COMPUTATIONAL DESIGN AND OPTIMIZATION FOR A MICROWAVE ASSISTED FREEZE DRYING SYSTEM
14th Biennial International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2026, Ghent, Belçika, 15 - 17 Nisan 2026, ss.27-33, (Tam Metin Bildiri)
- Yayın Türü: Bildiri / Tam Metin Bildiri
- Basıldığı Şehir: Ghent
- Basıldığı Ülke: Belçika
- Sayfa Sayıları: ss.27-33
- Anahtar Kelimeler: design and optimization, Freeze drying, mathematical modelling, microwave-assisted freeze drying
- Ankara Üniversitesi Adresli: Evet
Özet
This study presents a computational and experimental investigation into the drying of apple and strawberry slices using conventional and freeze-drying (FD) methods. Experimentally validated models were used for designing microwave-assisted freeze-drying (MFD) systems were also carried out. In the initial stage of the study, conventional drying of apple slices was carried out at 60 °C. Phase change temperature was determined to be 44 °C, and the numerically determined temperature change results were confirmed with the experimental data. For the FD process, strawberry and apple slices reached a target moisture content of below 15% (from initial levels of 86% and 90%), and the moisture content change results were used to validate the numerical model results Then, the integration of microwave application (MFD) were shown to enhance the efficiency of the process and reduce drying times by 44% for strawberry slices and 62% for whole strawberries compared to the FD. A numerical optimization study was further conducted to ensure a uniform electromagnetic field distribution for a 1 kg capacity load. The results of this study highlighted that the MFD might offer a high-efficiency alternative for large-scale food processing when supported with precise optimization.