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Review of dielectric drying of foods and agricultural products

International Journal of Agricultural and Biological Engineering 2011年第1期4卷 1-19页

作者： Yunyang Wang Yuanrui Li Shaojin Wang Li Zhang Mengxiang Gao Juming Tang College of Food Science and Engineering Northwest A&F UniversityYanglingShaanxi 712100China Department of Biological Systems Engineering Washington State University213 L.J.Smith HallPullmanWA 99164-6120USA College of Life Science Yangtze UniversityJingzhouHubei 434025China

dielectric drying methods with microwave(MW)and radio frequency(RF)energy as emerging drying technologies have drawn much attention from both research community and industry over the past *** properly applied,MW and RF drying can be energy efficient and of great potential to be used for a wide range of *** there are few reviews that cover both MW and RF drying *** a review is timely considering the ever increasing interest of the food industry in adapting energy efficient new drying *** paper attends to provide a comprehensive review on uses of MW and RF energy in drying of foods and agricultural *** provides a brief discussion on the fundamental theory of MW and RF heating and gives a general overview of the works of the most active research groups on modeling of drying kinetic,energy control strategy and the influence of MW and RF drying conditions on quality and structural changes of the final ***,it proposes possible solutions to main challenges facing the industrial adaptation of the technologies and makes suggestions on further research directions to improve the dielectric drying.

关键词： dielectric drying foods agricultural products microwave RF energy

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dielectric properties of edible fungi powder related to radio-frequency and microwave drying

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Food Production, Processing and Nutrition 2021年第1期3卷 190-202页

作者： Siying Qi Jiping Han Camel Lagnika Ning Jiang Chunlu Qian Chunquan Liu Dajing Li Yang Tao Zhifang Yu Libin Wang Zhongyuan Zhang Chunju Liu Yadong Xiao Min Zhang Institute of Farm Product Processing Jiangsu Academy of Agricultural SciencesNanjing 210014People’s Republic of China College of Food Science and Engineering Yangzhou UniversityYangzhou 225127People’s Republic of China College of Food and Bioengineering Jiangsu UniversityZhenjiang 212013People’s Republic of China College of Food Science and Technology Nanjing Agricultural UniversityNanjing 210095People’s Republic of China State Key Laboratory of Food Science and Technology Jiangnan UniversityWuxi 214122People’s Republic of China

Edible fungi are rich in nutrition,but they are susceptible to spoilage,and often prolonged by *** and microwave energy drying have the advantages of short drying time,high energy efficiency and good process ***,to develop an effective dielectric drying method,it is important to understand dielectric properties,the major factor characterizing the interaction between the electromagnetic energy and the *** present,there is a lack of research on dielectric properties of edible *** this study,a vector network analyzer and an open-ended coaxial-line probe were employed to measure the dielectric *** dielectric parameters were observed at different temperatures(25–85°C)for edible fungi powder with moisture content ranging from 5 to 30%wet basis over a frequency range of 1–3000 *** relationship between the dielectric properties and frequency,temperature,and moisture content were obtained via regression ***,the dielectric penetration depth was calculated,and the effects of frequency,moisture content,and temperature on the penetration depth were also *** results showed that the dielectric properties of edible fungi powder increased with an increase in moisture content and temperature,while they decreased with increasing *** high moisture content and temperature,the increase in dielectric properties was slightly larger than that at low moisture content and *** dielectric properties changed more evidently at lower radio frequencies than at higher radio *** penetration depth decreased with an increase in temperature,moisture content,and *** can be concluded that a large penetration depth at radio frequencies below 100 MHz could be used to dry edible fungi on a large scale,whereas microwave energy could be employed for drying edible fungi on a small scale.

关键词： Edible fungi dielectric properties dielectric drying dielectric constant dielectric loss factor Mathematical modeling

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