Spouting Technology in Energy-Carrying Electromagnetic Field Drying of Agricultural Products

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Engineering Reviews Pub Date : 2024-01-10 DOI:10.1007/s12393-023-09364-0

Guohua Li, Bo Wang, Mengge Li, Yiran Wu, Rongru Lin, Weiqiao Lv, Bingzheng Li

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Abstract

As a new generation of energy-carrying electromagnetic fields (after the electromagnetic field acts on the material, it is absorbed and converted into heat, providing energy for material drying), high-efficiency drying technology, microwave drying (MD), infrared drying (IRD), and radiofrequency drying (RFD) are widely used in agricultural product processing, but uneven drying is the main technical problem for the application and promotion of this technical means. Through the jet mode of pulse generated by compressed air, the materials can be evenly mixed on a large spatial scale. At the same time, air spouting has little effect on the energy transmission and distribution of energy-carrying electromagnetic fields, which is an important means to improve the uniformity of microwave and infrared efficient drying. This paper summarizes the working principle, innovative development, and numerical simulation of spouted bed in microwave and infrared drying; focuses on the cooperative working mode, drying object, and product characteristics of spouting technology in microwave hot air drying, microwave vacuum drying (MVD), and microwave freeze drying (MFD); and expounds the application and technical advantages of spouting technology in IRD. The feasibility of applying spouting technology in RFD was proposed. The review materials provide technical reference for improving the quality of microwave, infrared energy-carrying electromagnetic field efficient drying agricultural products.

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载能电磁场烘干农产品的喷浆技术

微波干燥（MD）、红外干燥（IRD）和射频干燥（RFD）作为新一代载能电磁场（电磁场作用于物料后，被吸收并转化为热量，为物料干燥提供能量）高效干燥技术，在农产品加工中得到广泛应用，但干燥不均匀是该技术手段应用和推广的主要技术难题。通过压缩空气产生的脉冲喷射模式，可以在大空间范围内均匀混合物料。同时，空气喷射对载能电磁场的能量传输和分布影响很小，是提高微波和红外高效干燥均匀性的重要手段。本文总结了喷气床在微波和红外干燥中的工作原理、创新发展和数值模拟，重点研究了喷气技术在微波热风干燥、微波真空干燥（MVD）和微波冷冻干燥（MFD）中的协同工作模式、干燥对象和产品特性，阐述了喷气技术在 IRD 中的应用和技术优势。提出了在 RFD 中应用喷浆技术的可行性。综述材料为提高微波、红外载能电磁场高效干燥农产品的质量提供了技术参考。

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来源期刊

Food Engineering Reviews FOOD SCIENCE & TECHNOLOGY-

CiteScore

14.20

自引率

1.50%

发文量

审稿时长

>12 weeks

期刊介绍： Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.