High efficient food drying by microwave

Commonly used hot air drying results in non-uniform shrinkage due to significant thermal gradients, especially at the last stage of drying. In this project we will study two-stage drying of apple slices with hot air at beginning and microwave at the end to minimize effect of non-uniform heat transfer. The goal of the project is to study microstructure changes (porosity and shrinkage) under combined hot air-microwave drying. The results obtained from this study will bring new knowledge and significantly help industry in predicting and control food microstructure.

Faculty Supervisor:

Alex Martynenko

Student:

Partner:

Jiangnan University

Discipline:

Engineering

Sector:

Education

University:

Dalhousie University

Program:

Globalink Research Award

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