“INVESTIGATION OF INTERMITTENT MICROWAVE-
CONVECTIVE FRUIT DRYING FOR OPTIMIZING PRODUCT
QUALITY”BEB801-PROJECT 1
MD HASAN ZUBAIR(N8405221)
SUPERVISOR: DR AZHARUL KARIM
AIM OF THE PROJECT
• Investigate the drying condition of the intermittent microwave convective drying(IMCD) process and optimize the product quality by choosing the most suitable temperature, power level and time ,which will be taken into consideration, so that the maximum efficiency of the drying is achieved ,using Response surface methodology(RSM).
OBJECTIVE OF PROJECT 1
• To investigate power level, pulse ration and hot air temperature.
• To investigate the effect of porosity, colour changes during drying and rehydration ratio.
• To use computer software Design expert 10.0 for the 3D graph to analyse the effect of drying condition on response surface plot results from the experiment data.
EVOLUTION OF FOOD DRYING HISTORY OF FOOD DRYING (HAYASHI, 1989)
BC/AD Civilization Drying technique
12000 BC Middle east- Fruit : Hot sun
10000 BC Mesolithic Age-
southern France
Fish drying
630AD-1630AD Mongolia Sundried-powdered milk
1700 France dehydration
1800 France Hot air 40deg C
MODERN DAY DRYING TECHNIQUE
Convective hot air drying
Microwave Drying
Microwave convective Drying
Intermittent microwave convective Drying
Pneumatic conveyer drying
Belt-Trough drying
Fluidized bed drying
WHY INTERMITTENT MICROWAVE CONVECTIVE DRYING
• Continuous heating makes the food dehydrate quickly, which is a loss of nutrient on the other hand intermittent drying keep the moisture content to a minimum level which controls the quality of the fruit and texture.
• IMCD prevent overheating and redistribute temp and moisture, which is the problem microwave drying alone
MICROWAVE SELECTION AND MODIFICATION
• Panasonic NN-SD691S
• Genius series 1100s
• INVERTER technology
PANASONIC SO POPULAR, COMMERCIAL ADVERTISEMENT BY MASTERCHEFADAM LIEW
HOW IT WORKS (Chandan Kumar, 2013).
HOW IT WORKS
FURTHER MODIFICATION WITH FIBRE OPTICS SENSOR
MICROWAVE FRONT PANEL MODIFIED CONTROL SYSTEM USING ARDUINO SINGLE BOARD MICROCONTROLLER
INVESTIGATION TOPICS• Model for experiment: Box-Bhenken design for optimization
• Methodology: Response surface methodology (RSM)
• Investigation for Optimization: Bulk density
Porosity
Colour changes
Rehydration ratio
Energy consumption
• Computer software: Design expert 10.0 for 3D graph analysis
• Pycnometer to calculate the surface profile of the specimen.
• In project 1, the bulk density, porosity and colour changes will be investigate thoroughly and in Project 2 the investigation will continue on rehydration ratio and energy consumption.
FRUIT SELECTION AND SAMPLE PREPARATION
SELECTING FRUIT: GRANNY SMITH APPLE (AVAILABLE DURING SPRING) AND APRICOT FOR SUMMER• Granny smith apple (GSA) originated from Eastwood, New South
Wales, Australia.
• A cross hybrid of Malus domestica and M.sylvestriz. Named after the cultivator Maria Ann Smith (Martin, 2005).
• GSA can be found in Australia, New Zealand, France and United states. GSA high in antioxidant, low in calories, dietary fibre, rich in all kinds of vitamin such as thiamine, riboflavin, niacin, vitamins B6,folate, vitamin C.
• Lots of minerals like calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc(Blanco-Cano et al., 2016). The availability of GSA is once a year, March-April is the only time to pick from the farm, which makes it ideal to preserve GSA as a dried fruit for the huge demand for the rest of the world (Martin, 2005).
SAMPLE PREPARATION
Washed and peeled
Sample slice thickness 7mm;
Hole diameter 2-3mm
EXPERIMENT AND RESULTS:FRESH SLICE VS 30MINUTES ‘IMCD’ AND COLOUR CHANGES
EXPERIMENT: AFTER 60 MIN AND 120MIN (COLOUR CHANGES )
DRIED SAMPLE OF 60,120,180,200,240,360,480,560 MINUTES
SAMPLE PREPARATION FOR THE PYCNOMETER DENSITY TEST TO CALCULATE POROSITY
EXPERIMENT : ZARCONIUM BALL VS SAMPLE
TRUE DENSITY PYCNOMETER RESULTS OF THE SAMPLE
THEORY BEHIND CALCULATING POROSITY
CALCULATING POROSITY USING BULK AND TRUE DENSITY OF THE SAMPLE
CALCULATING MOISTURE CONTENT
POROSITY VS MOISTURE CONTENT WITH TIME
MOISTURE CONTENT VS TIME
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Moisture content 86.9% 84.1% 80.6% 76.4% 71.2% 64.2% 60.4% 58.0% 55.2% 48.2% 41.6% 35.2% 32% 30% 28%
Time(s) 0 10 20 30 40 50 60 70 80 110 140 170 200 230 260
0
50
100
150
200
250
300
0.0%
10.0%
20.0%
30.0%
40.0%
50.0%
60.0%
70.0%
80.0%
90.0%
100.0%
MO
ISTU
RE
CO
NTE
NT(
%)
TIME (S)
Moisture content Vs Time
IMAGE ANALYSIS
SHOWING TEMPERATURE CHANGES DURING DRYING
METHODOLOGY AND OPTIMIZATION
“BULK DENSITY AND TEMPERATURE” AND “ TEMP. VS TIME”
IF TEMP IS 85 C… PREDICTION SHOWING HOW IT EFFECT OTHER FACTOR
OPTIMIZING TIME AND TEMPERATURE
LIMITATION
• Roof access(9pm-3pm)
• Three phase electrical cord not compatible with regular power cord for the system
• System exposed in the sun for long time and microwave malfunction
• Investigate the cause of digital control board broken down twice
• Front panel modification and insulation problem
• If weather is windy or raining : no experiment that day
RECOMMENDATION
• After hour lab access.
• More modification for insulation .
• Fibre optics sensor for measuring temperature inside microwave while cooking.
• Reduce temperature and expand cooking time for more quality product
REFERENCE LIST• Hayashi H. (1989) Drying Technologies of Foods -Their History and Future. Drying Technology 7: 315-
369.
• Chandan Kumar JD, MUH Joardder. (2013) Design and construction of a microwave aiisted convective dryer for food materials. Mechanical Engineering. Garden Point , Brisbane Queensland University Of Technology .
• Martin M. (2005) Smith, Maria Ann (1799–1870)Australian Dictionary of Biography. Sydney: National Centre of Biography , Australian National University.
• Blanco-Cano L, Soria-Verdugo A, Garcia-Gutierrez LM, et al. (2016) Modeling the thin-layer drying process of Granny Smith apples: Application in an indirect solar dryer. Applied Thermal Engineering 108: 1086-1094.
THANK YOU FOR YOUR PATIENCE AND SUPPORT IF YOU HAVE ANY QUESTION??
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