Hot air and microwave combined drying of potato monitored by infrared thermography

Autores
Tomas Egea, Juan Ángel; Traffano Schiffo, Maria Victoria; Castro Giraldez, Marta; Fito Suñer, Pedro Jose
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Hot air drying (HAD) at temperatures below the spontaneous evaporation temperature could be combined with microwave (MW) radiation as a thermal energy source in order to reduce the drying time. A photon flux in the microwave range interacts with dipolar molecules (water) through orientation and induction, producing electrical energy storage and thermal energy accumulation and generating an increase in the internal energy of food. The different mechanisms involved in water transport could change when the microwave penetration depth exceeds the sample characteristic dimension of mass transport. The aim of this paper is to determine the effect of MW in the combined HAD-MW drying of raw potato in order to obtain the real driving forces and mechanisms involved in the water transport, with the purpose of optimizing the MW power used. For this purpose, combined drying was carried out on potato samples (0, 4 and 6 W/g). The sample surface temperature was monitored by infrared thermography, and the sample mass was measured continuously through a precision balance. In parallel with continuous drying, another drying treatment was performed at different times (20, 40, 60, 90, 120, 180, 420 min) and conditions (0, 4 and 6 W/g) to analyze the dielectric properties, mass, moisture, volume and water activity. The results show that it is possible to monitor combined drying by infrared thermography, and it can be concluded that the convection heating is mostly transformed into surface water evaporation, with negligible thermal conduction from the surface, and microwave radiation is mostly transformed into an increase in the potato’s internal energy.
Fil: Tomas Egea, Juan Ángel. Universidad Politecnica de Valencia. Instituto Universitario de Ingeniería de Alimentos Para El Desarrollo.; España
Fil: Traffano Schiffo, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Fil: Castro Giraldez, Marta. Universidad Politecnica de Valencia. Instituto Universitario de Ingeniería de Alimentos Para El Desarrollo.; España
Fil: Fito Suñer, Pedro Jose. Universidad Politecnica de Valencia. Instituto Universitario de Ingeniería de Alimentos Para El Desarrollo.; España
Materia
DRYING
HOT AIR DRYING
MICROWAVE DRYING
INFRARED THERMOGRAPHY
WATER TRANSPORT
COMBINED DRYING
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/150768
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/150768
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Hot air and microwave combined drying of potato monitored by infrared thermographyTomas Egea, Juan ÁngelTraffano Schiffo, Maria VictoriaCastro Giraldez, MartaFito Suñer, Pedro JoseDRYINGHOT AIR DRYINGMICROWAVE DRYINGINFRARED THERMOGRAPHYWATER TRANSPORTCOMBINED DRYINGhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Hot air drying (HAD) at temperatures below the spontaneous evaporation temperature could be combined with microwave (MW) radiation as a thermal energy source in order to reduce the drying time. A photon flux in the microwave range interacts with dipolar molecules (water) through orientation and induction, producing electrical energy storage and thermal energy accumulation and generating an increase in the internal energy of food. The different mechanisms involved in water transport could change when the microwave penetration depth exceeds the sample characteristic dimension of mass transport. The aim of this paper is to determine the effect of MW in the combined HAD-MW drying of raw potato in order to obtain the real driving forces and mechanisms involved in the water transport, with the purpose of optimizing the MW power used. For this purpose, combined drying was carried out on potato samples (0, 4 and 6 W/g). The sample surface temperature was monitored by infrared thermography, and the sample mass was measured continuously through a precision balance. In parallel with continuous drying, another drying treatment was performed at different times (20, 40, 60, 90, 120, 180, 420 min) and conditions (0, 4 and 6 W/g) to analyze the dielectric properties, mass, moisture, volume and water activity. The results show that it is possible to monitor combined drying by infrared thermography, and it can be concluded that the convection heating is mostly transformed into surface water evaporation, with negligible thermal conduction from the surface, and microwave radiation is mostly transformed into an increase in the potato’s internal energy.Fil: Tomas Egea, Juan Ángel. Universidad Politecnica de Valencia. Instituto Universitario de Ingeniería de Alimentos Para El Desarrollo.; EspañaFil: Traffano Schiffo, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaFil: Castro Giraldez, Marta. Universidad Politecnica de Valencia. Instituto Universitario de Ingeniería de Alimentos Para El Desarrollo.; EspañaFil: Fito Suñer, Pedro Jose. Universidad Politecnica de Valencia. Instituto Universitario de Ingeniería de Alimentos Para El Desarrollo.; EspañaMultidisciplinary Digital Publishing Institute2021-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/150768Tomas Egea, Juan Ángel; Traffano Schiffo, Maria Victoria; Castro Giraldez, Marta; Fito Suñer, Pedro Jose; Hot air and microwave combined drying of potato monitored by infrared thermography; Multidisciplinary Digital Publishing Institute; Applied Sciences; 11; 4; 2-2021; 1-122076-3417CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2076-3417/11/4/1730info:eu-repo/semantics/altIdentifier/doi/10.3390/app11041730info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:25:54Zoai:ri.conicet.gov.ar:11336/150768instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:25:54.761CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Hot air and microwave combined drying of potato monitored by infrared thermography
title Hot air and microwave combined drying of potato monitored by infrared thermography
spellingShingle Hot air and microwave combined drying of potato monitored by infrared thermography
Tomas Egea, Juan Ángel
DRYING
HOT AIR DRYING
MICROWAVE DRYING
INFRARED THERMOGRAPHY
WATER TRANSPORT
COMBINED DRYING
title_short Hot air and microwave combined drying of potato monitored by infrared thermography
title_full Hot air and microwave combined drying of potato monitored by infrared thermography
title_fullStr Hot air and microwave combined drying of potato monitored by infrared thermography
title_full_unstemmed Hot air and microwave combined drying of potato monitored by infrared thermography
title_sort Hot air and microwave combined drying of potato monitored by infrared thermography
dc.creator.none.fl_str_mv Tomas Egea, Juan Ángel
Traffano Schiffo, Maria Victoria
Castro Giraldez, Marta
Fito Suñer, Pedro Jose
author Tomas Egea, Juan Ángel
author_facet Tomas Egea, Juan Ángel
Traffano Schiffo, Maria Victoria
Castro Giraldez, Marta
Fito Suñer, Pedro Jose
author_role author
author2 Traffano Schiffo, Maria Victoria
Castro Giraldez, Marta
Fito Suñer, Pedro Jose
author2_role author
author
author
dc.subject.none.fl_str_mv DRYING
HOT AIR DRYING
MICROWAVE DRYING
INFRARED THERMOGRAPHY
WATER TRANSPORT
COMBINED DRYING
topic DRYING
HOT AIR DRYING
MICROWAVE DRYING
INFRARED THERMOGRAPHY
WATER TRANSPORT
COMBINED DRYING
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Hot air drying (HAD) at temperatures below the spontaneous evaporation temperature could be combined with microwave (MW) radiation as a thermal energy source in order to reduce the drying time. A photon flux in the microwave range interacts with dipolar molecules (water) through orientation and induction, producing electrical energy storage and thermal energy accumulation and generating an increase in the internal energy of food. The different mechanisms involved in water transport could change when the microwave penetration depth exceeds the sample characteristic dimension of mass transport. The aim of this paper is to determine the effect of MW in the combined HAD-MW drying of raw potato in order to obtain the real driving forces and mechanisms involved in the water transport, with the purpose of optimizing the MW power used. For this purpose, combined drying was carried out on potato samples (0, 4 and 6 W/g). The sample surface temperature was monitored by infrared thermography, and the sample mass was measured continuously through a precision balance. In parallel with continuous drying, another drying treatment was performed at different times (20, 40, 60, 90, 120, 180, 420 min) and conditions (0, 4 and 6 W/g) to analyze the dielectric properties, mass, moisture, volume and water activity. The results show that it is possible to monitor combined drying by infrared thermography, and it can be concluded that the convection heating is mostly transformed into surface water evaporation, with negligible thermal conduction from the surface, and microwave radiation is mostly transformed into an increase in the potato’s internal energy.
Fil: Tomas Egea, Juan Ángel. Universidad Politecnica de Valencia. Instituto Universitario de Ingeniería de Alimentos Para El Desarrollo.; España
Fil: Traffano Schiffo, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Fil: Castro Giraldez, Marta. Universidad Politecnica de Valencia. Instituto Universitario de Ingeniería de Alimentos Para El Desarrollo.; España
Fil: Fito Suñer, Pedro Jose. Universidad Politecnica de Valencia. Instituto Universitario de Ingeniería de Alimentos Para El Desarrollo.; España
description Hot air drying (HAD) at temperatures below the spontaneous evaporation temperature could be combined with microwave (MW) radiation as a thermal energy source in order to reduce the drying time. A photon flux in the microwave range interacts with dipolar molecules (water) through orientation and induction, producing electrical energy storage and thermal energy accumulation and generating an increase in the internal energy of food. The different mechanisms involved in water transport could change when the microwave penetration depth exceeds the sample characteristic dimension of mass transport. The aim of this paper is to determine the effect of MW in the combined HAD-MW drying of raw potato in order to obtain the real driving forces and mechanisms involved in the water transport, with the purpose of optimizing the MW power used. For this purpose, combined drying was carried out on potato samples (0, 4 and 6 W/g). The sample surface temperature was monitored by infrared thermography, and the sample mass was measured continuously through a precision balance. In parallel with continuous drying, another drying treatment was performed at different times (20, 40, 60, 90, 120, 180, 420 min) and conditions (0, 4 and 6 W/g) to analyze the dielectric properties, mass, moisture, volume and water activity. The results show that it is possible to monitor combined drying by infrared thermography, and it can be concluded that the convection heating is mostly transformed into surface water evaporation, with negligible thermal conduction from the surface, and microwave radiation is mostly transformed into an increase in the potato’s internal energy.
publishDate 2021
dc.date.none.fl_str_mv 2021-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/150768
Tomas Egea, Juan Ángel; Traffano Schiffo, Maria Victoria; Castro Giraldez, Marta; Fito Suñer, Pedro Jose; Hot air and microwave combined drying of potato monitored by infrared thermography; Multidisciplinary Digital Publishing Institute; Applied Sciences; 11; 4; 2-2021; 1-12
2076-3417
CONICET Digital
CONICET
url http://hdl.handle.net/11336/150768
identifier_str_mv Tomas Egea, Juan Ángel; Traffano Schiffo, Maria Victoria; Castro Giraldez, Marta; Fito Suñer, Pedro Jose; Hot air and microwave combined drying of potato monitored by infrared thermography; Multidisciplinary Digital Publishing Institute; Applied Sciences; 11; 4; 2-2021; 1-12
2076-3417
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2076-3417/11/4/1730
info:eu-repo/semantics/altIdentifier/doi/10.3390/app11041730
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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