Abstract:
The need for fast food products and durable continues to increase. With current methods of drying is the cost and quality of food products is difficult to offset. Drying method that is being developed is a method of drying by microwave. A microwave dryers that use microwaves to heat the material. In this study, of particular concern is the model with the model of microwave drying Reaction Engineering Approach (REA) to see the events that occurred during the drying takes place in the microwave. REA is useful for determining the energy consumption and the results of the products produced. This research was conducted in three stages, namely the stage preparing L-REA and S-REA, validation phase and the simulation phase. At this stage of the preparation of L-REA and S-REA modification because the existing models are used to model the convective drying. Modifications made by defining ΔEv,b and enter the value of microwave heat generation in the energy balance. L - REA model the mass and energy balance is the ordinary differential equation. S-REA model the mass balance of water vapor and liquid phase and energy balance represented by the partial differential equation. With this new definition, the reaction engineering approach (REA) describes the drying kinetics of microwave drying very well.
