Dielectric Drying

ABSTRACT

Dielectric heating is a term which covers both radio frequency (RF) and microwave systems. It has been used for industrial drying for many years because it has a number of advantages over other drying processes. These advantages include the volumetric dissipation of energy throughout a product, and the ability to automatically level any moisture variation within it. It is generally true to say that these techniques can only be justified in processes involving material of “high” value being processed in modest quantities but when combination with other fuel fired techniques there may be opportunities to broaden the range of applications. In addition to a desciption of current industrial applications, the theory of dielectric heating, the similarities and differences between RF and microwave are discussed together the effects of the dielectric roperties of a product on the design of the equipment     

Physicochemical characteristics,antioxidant capacity and thermodynamic properties of purple-fleshed potatos dried by radio frequency energy

Abstract

The impacts of using radio frequency (RF) energy to dry purple-fleshed potatoes were investigated and compared to infrared radiation (IR) and microwave (MW) drying techniques. The gelatinization rate, color, flavor, morphological, and structural characteristics, thermodynamic properties, as well as antioxidant capacity were examined. The results indicated that the drying time of RF (70?min) and MW (21?min) were shorter than IR (105?min). The gelatinization ratio of MW, RF, and IR were 94.4?±?2.0, 88.3?±?1.4, and 64.5?±?1.1%, respectively. The degree of crystallization of purple-fleshed potato powder decreased with all three drying methods. RF-dried potatoes were able to retain higher polyphenols (loss rate: 4.3%), total anthocyanin (3.7%), and total flavonoid content (35.1%), whereas IR showed the lowest retention. The content of polyphenols also decreased significantly. Furthermore, after RF heating, the scavenging of free radicals was higher compared to MW and IR.     

Influence mechanism of radio frequency heating on moisture transfer and drying stress in larch boxed-heart square timber

Abstract

Radio frequency heating combined with convection (RF/C) drying of larch boxed-heart square timber and its influence on drying kinetics such as rate, moisture content distribution, and stresses was explored. Results revealed that RF heating increased the drying rate and in RF/C drying was twice as high as in conventional drying. Below fiber saturation point, RF heating reduced internal moisture gradients, especially around moisture content of 20%. The effect of RF heating on moisture transfer was strongly associated with moisture content. Specifically, above the fiber saturation point, RF heating played a minor role in moisture transfer however, it reached maximum around fiber saturation point and thereafter, it largely decreased with moisture content. RF heating relieved some drying stresses during RF/C drying and reduced residual stresses in the timber surface layers. Furthermore, it changed the original development pattern of drying stresses in conventional drying.     

Radio Frequency Heating—A Prospective Leather Drying System for Future

Abstract

Drying is one of the important operations influencing finished product quality and leather is no exception. Newer drying methods are being explored worldwide in order to enhance the productivity and quality. Radio frequency (RF) heating is being increasingly applied for industrial applications such as drying of wood, paper, and textiles. Investigations on the use of radio frequency heating for leather drying has been attempted in the present work which has led to promising results. Compared to conventional air-drying, RF heating produced leathers of comparable quality both at laboratory and semi-commercial scale trials. Leather drying by radio frequency heating has resulted in time reduction by more than 80%, at favorable energy costs.     

US-Assisted Convective Drying of Biological Materials

The aim of this work is to promote ultrasound as an energy source that is suitable for the enhancement of drying processes, and in particular of biological materials. The study aims at a more profound recognition of the interaction between ultrasonic (US) waves and the tissues of fruits and vegetables, which may contribute to an intensification of moisture removal during their drying. Absorption of acoustic energy causes heating and structural changes of the drying material due to a series of rapid material compressions and decompressions. The research hypothesis is based on the expectation that the ultrasound waves may enhance moisture removal from the fruits and vegetables during drying due to a special “heating effect,” “vibration effect,” and “synergistic effect.” Convective ultrasonic-assisted drying tests were conducted experimentally on a new hybrid dryer with ultrasonic equipment, and the effects of ultrasonic enhancement by drying are presented based on a drying model and assessed numerically.     

DIELECTRIC PROPERTIES OF MATERIALS AND MEASUREMENT TECHNIQUES

The dielectric properties of materials are defined, and the nature of their dependence on moisture content, frequency of the applied electric field, temperature of the material, and density of particulate materials is discussed. Dielectric properties of liquid water are summarized. The influence of moisture content, frequency, temperature, and density on the values of the dielectric constant and loss factor, real and imaginary parts of the relative complex permittivity, respectively, are illustrated for several different kinds of materials. Examples include dielectric properties for the cereal grains corn and wheat, pecans, and pulverized coal. Techniques for the measurement of dielectric properties of materials at high frequencies and microwave frequencies useful for dielectric heating and drying applications are discussed briefly, and numerous publications describing these methods in greater detail are cited for reference.     

Dielectric Drying

Dielectric heating is a term which covers both radio frequency (RF) and microwave systems. It has been used for industrial drying for many years because it has a number of advantages over other drying processes. These advantages include the volumetric dissipation of energy throughout a product, and the ability to automatically level any moisture variation within it. It is generally true to say that these techniques can only be justified in processes involving material of “high” value being processed in modest quantities but when combination with other fuel fired techniques there may be opportunities to broaden the range of applications. In addition to a desciption of current industrial applications, the theory of dielectric heating, the similarities and differences between RF and microwave are discussed together the effects of the dielectric roperties of a product on the design of the equipment     

Recent developments in physical field-based drying techniques for fruits and vegetables

Abstract

Modern physical field technologies mainly include microwave, radio frequency, infrared radiation, ultrasound, pulsed electric field, and so on. Nowadays, the application of physical field technology on conventional drying is one of the recent strategies to solve some problems in traditional drying. In this article, physical field-based drying techniques refer to hybrid drying methods consisting of the conventional heating combined with different physical field technologies, in which physical field technologies provide various heat sources differ from conventional ones. A review is presented of recent five-year literature in the development of selected physical field-based drying technologies (microwave, radio frequency, infrared radiation, and ultrasound) for fruits and vegetables. As shown by examples from the literature, these physical field-based drying techniques provide faster drying kinetics and better thermal efficiency and obtain dried products of improved quality (e.g. color, aroma, texture, and nutrition retention) relative to conventional hot air drying. The combination of these techniques and conventional hot air drying showed enhanced cost-effectiveness as well. Furthermore, recommendations are made for further research and development needs and opportunities in this area.     

Thermal Dehydration Methods for Fruits and Vegetables

Abstract

This paper presents the results of laboratory thermal drying of some vegetables and fruits including konjak, hawthorn, apple, vegetable seeds, garlic slices, bullion vegetable, and jujube. Different materials require different drying equipment and operating conditions as discussed in this article. The results are believed to be helpful for the selection and design of industrial dryers and the choice of appropriate operating conditions in processing these and similar materials.     

Pilot-Scale Radio Frequency Drying of Macadamia Nuts: Heating and Drying Uniformity

Hot air assisted radio frequency (HARF) heating holds potential to provide fast drying of Macadamia nuts with acceptable product quality. The goal of this study was to determine heating and drying uniformity of Macadamia nuts in a pilot-scale 27.12 MHz, 6 kW radio frequency (RF) system as influenced by container locations in the RF chamber, moving conditions, and with or without additional hot-air heating. Uniformity index values estimated by measured sample temperatures and weight changes over 12 compartments in the container were used for comparing heating and drying uniformity, respectively, between HARF- and RF-only treatments. Experimental results showed central heating in the HARF-treated four-layer tray and edge or corner heating in RF-alone-treated Macadamia nuts. Moving samples did not clearly improve heating and drying uniformity. The RF uniform drying was achieved with applied hot-air surface heating based on relatively small weight changes over 12 compartments in the container. The determined HARF heating and drying conditions are useful for further industrial applications.     

CONVECTTVE HEAT AND MASS TRANSFER AND EVOLUTION OF THE MOISTURE DISTRIBUTION IN COMBINED CONVECTION AND RADIO FREQUENCY DRYING

ABSTRACT

In a previous study (Dostie and Navarri, 1994), experiments indicated that a non-uniform moisture distribution could develop in radio frequency drying depending on the applied power and initial conditions, making the design and scale-up of such a dryer a more difficult task. Consequently, a thorough study of the combined convection and RF drying process was undertaken. Experimental results have shown that the values of the neat and mass transfer coefficients decrease with an increase in evaporation rate caused by RF energy. This effect is adequately taken into account by the boundary layer theory. Furthermore, the usual analogy between heat and mass transfer has been verified to apply in RF drying. Experiments have also shown that a different mass transfer resistance on both sides of the product should not result in non-uniform drying. However, it appears that non-uniform drying is dependent upon the initial moisture distribution and the relative intensity of heal transfer by convection and RF- It was shown that the maximum drying rate occurs at a higher average water content and that the total drying time increases with non-uniformity of the initial moisture distribution.     

Sintering of PZT powders in MW furnace at 2·45 GHz

The feasibility of sintering PZT powder compacts—by direct MW heating, in multimode applicators at 2·45 GHz—was examined. Continuous heating from 20°C to sintering temperatures proved possible. Full sintering was achieved after heating cycles of about 1 h. PbO loss and electromagnetic fields intensity non-uniform spatial distribution are the main factors with negative influence on sintering. Cracking-warpage propensity is a strong function of specimens shape, size and the heating chamber set up. Dielectric and piezoelectric properties of MW and conventionally sintered specimens are similar.     

THERMAL DENATURATION OF SOME DRIED VEGETABLES

ABSTRACT

Most vegetables suitable for drying are thermolabile materials. To choose the appropriate dehydration technology for thermal analysis, the differential scanning calorimetry (DSC) was used for determining the denaturing temperature. Four vegetables (kidney bean, sweet pepper, Chinese cabbage, Chinese onion) with five moisture contents were chosen for the DSC tests. Five heating rates were used for observing the change of the denaturing areas. Finally the effects of blanching, difference among breeds and instantaneous increasing temperature on the change of denaturing areas were discussed.     

Radio Frequency Heating—A Prospective Leather Drying System for Future

Drying is one of the important operations influencing finished product quality and leather is no exception. Newer drying methods are being explored worldwide in order to enhance the productivity and quality. Radio frequency (RF) heating is being increasingly applied for industrial applications such as drying of wood, paper, and textiles. Investigations on the use of radio frequency heating for leather drying has been attempted in the present work which has led to promising results. Compared to conventional air-drying, RF heating produced leathers of comparable quality both at laboratory and semi-commercial scale trials. Leather drying by radio frequency heating has resulted in time reduction by more than 80%, at favorable energy costs.     

A NOVEL RADIO FREQUENCY ASSISTED HEAT PUMP DRYER

ABSTRACT

This paper compares an experimental heat pump batch dryer with the implementation of volumetric Radio Frequency (RF) heating, in the combination drying of crushed brick particulate. Results are presented showing overall improvements in drying

A simplified mathematical drying model including the RF energy source has been developed using mass and energy conservation, confirming the experimental results.     

DIELECTRIC PROPERTIES OF MATERIALS AND MEASUREMENT TECHNIQUES

The dielectric properties of materials are defined, and the nature of their dependence on moisture content, frequency of the applied electric field, temperature of the material, and density of particulate materials is discussed. Dielectric properties of liquid water are summarized. The influence of moisture content, frequency, temperature, and density on the values of the dielectric constant and loss factor, real and imaginary parts of the relative complex permittivity, respectively, are illustrated for several different kinds of materials. Examples include dielectric properties for the cereal grains corn and wheat, pecans, and pulverized coal. Techniques for the measurement of dielectric properties of materials at high frequencies and microwave frequencies useful for dielectric heating and drying applications are discussed briefly, and numerous publications describing these methods in greater detail are cited for reference.     

CONDUCTIVE DRIlNG CHARACTERISTICS OF GELATINIZED RICE STARCH

ABSTRACT

The drying mechanism of shaped ceramics is reviewed and some methods for eliminating defects produced by drying are discussed in this report. The types of defects depend upon the shaping method, shape, properties of the raw materials, drying process and other items. Most defects of dried ceramics are produced during the initial or middle drying stage when large shrinkage of the ceramic body occurs. These defects may be successfully eliminated by heating the body from the inside. Self-deformation caused by weight is also a serious defect. The near net shaping of fine ceramics to reduce machining requires uniform body shrinkage and hence, highly controlled drying. Examples of electric current drying, dielectric drying, and dewaxing are also shown in this report.     

EFFECT OF DRYING METHOD ON MESOPOROSITY OF RESORCINOL-FORMALDEHYDE DRYGEL AND CARBON GEL

Resorcinol-formaldehyde hydrogels were synthesized by sol-gel polycondensation of resorcinol with formaldehyde in a slightly basic aqueous solution. RF cryogels, RF xerogels, and RF xerogels (MW gels) were respectively prepared from RF hydrogels by freeze drying, hot air drying, and microwave drying. Carbon cryogels, carbon xerogels and carbon MW gels were subsequently obtained by pyrolyzing RF drygels in an inert atmosphere. Freeze drying and microwave drying were effective to prepare mesoporous RF drygels and carbon gels. RF cryogels and carbon cryogels showed high mesoporosity over wide ranges of the molar ratio of resorcinol to catalyst (R/C) and the ratio of resorcinol to water (R/W) used in sol-gel polycondensation. Although RF xerogels had a few mesopores, carbon xerogels had no mesopores. RF MW gels and carbon MW gels showed mesoporosity if appropriate values of R/C and R/W were selected.     

EFFECT OF DRYING METHOD ON MESOPOROSITY OF RESORCINOL–FORMALDEHYDE DRYGEL AND CARBON GEL

Resorcinol–formaldehyde hydrogels were synthesized by sol–gel polycondensation of resorcinol with formaldehyde in a slightly basic aqueous solution. RF cryogels, RF xerogels, and RF xerogels (MW gels) were respectively prepared from RF hydrogels by freeze drying, hot air drying, and microwave drying. Carbon cryogels, carbon xerogels and carbon MW gels were subsequently obtained by pyrolyzing RF drygels in an inert atmosphere. Freeze drying and microwave drying were effective to prepare mesoporous RF drygels and carbon gels. RF cryogels and carbon cryogels showed high mesoporosity over wide ranges of the molar ratio of resorcinol to catalyst (R/C) and the ratio of resorcinol to water (R/W) used in sol–gel polycondensation. Although RF xerogels had a few mesopores, carbon xerogels had no mesopores. RF MW gels and carbon MW gels showed mesoporosity if appropriate values of R/C and R/W were selected.     

Refractance Window Dehydration Technology: A Novel Contact Drying Method

Refractance Window® (RW) system is a novel drying method for converting liquid foods and other related biomaterials into powders, flakes, or sheets with added value. In this system, purees or juices prepared from fruits, vegetables, or herbs dry in short times, typically 3-5 min, resulting in products with excellent color, vitamin, and antioxidant retention. The RW drying systems are simple and relatively inexpensive when compared with freeze drying, which usually needs large installations to be economical. In RW drying systems thermal energy is transferred from hot water to a film of puree or juice spread thinly on a plastic conveyor belt. These drying systems operate at atmospheric pressure and are used for commercial production of scrambled egg mix, avocado powder, high carotenoid-containing algae, herbal extracts and human nutrition supplements, and food ingredients, as well as dried fruits and vegetables. This article presents the principle of Refractance Window® drying and highlights some results that show its potential and how it compares with other dryers for processing fruits, vegetables, and other heat-sensitive products.