Analysis of heat transfer characteristics of Blackberry microwave vacuum drying

Authors

WU Tao, Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China; School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
SONG Chunfang, Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China; School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
MENG Liyuan, Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China; School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
LI Zhenfeng, Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China; School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
LI Jing, Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China; School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
JIN Guangyuan, Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China; School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

Microwave vacuum drying of blackberry was carried out to investigate the effect of microwave power and vacuum degree on the temperature of blackberry during drying process, and the distribution law of the whole temperature field was observed. Using numerical simulation method, the coupling model of electromagnetic and heat transfer was established. After two minutes of microwave vacuum heating, the simulation temperature field distributions of blackberry under different microwave power and vacuum degree conditions were obtained. The experiment was carried out under the condition of microwave power of 400 W and vacuum degree of -60 kPa, and the experiment and simulation results were compared to analyze and evaluate the results of numerical simulation. Simulation can observe and avoid the hot and cold spots. The appropriate microwave power and vacuum were also selected by simulation to reduce the temperature difference and ensure heating uniformity. The results showed that blackberry under the condition of the microwave power of 400 W and vacuum degree of -80 kPa after heating 2 min, the temperature of the hot spot was maintained at about 60 ℃, with the temperature difference about 0.27. The heating uniformity was consequently ensured to meet the drying requirements of the blackberry.

Publication Date

4-28-2017

First Page

54

Last Page

60

DOI

10.13652/j.issn.1003-5788.2017.04.011

Recommended Citation

Tao, WU; Chunfang, SONG; Liyuan, MENG; Zhenfeng, LI; Jing, LI; and Guangyuan, JIN (2017) "Analysis of heat transfer characteristics of Blackberry microwave vacuum drying," Food and Machinery: Vol. 33: Iss. 4, Article 11.
DOI: 10.13652/j.issn.1003-5788.2017.04.011
Available at: https://www.ifoodmm.cn/journal/vol33/iss4/11

References

[1] 李维林, 吴文龙, 张春红, 等. 世界黑莓产业发展和研究现状及前景[J]. 植物资源与环境学报, 2012, 21(3): 105-115.
[2] 李维林, 孙醉君, 郑海燕. 黑莓鲜果及其加工品的营养成分[J]. 天然产物研究与研发, 1998(14): 55-59.
[3] 吴文龙, 王小敏, 赵慧芳, 等. 黑莓品种“Chester”鲜品贮藏性能的研究[J]. 食品科学, 2010, 31(8): 280-284.
[4] 王顺民, 谭玉霞, 韩永斌, 等. 热风与微波及其联合干燥对菠菜干制效果的影响[J]. 食品科学, 2012, 33(20): 80-84.
[5] 吕丽爽. 微波干燥技术在食品中的应用[J]. 食品与机械, 2006, 22(5): 119-122.
[6] 朱德泉, 王继先, 钱良存, 等. 猕猴桃切片微波真空干燥工艺参数的优化[J]. 农业工程学报, 2009, 25(3): 248-251.
[7] 李波, 芦菲, 刘本国, 等. 双孢菇片微波真空干燥特性及工艺优化[J].农业工程学报, 2010, 26(6): 380-384.
[8] GEEDIPALLI S S R, RAKESH V, DATTAA K. Modeling the heating uniformity contributed by a rotating turntable in microwave ovens[J]. Food Eng., 2007, 82(3): 359-368.
[9] 浦广益, 宋春芳, 续艳峰, 等. 食品位置对热风微波耦合加热效果的影响[J]. 食品与生物技术学报, 2015, 34(6): 593-597.
[10] William B J Zimmerman, 中仿科技公司. COMSOL Multiphysics有限元法多物理场建模与分析[M]. 北京: 人民交通出版社, 2007: 143-158.
[11] 常虹, 李远志, 龚丽. 微波真空干燥菠萝粉初步研究[J]. 食品与机械, 2008, 24(3): 112-115.
[12] SEKKAK A, PICHON L, RAZEKA. 3-D FEM Magneto-thermal analysis in microwave ovens[J]. IEEE Trans Magnetics, 1994, 30(5): 3 347-3 350.
[13] FRANCOIS Torres, BEMARD Jecko. Complete FDTD analysis of microwave heating processes in frequency-dependent and temperature-dependent media[J].IEEE Trans on Microwave Theory and Techniques, 1997, 45(1): 108-116.
[14] VARITH J, DIJKANARUKKUL P, ACHARIYAVIRIYA A, et al. Combined microwave-hot air drying of peeled longan [J]. Journal of Food Engineering, 2007, 81(2): 459-468.
[15] Online Computer library Center, Inc. COMSOL Multiphysics 简介\. [2017-02-15]. http://cdn.comsol.com/documentation/5.2.1.262/IntroductionToCOMSOLMultiphysics.zh_CN.pdf.
[16] 桑田, 宋春芳, 袁冬明, 等. 基于微波干燥的黑莓介电特性研究[J]. 浙江农业学报, 2016, 28(2): 345-351.
[17] LIU Shi-xiong, FUKUOKA M, SAKAI N. A finite element model for simulating temperature distributions in rotating food during microwave heating [J]. Journal of Food Engineering, 2013, 115(1): 49-62.
[18] Online Computer library Center, Inc. Microwave oven \. [2017-02-15]. http://www.cn.comsol.com/model/microwave-oven-1424.
[19] SONG Chun-fang, WANG Yan, WANG Shu-guang, et al. Non-uniformity investigation in a combined thermal and microwave drying of silica gel[J]. Applied Thermal Engineering, 2016, 98: 872-879.
[20] PITCHAI K, CHEN J, BIRLA S, et al. A microwave heat transfer model for a rotating multi-component meal in a domestic oven: Development and validation[J]. Journal of Food Engineering, 2014, 128: 60-71.
[21] 张丽晶, 林向阳, ROGER Ruan, 等. 绿茶微波真空干燥工艺的优化[J]. 食品与机械, 2010, 26(2): 143-146.