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Hot Air and Microwave Combined Drying of Potato Monitored by Infrared Thermography

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Hot Air and Microwave Combined Drying of Potato Monitored by Infrared Thermography

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dc.contributor.author Tomas-Egea, Juan Angel es_ES
dc.contributor.author Traffano-Schiffo, Maria Victoria es_ES
dc.contributor.author Castro Giraldez, Marta es_ES
dc.contributor.author Fito Suñer, Pedro José es_ES
dc.date.accessioned 2021-03-13T04:31:21Z
dc.date.available 2021-03-13T04:31:21Z
dc.date.issued 2021-02-15 es_ES
dc.identifier.uri http://hdl.handle.net/10251/163823
dc.description.abstract [EN] Hot air drying (HAD) at temperatures below the spontaneous evaporation temperature could be combined with microwave (MW) radiation as a thermal energy source in order to reduce the drying time. A photon flux in the microwave range interacts with dipolar molecules (water) through orientation and induction, producing electrical energy storage and thermal energy accumulation and generating an increase in the internal energy of food. The different mechanisms involved in water transport could change when the microwave penetration depth exceeds the sample characteristic dimension of mass transport. The aim of this paper is to determine the effect of MW in the combined HAD-MW drying of raw potato in order to obtain the real driving forces and mechanisms involved in the water transport, with the purpose of optimizing the MW power used. For this purpose, combined drying was carried out on potato samples (0, 4 and 6 W/g). The sample surface temperature was monitored by infrared thermography, and the sample mass was measured continuously through a precision balance. In parallel with continuous drying, another drying treatment was performed at different times (20, 40, 60, 90, 120, 180, 420 min) and conditions (0, 4 and 6 W/g) to analyze the dielectric properties, mass, moisture, volume and water activity. The results show that it is possible to monitor combined drying by infrared thermography, and it can be concluded that the convection heating is mostly transformed into surface water evaporation, with negligible thermal conduction from the surface, and microwave radiation is mostly transformed into an increase in the potato's internal energy. es_ES
dc.description.sponsorship The authors acknowledge the financial support from THE SPANISH MINISTERIO DE ECONOMÍA, INDUSTRIA Y COMPETITIVIDAD, Programa Estatal de I+D+i orientada a los Retos de la Sociedad AGL2016-80643-R, Agencia Estatal de Investigación (AEI) and Fondo Europeo de Desarrollo Regional (FEDER). Juan Ángel Tomás-Egea wants to thank the FPI Predoctoral Program of the Universitat Politècnica de València for its support. es_ES
dc.language Inglés es_ES
dc.publisher MDPI AG es_ES
dc.relation.ispartof Applied Sciences es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Drying es_ES
dc.subject Hot air drying es_ES
dc.subject Microwave drying es_ES
dc.subject Infrared thermography es_ES
dc.subject Water transport es_ES
dc.subject Combined drying es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Hot Air and Microwave Combined Drying of Potato Monitored by Infrared Thermography es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.3390/app11041730 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//AGL2016-80643-R/ES/UTILIZACION DE LAS PROPIEDADES DIELECTRICAS EN EL CONTROL DE LA CALIDAD Y DE LA SEGURIDAD DE LA CARNE DE AVE/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Tomas-Egea, JA.; Traffano-Schiffo, MV.; Castro Giraldez, M.; Fito Suñer, PJ. (2021). Hot Air and Microwave Combined Drying of Potato Monitored by Infrared Thermography. Applied Sciences. 11(4):1-12. https://doi.org/10.3390/app11041730 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.3390/app11041730 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 12 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 11 es_ES
dc.description.issue 4 es_ES
dc.identifier.eissn 2076-3417 es_ES
dc.relation.pasarela S\429125 es_ES
dc.contributor.funder European Regional Development Fund es_ES
dc.contributor.funder Universitat Politècnica de València es_ES
dc.contributor.funder Ministerio de Economía, Industria y Competitividad es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES
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