drying rate constant are linearly proportional to microwave power level. An effective diffusivity model was presented and validated with the Renka-Cline algorithm. The model has very high predictive precision, suggested by the relative percentage error of 3.734% on average between the model and the Renka-Cline algorithm. The effective diffusivity was proved to be a linear function of microwave power level and a quadratic function of moisture content. Energy consumption in microwave drying of Chinese jujube decreased as microwave power increased from 45 to 135 W, but 90 W was adequate for high-quality products with less energy consumption.     

Drying and Heat Transfer Characteristics for a Novel Fluidized Bed Dryer

Abstract

The use of a fluidized bed dryer with a lateral air flow and mechanical agitation to the drying of sludge from a wastewater treatment plant was investigated. Experimental curves of moisture content vs. drying time, as well as heat transfer coefficients and the size characteristics of the products, were determined at temperatures between 80°C and 110°C, a stirring rate of 55 rpm and air velocity of 0.9 m/s for 3 kg sludge batches with initial moisture contents of 0.55 and 0.65 (d.b.). Experimental drying kinetics were compared with values derived from three models based on Fick's second law, namely: the constant diffusivity model, the simplified variable diffusivity model, and the modified quasi-stationary model.     

Assessment of the initial moisture content on soybean drying kinetics and transport properties

Several researchers have developed studies to obtain a mathematical model able to describe grain drying kinetics. However, most of these studies neglect the effect of grain initial moisture content on drying curves. In this study, we assessed the dependence of drying curves and mass transfer coefficients on this initial moisture, air temperature, and its velocity by measuring grain mass losses within time on a tray dryer. Mathematical models were adjusted and results indicated that initial grain moisture content has significant influence on drying curves and mass transfer coefficients.