Freeze-Dehydration by Microwave Energy
Abstract
A general unsteady state analysis is used to derive a mathematical model of the freeze-drying process using microwave heating. The temperature and water vapor concentration profiles inside the material being dried are calculated. The model is applied to simulate the freeze-dehydration of beef meat by microwave dielectric heating at 2450 MHz. The results of the calculations show that the microwave freeze-drying process is mainly controlled by heat transfer. The study of the effects of the process constraints and variables upon the drying time and/or the freeze-dryer output indicates that an optimal operation (highest product yield) would be for an operation near corona and overheating (or melting) conditions. Drying times as short as 1 1/2 hours should be possible, if corona is to occur beyond a peak strength of 255 V/cm.
Document Details
- Document Type
- Technical Report
- Publication Date
- Dec 01, 1974
- Accession Number
- ADA009578
Entities
People
- Philippe R. Peltre
Organizations
- Worcester Polytechnic Institute