Abstract The health benefits of Indian gooseberry have resulted in a tremendous growth in its consumption in the form of tasty candy and marmalade prepared by drying process. The candy production process is limited by high drying time and plant size requirements as most of the processing production plants are equipped with conventional drying methods. Hence, the paper presents computational model defining relation between electric field pattern with heating and moisture diffusion in the product simultaneously. The boundary value applies on Maxwell’s equation solution as defined by gooseberry electrical properties. The solution to heat and mass transfer equation offers thermodynamic properties and profiles of gooseberry by microwave heating. The optimised process of moisture diffusion to the surface of gooseberry, followed by conventional heating, dries the sample uniformly and speeds up the process. The established relation offers a valid model for defining time for microwave and conventional heating of fresh gooseberry that takes it as an input and dries gooseberry candy as an output, thereby reducing the time of drying from 17 hours to 0.5 hour. The electromagnetic and thermodynamic results are obtained using simulation and are followed by experimental verification.

中文翻译：

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用于快速生产醋栗糖果的计算驱动、节能和微波和传统干燥工艺的混合

摘要 印度醋栗的健康益处导致其以干燥工艺制备的美味糖果和果酱形式的消费量大幅增长。糖果生产过程受到高干燥时间和工厂规模要求的限制，因为大多数加工厂都配备了传统的干燥方法。因此，本文提出了定义电场模式与产品中同时加热和水分扩散之间关系的计算模型。边界值适用于由醋栗电气特性定义的麦克斯韦方程解。传热传质方程的解通过微波加热提供了醋栗的热力学性质和分布。将水分扩散到醋栗表面的优化过程，然后进行常规加热，均匀干燥样品并加快过程。建立的关系为定义微波和常规加热新鲜醋栗的时间提供了一个有效模型，将其作为输入，干燥醋栗糖作为输出，从而将干燥时间从 17 小时减少到 0.5 小时。电磁和热力学结果是通过模拟获得的，然后是实验验证。