Experimental study of parchment coffee drying using the combined fluidization and microwave process: Analysis of drying curves and thermal imaging

被引：1

作者：

Reyes-Chaparro, J. E. ^{[1
,2
]}

Arballo, J. R. ^{[1
,2
,3
]}

Campanone, L. A. ^{[1
,2
,3
]}

机构：

[1] Consejo Nacl Invest Cient & Tecn, CIDCA, CCT La Plata, Calle 47 & 116, RA-1900 CONICET, Argentina

[2] Univ Nacl La Plata, Calle 47 & 116, RA-1900 La Plata, Argentina

[3] UNLP, Dept Ingn Quim, Fac Ingn, Calle 1 & 47, RA-1900 La Plata, Argentina

来源：

JOURNAL OF FOOD ENGINEERING | 2024年 / 383卷

关键词：

Thermographic profiles; Microwaves; Fluidized bed; Parchment coffee; Drying curves; BED; KINETICS; QUALITY; SIMULATION; FRUITS; HEAT; MASS;

D O I：

10.1016/j.jfoodeng.2024.112214

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

In this study, several experimental drying conditions for parchment coffee were investigated using microwaveassisted fluidization. The experiments were carried out in a prototype equipment consisting of a multimode microwave equipment (700 W and 2.45 GHz frequency) with a drying chamber inside of the cavity. Fluidization was provided by a centrifugal blower (1500 rpm nominal) operating at different controlled speeds. The experimental design corresponded to three microwave power levels (0, 210 and 350 W) and different air speeds (0, 1.7 and 3.4 m/s) at 25 and 40 degrees C. The experimental moisture evolution and temperature distribution showed that fluidization homogenizes the temperature profiles. Thermographic images further indicated that intermediate microwave power levels (210 W) achieved high uniformity in surface temperature distribution. The combination of fluidization and microwaves facilitated a significant acceleration of the drying rate without exceeding temperature limits, thus preventing any adverse effects on the final product ' s quality.

引用

页数：11

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