Year: 2025
Type: article
Abstract: This study investigates the variations in temperature and moisture content during the continuous microwave drying of molded pulp products (MPPs), using an electromagnetic-heat and mass coupling model.Numerical simulations were performed with the discrete-combined method and validated against experimental data.The results showed that, during the initial drying phase, fluctuations in electric field intensity led to an uneven surface temperature distribution, with faster heating occurring at the edges compared to the center.As drying progressed, the temperature increased and became more uniform across the MPP.The moisture content gradually decreased along the conveyor belt, eventually reaching a relatively uniform distribution.This indicates that the dynamic interaction between the continuous movement of the material and the microwave field effectively reduced drying non-uniformity.Additionally, the effects of microwave power were systematically analyzed, revealing final temperatures of 323.7, 343.9, and 363.9 K, and corresponding drying rates of 0.085, 0.120, and 0.145 g/(g•min) at microwave powers of 300, 500, and 700 W, respectively.The model offers valuable theoretical insights into the heat and mass transfer mechanisms during continuous microwave drying of MPPs and provides guidance for enhancing drying uniformity and optimizing process design.
Institution: Shaanxi University of Science and Technology
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
Award: G8642011493
OpenAlex ID: W4413901215