3D Conjugated Multiphase Porous Media Modelling for Intermittent Microwave Convective Drying of Food materials

Intermittent microwave convective drying (IMCD), can significantly reduce the drying time, enhance energy efficiency and attain better product quality. This research aims to develop a comprehensive CFD integrated multiphase IMCD model for food drying. The k-ω turbulence model for CFD analysis and Lambert’s Law for volumetric (microwave) heating were considered. It was found that the dynamic changes in the characteristics of drying medium on the IMCD application significantly affects the drying kinetics. The findings of this study expected to enhance the actual understanding of IMCD in a real life drying environment