Advances in Coupled Hot-Air and Microwave Drying Technique and Equipment

doi:10.3969/j.issn.1673-1689.2014.11.001

Home > Archive>Volume 33, Issue 11, 2014 >1121-1128. DOI:10.3969/j.issn.1673-1689.2014.11.001

Advances in Coupled Hot-Air and Microwave Drying Technique and Equipment
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                        10.3969/j.issn.1673-1689.2014.11.001
                    
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Coupled Hot-air and Microwave(CHAM) drying is a novel methods and techniques which microwave and hot-air act on drying materials at the same time. The uniformity of microwave heating is the negative phenomenon which restrains its development and application. This paper gives an overview of CHAM drying and dryer and the latest development of laboratory equipment over the world and analyzes the main problems of its industrialization. In addition, the new scheme is proposed in this paper to solve the heating uniformity of microwave and the industrialized coupling structures of the dryer are also proposed.

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CUI Zhengwei, CHEN Lijun, SONG Chunfang, JIN Guangyuan. Advances in Coupled Hot-Air and Microwave Drying Technique and Equipment[J]. Journal of Food Science and Biotechnology,2014,33(11):1121-1128.

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Online: December 19,2014
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