a Chemistry, Physics and Mechanical Engineering , Queensland University of Technology , Brisbane , Queensland , Australia.
Crit Rev Food Sci Nutr. 2019;59(3):379-394. doi: 10.1080/10408398.2017.1373269. Epub 2017 Sep 28.
Microwave convective drying (MCD) is gaining increasing interest due to its unique volumetric heating capability and ability to significantly reduce drying time and improve food quality. The main objective of this paper is to discuss, critically analyze and evaluate the recent advances in MCD and suggest the future directions in this field. The main focus of this paper is the mathematical modeling and experimental investigations in microwave convective drying of food materials. Recent developments in mathematical modeling of MCD is discussed and existing experimental setup and their advantages and disadvantages are discussed and analysed. Long drying time is a concern in food industries. Reductions in drying time by applying MCD compared to convection drying are calculated and discussed. It was apparent that the proper integration of mathematical modeling and experimental technique is the best way to maximize the advantages of this drying method. Although a plethora of research is being carried out on this topic, there is still need for research to develop fundamental modeling to optimize the process parameters and scale up this technology for the industrial application. Overall, the review provides an in-depth insight into the latest development of MCD and its mathematical modeling approaches and will hopefully serve to inspire future work in the field.
微波对流干燥（MCD）由于其独特的体积加热能力以及显著缩短干燥时间和改善食品质量的能力，因此越来越受到关注。本文的主要目的是讨论、批判性分析和评估 MCD 的最新进展，并提出该领域的未来发展方向。本文的主要重点是食品材料微波对流干燥的数学建模和实验研究。讨论了 MCD 的数学建模的最新进展，并讨论和分析了现有的实验装置及其优缺点。干燥时间长是食品工业关注的问题。与对流干燥相比，通过应用 MCD 减少干燥时间的情况进行了计算和讨论。显然，将数学建模和实验技术适当结合是最大限度发挥这种干燥方法优势的最佳途径。尽管在这一主题上进行了大量研究，但仍需要进行研究以开发基本模型来优化工艺参数，并将该技术扩展用于工业应用。总的来说，该综述深入了解了 MCD 的最新发展及其数学建模方法，并有望为该领域的未来工作提供启示。
