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ARS Home » Southeast Area » Raleigh, North Carolina » Market Quality and Handling Research » Research » Publications at this Location » Publication #157129
Title: THERMAL PROFILES AND MOISTURE LOSS DURING CONTINUOUS MICROWAVE DRYING OF PEANUTS

Author
item BOLDOR, DORIN - NC STATE UNIVERSITY
item Sanders, Timothy
item SWARTZEL, KENNETH - NC STATE UNIVERSITY
item SIMUNOVIC, JOSIP - NC STATE UNIVERSITY

Submitted to: Peanut Science
Publication Type: Proceedings
Publication Acceptance Date: 1/7/2004
Publication Date: 3/18/2004
Citation: Boldor, D., Sanders, T.H., Swartzel, K.R., Simunovic, J. 2004. Thermal profiles and moisture loss during continuous microwave drying of peanuts. Peanut Science. 14:21-35.

Interpretive Summary: Experimental methods were used to investigate the effect of microwave energy level on temperature profiles and moisture reduction of farmer stock peanuts (in-shell, uncured) during continuous microwave drying using a planar applicator. Temperature profiles, measured using fiber optic probes, were determined to be dependent on peanut moisture content and microwave power level. Although the maximum temperature in the microwave applicator was a function of power level only, the rate at which that maximum was attained was a function of the dielectric properties and moisture contents of the peanuts. Thermal imaging demonstrated that the temperature of the peanut bed surface at the exit of the microwave curing chamber was uniformly distributed. This study quantifies the relationships among the various parameters that influence the continuous microwave drying process of peanuts. The results provide a foundation for development of optimum process conditions in microwave drying of peanuts and other agricultural commodities.

Technical Abstract: Experimental methods were used to investigate the effect of microwave energy level on temperature profiles and moisture reduction of farmer stock peanuts (in-shell, uncured) during continuous microwave drying using a planar applicator. Temperature profiles, measured using fiber optic probes, were determined to be dependent on peanut moisture content and microwave power level. Although the maximum temperature in the microwave applicator was a function of power level only, the rate at which that maximum was attained was a function of the dielectric properties and moisture contents of the peanuts. Thermal imaging demonstrated that the temperature of the peanut bed surface at the exit of the microwave curing chamber was uniformly distributed. This study quantifies the relationships among the various parameters that influence the continuous microwave drying process of peanuts. The results provide a foundation for development of optimum process conditions in microwave drying of peanuts and other agricultural commodities.