Calculation of the heating depth of a capiary porous body during microwave drying

Abstract

A fairly common method of dehydrating food products is drying, in which thermal energy is supplied to the surface through convection, conduction and radiation. One effective method is microwave drying.A mathematical model of microwave heating for capillary porous bodies will make possible

to obtain new approximate analytical solutions enabling to accurately determine the influence of various process parameters, such as the penetration depth of electromagnetic waves, the magnitude of the electric field strength, processing time, etc. on the drying intensity. One of the most important factors determining the uniformity and efficiency of microwave heating is the penetration depth [1, 2]. We modeled and calculated this parameter for a product with 40% moisture content, which is about 2-6 cm. The resulting numerical solution for the penetration depth of microwave heating is an important parameter of the dehydration process of capillary porous materials and serves as a basis for evaluating the accuracy of the solutions of other models.