A model for temperature and moisture distribution during continuous microwave drying

Document Type

Article

Publication Date

2-1-2005

Abstract

A heat and mass transfer model of continuous drying of farmer stock (in-shell, uncured) peanuts (Arachis hypogaea L.) in a planar microwave applicator was developed and investigated. Transport phenomena equations previously developed for batch-type microwave drying were successfully adapted to account for the spatial variation of the electric field inside the applicator. The theoretical equations developed, together with experimental methods, were used to determine the effect of microwave power level and dielectric properties on the temperature profiles and reduction in peanuts' moisture content (mc). The temperature profiles from the solution of these equations matched the experimental ones determined using fiber optic temperature probes inserted into drying peanut pods. An exact theoretical determination of mc reduction during microwave drying was not possible due to the dependence of dielectric properties on mc. The surface temperature distribution of the peanut bed measured using infrared pyrometry was well correlated with internal temperature profiles. © Copyright 2005, Blackwell Publishing.

Publication Source (Journal or Book title)

Journal of Food Process Engineering

First Page

68

Last Page

87

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