Effect of temperature gradient on moisture migration during microwave heating

Ramaswamy C. Ananthesuaran, Liuming Zhou, Virendra M. Puri

Research output: Contribution to journalArticle

11 Scopus citations

Abstract

The effect of temperature gradient on moisture migration during microwave heating of food materials was analyzed in this study. The analysis was performed using the finite element model developed and validated previously (Zhou et al., 1994b). Potato and bread were used as test materials. For high density food material (potato), temperature gradient effect on moisture migration was found to be negligible (less than 5%). For low density and porous food material (bread), percentage contribution of moisture movement due to temperature gradient was high (114%). However, the absolute difference of moisture content with and without considering temperature gradient effect was small for the microwave process studied, i.e., one-minute of microwave heating followed by three-minute of holding time period.

Original languageEnglish (US)
Pages (from-to)777-798
Number of pages22
JournalDrying Technology
Volume12
Issue number4
DOIs
StatePublished - Jan 1 1994

All Science Journal Classification (ASJC) codes

  • Chemical Engineering(all)
  • Physical and Theoretical Chemistry

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