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Theoretical and experimental investigation of temperature and moisture distributions and changes in nutritional quality during Intermittent Microwave Convective Drying

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Theoretical and experimental investigation of temperature and moisture distributions and changes in nutritional quality during Intermittent Microwave Convective Drying

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dc.contributor.author Khan, Imran es_ES
dc.contributor.author Pham, Nghia Duc es_ES
dc.contributor.author Karim, Azharul es_ES
dc.date.accessioned 2019-03-05T07:54:36Z
dc.date.available 2019-03-05T07:54:36Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/117664
dc.description.abstract [EN] Intermittent microwave convective drying (IMCD) is an advanced drying system where a unique volumetric heating mode is facilitated. However, the physical phenomena of IMCD system and its effect on nutritional quality are not well understood yet. The aim of this research is to develop a coupled IMCD and quality prediction model and experimentaslly validate it. A coupled 3D mathematical model considering Maxwell’s equation for electromagnetic heating, and reaction kinetics for predicting quality was developed and validated. COMSOL Multiphysics, engineering software was used to solve the developed model. It is found that IMCD significantly affect the nutritional quality during drying of apple tissue. es_ES
dc.format.extent 8 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation.ispartof IDS 2018. 21st International Drying Symposium Proceedings es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Drying es_ES
dc.subject Dehydration es_ES
dc.subject Dewatering es_ES
dc.subject Emerging technologies es_ES
dc.subject Products quality es_ES
dc.subject Process control es_ES
dc.subject Environmental es_ES
dc.subject Evaporation es_ES
dc.subject Sublimation es_ES
dc.subject Diffusion es_ES
dc.subject Energy es_ES
dc.subject Intensification es_ES
dc.subject Food material es_ES
dc.subject Microwave es_ES
dc.subject Heat and mass transfer es_ES
dc.subject Quality es_ES
dc.subject 3D modelling es_ES
dc.title Theoretical and experimental investigation of temperature and moisture distributions and changes in nutritional quality during Intermittent Microwave Convective Drying es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.8350
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Khan, I.; Pham, ND.; Karim, A. (2018). Theoretical and experimental investigation of temperature and moisture distributions and changes in nutritional quality during Intermittent Microwave Convective Drying. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 553-560. https://doi.org/10.4995/IDS2018.2018.8350 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename 21st International Drying Symposium es_ES
dc.relation.conferencedate Septiembre 11-14, 2018 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/8350 es_ES
dc.description.upvformatpinicio 553 es_ES
dc.description.upvformatpfin 560 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\8350 es_ES


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