Heat and mass transfer law during microwave vacuum drying of rice
Main Article Content
Keywords
capillary pressure, equilibrium vapor pressure, microwave drying, moisture content, porous media, vacuum degree
Abstract
In order to obtain the microwave vacuum drying characteristics of rice and the change in law of temperature and humidity, the mechanism of water diffusion and migration in the drying process was analyzed based on the multiphase flow in porous media, the change model of moisture content was established, and the microwave heating process coupled with electromagnetic field and mass heat field was simulated. The accuracy of the multiphase porous medium model was verified by measuring the moisture changes during rice drying under different vacuum degrees. The results show that the temperature distribution of rice during heating is high in the center and low around, and the vacuum degree hardly affects the change in rice temperature. The capillary pressure in rice gradually increases, and the equilibrium vapor pressure gradually decreases during drying. The estimated moisture content reduced from 0.25 to 0.189, 0.177, and 0.169, and the experimental value decreased from 0.25 to 0.186, 0.177, and 0.167 after drying the rice for 60 min at vacuum of 0.02 MPa, 0.04 MPa, and 0.06 MPa, respectively. The experimental value was in agreement with the calculated value. The higher the vacuum degree, the faster the drying speed, and this finding provided a new idea for improving the drying efficiency.
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References
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Nisoa, M., Wattanasit, K., Tamman, A., Sirisathitkul, Y. and Sirisathitkul, C., 2021. Microwave drying for production of rehydrated foods: a case study of stink bean (Parkia speciosa) seed. Applied Sciences 11(7): 2918. 10.3390/app11072918
Pham, N.D., Khan, M.I.H. and Karim, M.A., 2020. A mathematical model for predicting the transport process and quality changes during intermittent microwave convective drying. Food Chemistry 325: 126932. 10.1016/j.foodchem.2020.126932
Selimefendigil, F., Özcan Çoban, S. and Öztop, H.F., 2020. Convective drying of a moist porous object under the effects of a rotating cylinder in a channel. Journal of Thermal Analysis and Calorimetry 141(5): 1569–1590. 10.1007/s10973-019-09140-5
Selimefendigil, F. and Öztop, H.F., 2021. Three dimensional unsteady heat and mass transport from six porous moist objects in a channel under laminar forced convection. Applied Thermal Engineering 183: 116100. 10.1016/j.applthermaleng.2020.116100
Standnes, D.C. and Fotland, P., 2021. A thermodynamic analysis of the impact of temperature on the capillary pressure in porous media. Water Resources Research 57(8): e2021WR029887. 10.1029/2021WR029887
Teleken, J.T., Quadri, M.B., Oliveira, A.P., Laurindo, J.B., Datta, A.K. and Carciofi, B.A., 2021. Mechanistic understanding of microwave-vacuum drying of non-deformable porous media. Drying Technology 39(7): 850–867. 10.1080/07373937.2020.1728303
Tepe, T. K., and Tepe, B. 2020. The comparison of drying and rehydration characteristics of intermittent-microwave and hot-air dried-apple slices. Heat and Mass Transfer, 56(11): 3047-3057. 10.1007/s00231-020-02907-9
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Wang, W., Zhang, S., Pan, Y., Yang, J., Tang, Y. and Chen, G., 2020. Multiphysics modeling for microwave freeze-drying of initially porous frozen material assisted by wave-absorptive medium. Industrial & Engineering Chemistry Research 59(47): 20903–20915. 10.1021/acs.iecr.0c03852
Wu, H., Fang, C., Wu, R. and Qiao, R., 2020. Drying of porous media by concurrent drainage and evaporation: a pore network modeling study. International Journal of Heat and Mass Transfer 152: 118718. 10.1016/j.ijheatmasstransfer.2019.118718
Xu, G., Yin, H., He, X., Wang, D., Zhao, Y. and Yue, J., 2020. Optimization of microwave vacuum drying of okra and the study of the product quality. Journal of Food Process Engineering 43(2): e13337. 10.1111/jfpe.13337
Zhan, L., Yang, Y., Li, W., Wang, G., Li, Y. and Wang, N., 2020. Drying kinetics and mechanical properties of low temperature microwave dried cashmere fibers. Textile Research Journal 90(23–24): 2745–2754. 10.1177/0040517520929361
Zhou, J., Yang, X., Zhu, H., Yuan, J. and Huang, K., 2019. Microwave drying process of corns based on double-porous model. Drying Technology 37(1): 92–104. 10.1080/07373937.2018.1439952
Zielinska, M., Zielinska, D. and Markowski, M., 2018. The effect of microwave-vacuum pretreatment on the drying kinetics, color and the content of bioactive compounds in osmo--microwave-vacuum dried cranberries (Vaccinium macrocarpon). Food Bioprocess Technology 11(3): 585–602. 10.1007/s11947-017-2034-9
Bhagya Raj, G.V. and Dash, K.K., 2021. Heat transfer analysis of convective and microwave drying of dragon fruit. Journal of Food Process Engineering 44(9): e13775. 10.1111/jfpe.13775
Cao, X., Chen, J., Islam, M.N., Xu, W. and Zhong, S., 2019. Effect of intermittent microwave volumetric heating on dehydration, energy consumption, antioxidant substances, and sensory qualities of litchi fruit during vacuum drying. Molecules 24(23): 4291. 10.3390/molecules24234291
Cao, X., Zhang, M., Fang, Z., Mujumdar, A.S., Jiang, H., Qian, H., et al., 2017. Drying kinetics and product quality of green soybean under different microwave drying methods. Drying Technology 35(2): 240–248. 10.1080/07373937.2016.1170698
Carvalho, G.R., Monteiro, R.L., Laurindo, J.B. and Augusto, P.E.D., 2021. Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing. Innovative Food Science & Emerging Technologies 73: 102770. 10.1016/j.ifset.2021.102770
Chaiyo, K. and Rattanadecho, P., 2013. Numerical analysis of heat–mass transport and pressure build-up in 1D unsaturated porous medium subjected to a combined microwave and vacuum system. Drying Technology 31(6): 684–697. 10.1080/07373937.2012.754461
Chayjan, R. A., Ghasemi, A. and Sadeghi, M., 2019. Stress fissuring and process duration during rough rice convective drying affected by continuous and stepwise changes in air temperature. Drying Technology 37(2): 198–207. 10.1080/07373937.2018.1445637
Chen, T., Liu, C.Y., Meng, L.L., Lu, D.L., Chen, B. and Cheng, Q.W., 2021. Early warning of rice mildew based on gas-chromatography-ion mobility spectrometry technology and chemometrics. Journal of Food Measurement and Characterization 15(2): 1939–1948. 10.1007/s11694-020-00775-9
Dai, J.W., Yang, S.L., Wang, J., Weng, M.D., Fu, Q.Q. and Huang, H., 2020. Effects of microwave vacuum drying on drying characteristics and quality of banana slices. Nongye Jixie Xuebao 51(S1): 493–500. http://dx.chinadoi.cn/10.6041/j.issn.1000-1298.2020.S1.058
Dash, K.K., Shangpliang, H., Bhagya Raj, G.V.S., Chakraborty, S. and Sahu, J.K., 2021. Influence of microwave vacuum drying process parameters on phytochemical properties of sohiong (Prunus nepalensis) fruit. Journal of Food Processing and Preservation 45(3): e15290. 10.1111/jfpp.15290
El-Maghlany, W.M., Bedir, A.E.R., Elhelw, M. and Attia, A., 2019. Freeze-drying modeling via multi-phase porous media transport model. International Journal of Thermal Sciences 135: 509–522. 10.1016/j.ijthermalsci.2018.10.001
Fan, D., Li, C., Li, Y., Chen, W., Zhao, J., Hu, M., et al., 2014. Experimental analysis and numerical modeling of microwave reheating of cylindrically shaped instant rice. International Journal of Food Engineering 10(1): 59–67. 10.1515/ijfe-2012-0085
Joardder, M.U.H., Kumar, C. and Karim, M.A., 2017. Multiphase transfer model for intermittent microwave-convective drying of food: considering shrinkage and pore evolution. International Journal of Multiphase Flow 95: 101–119. 10.1016/j.ijmultiphaseflow.2017.03.018
Khan, M.I.H., Joardder, M.U.H., Kumar, C. and Karim, M.A., 2018. Multiphase porous media modelling: a novel approach to predicting food processing performance. Critical Reviews in Food Science and Nutrition 58(4): 528–546. 10.1080/10408398.2016.1197881
Kumar, C., Joardder, M.U.H., Farrell, T.W. and Karim, M.A., 2018. Investigation of intermittent microwave convective drying (IMCD) of food materials by a coupled 3D electromagnetics and multiphase model. Drying Technology 36(6): 736–750. 10.1080/07373937.2017.1354874
Lei, Y.D., Chen, J.L., Zhang, Z.H. and Deng, X.R., 2020. Influence of microwave vacuum drying on the effective moisture diffusivity of seedless white grapes. Food Science and Technology 42: e37020. 10.1590/fst.37020
Li, H., Zheng, C., Lu, J., Tian, L., Lu, Y., Ye, Q., et al., 2019. Drying kinetics of coal under microwave irradiation based on a coupled electromagnetic, heat transfer and multiphase porous media model. Fuel 256: 115966. 10.1016/j.fuel.2019.115966
Li, X.J., Zhang, B.G. and Li, W.J., 2008. Microwave-vacuum drying of wood: model formulation and verification. Drying Technology 26(11): 1382–1387. 10.1080/07373930802333551
Li, Y.H., Wan, N., Wu, Z.F., Wang, X.C. and Yang, M., 2020. A three-stage microwave-vacuum, pulsed-vacuum, and vacuum drying method for lotus seeds. Journal of Food Processing and Preservation 44(11): e14896. 10.1111/jfpp.14896
Liu, H., Liu, H., Liu, H., Zhang, X., Hong, Q., Chen, W., et al., 2021. Microwave drying characteristics and drying quality analysis of corn in China. Processes 9(9): 1511. 10.3390/pr9091511
Lv, H., Lv, W.Q., Cui, Z.W., Lv, H.Z., Ma, J.W. and Zhao, D., 2018. Analysis of drying characteristics of apple slices under different microwave environments. Nongye Jixie Xuebao 49(S1): 440–446. http://dx.chinadoi.cn/10.6041/j.issn.1000-1298.2018.S0.059
Lv, W.Q., Zhang, M., Wang, Y.C. and Adhikari, B., 2018. Online measurement of moisture content, moisture distribution, and state of water in corn kernels during microwave vacuum drying using novel smart NMR/MRI detection system. Drying Technology 36(13): 1592–1602. 10.1080/07373937.2017.1418751
Monteiro, R.L., Link, J.V., Tribuzi, G., Carciofi, B.A. and Laurindo, J.B., 2018. Effect of multi-flash drying and microwave vacuum drying on the microstructure and texture of pumpkin slices. LWT—Food Science Technology 96: 612–619. 10.1016/j.lwt.2018.06.023
Nisoa, M., Wattanasit, K., Tamman, A., Sirisathitkul, Y. and Sirisathitkul, C., 2021. Microwave drying for production of rehydrated foods: a case study of stink bean (Parkia speciosa) seed. Applied Sciences 11(7): 2918. 10.3390/app11072918
Pham, N.D., Khan, M.I.H. and Karim, M.A., 2020. A mathematical model for predicting the transport process and quality changes during intermittent microwave convective drying. Food Chemistry 325: 126932. 10.1016/j.foodchem.2020.126932
Selimefendigil, F., Özcan Çoban, S. and Öztop, H.F., 2020. Convective drying of a moist porous object under the effects of a rotating cylinder in a channel. Journal of Thermal Analysis and Calorimetry 141(5): 1569–1590. 10.1007/s10973-019-09140-5
Selimefendigil, F. and Öztop, H.F., 2021. Three dimensional unsteady heat and mass transport from six porous moist objects in a channel under laminar forced convection. Applied Thermal Engineering 183: 116100. 10.1016/j.applthermaleng.2020.116100
Standnes, D.C. and Fotland, P., 2021. A thermodynamic analysis of the impact of temperature on the capillary pressure in porous media. Water Resources Research 57(8): e2021WR029887. 10.1029/2021WR029887
Teleken, J.T., Quadri, M.B., Oliveira, A.P., Laurindo, J.B., Datta, A.K. and Carciofi, B.A., 2021. Mechanistic understanding of microwave-vacuum drying of non-deformable porous media. Drying Technology 39(7): 850–867. 10.1080/07373937.2020.1728303
Tepe, T. K., and Tepe, B. 2020. The comparison of drying and rehydration characteristics of intermittent-microwave and hot-air dried-apple slices. Heat and Mass Transfer, 56(11): 3047-3057. 10.1007/s00231-020-02907-9
Vu, H. T., and Tsotsas, E. 2019. A framework and numerical solution of the drying process in porous media by using a continuous model. International Journal of Chemical Engineering. 2019: 9043670. 10.1155/2019/9043670
Wang, W., Zhang, S., Pan, Y., Yang, J., Tang, Y. and Chen, G., 2020. Multiphysics modeling for microwave freeze-drying of initially porous frozen material assisted by wave-absorptive medium. Industrial & Engineering Chemistry Research 59(47): 20903–20915. 10.1021/acs.iecr.0c03852
Wu, H., Fang, C., Wu, R. and Qiao, R., 2020. Drying of porous media by concurrent drainage and evaporation: a pore network modeling study. International Journal of Heat and Mass Transfer 152: 118718. 10.1016/j.ijheatmasstransfer.2019.118718
Xu, G., Yin, H., He, X., Wang, D., Zhao, Y. and Yue, J., 2020. Optimization of microwave vacuum drying of okra and the study of the product quality. Journal of Food Process Engineering 43(2): e13337. 10.1111/jfpe.13337
Zhan, L., Yang, Y., Li, W., Wang, G., Li, Y. and Wang, N., 2020. Drying kinetics and mechanical properties of low temperature microwave dried cashmere fibers. Textile Research Journal 90(23–24): 2745–2754. 10.1177/0040517520929361
Zhou, J., Yang, X., Zhu, H., Yuan, J. and Huang, K., 2019. Microwave drying process of corns based on double-porous model. Drying Technology 37(1): 92–104. 10.1080/07373937.2018.1439952
Zielinska, M., Zielinska, D. and Markowski, M., 2018. The effect of microwave-vacuum pretreatment on the drying kinetics, color and the content of bioactive compounds in osmo--microwave-vacuum dried cranberries (Vaccinium macrocarpon). Food Bioprocess Technology 11(3): 585–602. 10.1007/s11947-017-2034-9
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Jan 1, 2023
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