A Novel Swirling Flow Fluidized Bed Microwave Drying Process

Kose M., KÜÇÜK H., Midilli A.

JOURNAL OF FOOD PROCESS ENGINEERING, cilt.47, sa.12, 2024 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 47 Sayı: 12
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1111/jfpe.70023
  • Dergi Adı: JOURNAL OF FOOD PROCESS ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Applied Science & Technology Source, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Karadeniz Teknik Üniversitesi Adresli: Evet

Özet

This study aims to develop a novel microwave integrated-swirling flow-fluidized bed drying system. In this regard, for better understanding the drying performance and energy consumption of this novel system and its effect on the product quality parameters, the experiments were performed by using green tea leaves. Also, mathematical modeling and energy analysis was performed for this novel system. Drying experiments were carried out for 100, 300, 600, and 800 W microwave powers and some critical drying parameters such as dimensionless moisture ratio, moisture content, and drying rate were computed. Moreover, specific energy consumption (SEC), specific moisture extraction rate, and thermal efficiency of the system were estimated. Accordingly, the best drying curve equation was obtained as Improved Midilli-Kucuk model for all microwave powers. Moreover, the highest water extract, the maximum caffeine, and the minimum total ash of the product were determined to be 43.83%, 2.2%, and 5.94%, respectively, at 800 W power. Minimum SEC, maximum specific moisture extraction rate, and maximum energy efficiency of the system were estimated as 11.4 KWh kg-1, 0.088 kg KWh-1, and 23.7% at 800 W, respectively.