Food and Fermentation Industries >

2024 , Vol. 50 >Issue 4: 157 - 164

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034037

Numerical analysis of intermittent microwave convective drying based on porous media for sweet potato slices

  • MAN Yu ,
  • TONG Junjie
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  • 1(School of Materials and Energy, Guangdong University of Technology, Guangzhou 510006, China)
    2(School of Naval Architecture and Ocean Engineering, Guangzhou Maritime University, Guangzhou 510725, China)

Received date: 2022-10-20

  Revised date: 2022-12-12

  Online published: 2024-03-15

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Abstract

The multiphase flow intermittent microwave convective drying model for sweet potato slices with porous media subdomain inside and the hot air free-flowing subdomain outside was established. The solution was resolved numerically using COMSOL Multiphysics. The effects of different pulse ratios (PR=2, PR=3, PR=4, and PR=5) on combined microwave convection drying were studied under the conditions of hot air at 60 °C and wind speed at 1.2 m/s. Under the optimum pulse ratio, the characteristics of intermittent microwave convective drying and convection drying of sweet potatoes were compared. It was found that the optimum pulse ratio of intermittent microwave convective drying (IMCD) was 3, and the drying rate decreased with the increase in pulse ratio. The internal liquid water and vapor fluxes of the IMCD (PR=3) were 0.37-2.28 times and 0.67-1.9 times higher than those of the convection drying when they were dried to the same moisture content. The core temperature was increased by 9.3-69.3 ℃. As a result, the drying rate of the former was 2.63 times that of the latter when moisture content was reduced to 1.8 kg/kg. The overall drying time of IMCD was 68.6% shorter than that of convection drying. Combined with the flux distribution inside slice NO.4, it was shown that the vapor flux and liquid water flux were concentrated in the range of 0-0.01 m from the surface. The intermittent microwaves could reduce the moisture transmission path to the outside, thus realizing the drying optimization. The results provide a scientific basis for the optimization of intermittent microwave convective drying of sweet potato slices.

Key words： intermittent microwave convective drying; numerical simulation; pulse ratio; porous media; drying characteristic

Cite this article

MAN Yu , TONG Junjie . Numerical analysis of intermittent microwave convective drying based on porous media for sweet potato slices[J]. Food and Fermentation Industries, 2024 , 50(4) : 157 -164 . DOI: 10.13995/j.cnki.11-1802/ts.034037

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