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Microwave drying of foods with high humidity
Author(s) -
Cheng Wenzheng,
Ye Yuhuang,
Chen Zhizhang
Publication year - 1999
Publication title -
microwave and optical technology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.304
H-Index - 76
eISSN - 1098-2760
pISSN - 0895-2477
DOI - 10.1002/(sici)1098-2760(19990805)22:3<205::aid-mop16>3.0.co;2-f
Subject(s) - microwave , humidity , bin , evaporation , moisture , relative humidity , pulp and paper industry , environmental science , materials science , process engineering , waste management , engineering , composite material , meteorology , mechanical engineering , geography , telecommunications
A test unit of a microwave dryer was constructed and tested for cooking and drying foods with high humidity. The test identified the moisture evaporation curve and the drying curve. Based on these curves, a four‐stage drying process was introduced. A local taro, Bin‐lang‐Yu, was put through the unit, and the measurements show the feasibility of microwave drying of foods with high humidity. Significant efficiency improvements with microwave drying were obtained. ©1999 John Wiley & Sons, Inc. Microwave Opt Technol Lett 22: 205–207, 1999.