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Innovative microwave technologies for food drying processes

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Innovative microwave technologies for food drying processes

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dc.contributor.author Andres, Ana es_ES
dc.contributor.author Reyes, Ruth es_ES
dc.contributor.author Sansano, Mariola es_ES
dc.contributor.author Alcañiz, D. es_ES
dc.contributor.author Heredia, Ana es_ES
dc.contributor.author Reyes, Elias es_ES
dc.date.accessioned 2019-03-20T10:06:23Z
dc.date.available 2019-03-20T10:06:23Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/118221
dc.description.abstract [EN] It is well known that microwaves can assist most of food drying processes; but despite its benefits, microwave energy has not yet been exploited to its potential in the industrial applications. Some of the reasons are because available microwave technology (tubes and valves) cannot offer a homogeneous heating, causing hot/cold spots depending on product geometry and distribution in the chamber or tunnel. Particularly in drying processes, when available water decreases, the efficiency of the process will decrease. If the microwave power is not adjusted at this point of the drying process, the electromagnetic field strength increases and thermal runaway, arcing, or plasma formation can be created. Currently, the solid-state microwave heating (S2MH) technology is considered one of the most promising options to avoid the ancient problems preserving the known advantages. The new S2MH features include frequency and phase variability and control, low input-voltage requirements, compactness and rigidity, reliability, and better compatibility with other electronic possibilities (Internet-of-Things). The first notable advantaged is the S2MH system ability to assess feedback from forward and reflected signal. This allows the application to easily measure and track the energy levels being put into the load, which can avoid the mentioned final drying problem, together with many others related to monitoring needs. On the other hand, almost all energy consumption and CO2 generation in drying processes correspond to air heating stage. To tackle this problem, Advanced Materials for Microwaves based Heating (AM2H) have been developed for transducing electromagnetic energy into heat, which is transferred to air by using high contact surface ceramic structures. The aim of this work is to review Microwaves Assisted Drying Processes and to present the advantages offered by two innovative microwave technologies: Solid-State Microwave Heating (S2MH) technology and Advanced Materials for Microwaves based Heating (AM2H). 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 Microwaves es_ES
dc.subject Solid-state es_ES
dc.subject Microwave heating es_ES
dc.subject Advanced materials es_ES
dc.title Innovative microwave technologies for food drying processes es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7725
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Andres, A.; Reyes, R.; Sansano, M.; Alcañiz, D.; Heredia, A.; Reyes, E. (2018). Innovative microwave technologies for food drying processes. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 2035-2042. https://doi.org/10.4995/IDS2018.2018.7725 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/7725 es_ES
dc.description.upvformatpinicio 2035 es_ES
dc.description.upvformatpfin 2042 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7725 es_ES


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