SIMULTANEOUS HEAT AND MASS TRANSFER DURING MICROWAVE DRYING OF FOODS

Two main numerical models typically used to solve heat and mass transfer problems are the finite differences time domain and the finite element method. Since liquid water is the most active component in absorbing microwaves, the energy absorption is reduced during the process. The hygrothermal behavior of the material can be described bymass and energy conservation equations, in addition to the diffusion laws. In infrared-microwave drying, applying infrared permits a rapid rise of the surface temperature and microwave considerably increases mass transfers from inside towards the surface. In the modeling of heat and mass transfer for microwave assisted fluidized bed drying method, the temperature equation is considered the air flow condition while in the moisture equation, a diffusion equation is employed.

Keywords:

Moisture Diffusivity , Heat & Mass Transfer Modelling