Hot Air and Microwave Combined Drying of Potato Monitored by Infrared Thermography
نویسندگان
چکیده
Hot air drying (HAD) at temperatures below the spontaneous evaporation temperature could be combined with microwave (MW) radiation as a thermal energy source in order to reduce time. A photon flux range interacts dipolar molecules (water) through orientation and induction, producing electrical storage accumulation generating an increase internal of food. The different mechanisms involved water transport change when penetration depth exceeds sample characteristic dimension mass transport. aim this paper is determine effect MW HAD-MW raw potato obtain real driving forces transport, purpose optimizing power used. For purpose, was carried out on samples (0, 4 6 W/g). surface monitored by infrared thermography, measured continuously precision balance. In parallel continuous drying, another treatment performed times (20, 40, 60, 90, 120, 180, 420 min) conditions W/g) analyze dielectric properties, mass, moisture, volume activity. results show that it possible monitor can concluded convection heating mostly transformed into evaporation, negligible conduction from surface, potato’s energy.
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ژورنال
عنوان ژورنال: Applied sciences
سال: 2021
ISSN: ['2076-3417']
DOI: https://doi.org/10.3390/app11041730