Microwave (MW) drying is a rapid dehydration technique that can be applied to specific foods. Increasing concerns over product quality and production costs have motivated the researchers to investigate and the industry to adopt microwave drying technology. The advantages of microwave drying include the following: shorter drying time, improved product quality, and flexibility in producing a wide variety of dried products. Drying is influenced by heat and mass transfer between drying airflow and product, as well as the complex moisture transport processes which take place in the product.. This paper presents an analytical approach for the drying of potato. The laws of moisture content change in the food product as a function of mass transfer are used for the theoretical approach. The study gives a brief description of efforts made to obtain basic drying parameters under different microwave drying conditions. This computational method can be used as a tool for microwave drying of potato slabs more efficiency.

In this work, the effects of electrical double layer (EDL) near the solid/ liquid interface, on three dimensional heat transfer characteristic and pressure drop of water flow through a rectangular microchannel numerically are investigated. An additional body force originating from the existence of EDL is considered to modify the conventional Navier-stokes and energy equations. These modified equations are solved numerically for steady laminar flow on the basis of control volume approaches. Fluid velocity distribution and temperature with presence and absence of EDL effects are presented for various geometric cases and different boundary conditions. The results illustrate that, the liquid flow in rectangular microchannels is influenced significantly by the EDL, particularly in the high electric potentials, and hence deviates from flow characteristics described by classical fluid mechanics.