Numerical Simulation of the Heat, Mass, and Momentum Transfer During the Microwave Drying of Osmodehydrated Porous Material

J. R. Arballo[1, 2], L. A. Campañone[1, 2], R. H. Mascheroni[1, 2]
[1]Universidad Nacional de La Plata (UNLP), La Plata, Buenos Aires, Argentina
[2]Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), La Plata, Buenos Aires, Argentina
Veröffentlicht in 2014

Recent studies have been devoted to develop mathematical models to simulate the food processing using the porous media approach. The aim of this study is to simulate the microwave drying of osmodehydrated food by means of modeling the mass, energy and momentum transfer using the porous media approach. Microwave drying involves complex physical mechanisms which should be taken into account in the complete mathematical model. Diffusion and convection, Maxwell-Stefan diffusion, Darcy’s flow and conduction and convection were considered in order to model the mass transfer of liquid-water, water-vapor, pressure buildup and heat transfer, respectively. A complete 2D-model was obtained and simulated that considers the influence of osmotic pretreatment on dielectric properties that control microwave drying process.