Dehydration II – Mass Balances on a Combined Air-Microwave Drying Process
Objectives and Learning Outcomes
Calculate mass and energy balances during hot air drying of a solid food product.
Examine how to manage the variables involved in the operation, that is, room temperature and relative humidity, drying temperature and air rate, product mass losses, and time, in order to study the drying kinetics (drying curve and drying rate curves).
Determine the energy needs in a drying operation.
Evaluate an alternative procedure to obtain certain kind of products, such as candy products, with less energy consumption.
Water in food can be removed by mechanical operations (e.g., filtration or centrifugation) or by physicochemical methods (e.g., surface evaporation, osmotic dehydration, freeze drying, adsorption or freezing). Recently, drying has been used as a tool in developing new products that could be used as food ingredients or be consumed directly.
KeywordsHeat Transfer Mass Loss Soluble Solid Content Osmotic Dehydration Absolute Humidity
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