Microwave Applications to Freeze Dehydration. Preliminary Evaluation of A 2450 MHz System
ARMY NATICK LABS MA FOOD LAB
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A generalized model of microwave freeze dehydration is presented including the efficiency of power absorption, the mass flow rates of water and water vapor, and the parameters characterizing corona breakdown at the 2450 MHz operating frequency. The effect of chamber pressure, gas composition, size and thickness of the food load, and the operating frequency are discussed theoretically and compared to experimental data for freeze dehydration at 2450 MHz. The agreement between the theoretical and experimental mass flow rates was good for the majority of the dehydration cycle.
- Food, Food Service and Nutrition