Abstract
Microwave freeze-drying is a rapid dehydration technique that can be applied to certain foods, particularly to seafoods, and fruits and vegetables. MFD involves much less drying time and energy consumption than conventional freeze-drying methods, and also improves product quality. The article presents the principles of microwave freeze-drying, the research progress of heat and mass transfer mathematical simulation at home and abroad, the detection technology online, and the dielectric properties of materials taken into account in the drying process simulation. After analyzing the problems, the trend of numerical simulation of freeze-drying is predicted.
Publication Date
2-28-2015
First Page
244
Last Page
248,256
DOI
10.13652/j.issn.1003-5788.2015.01.056
Recommended Citation
Shasha, YAN; Xu, DUAN; Guangyue, REN; and Wei, LIU
(2015)
"Advances in heat and mass transfer models of microwave freeze-drying,"
Food and Machinery: Vol. 31:
Iss.
1, Article 56.
DOI: 10.13652/j.issn.1003-5788.2015.01.056
Available at:
https://www.ifoodmm.cn/journal/vol31/iss1/56
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