Numerical Calculation of Kinetic Model for Potato Starch Saccharification Reaction Under Far-Infrared Intermittent Microwave Hot Air Drying

Numerical Calculation of Kinetic Model for Potato Starch Saccharification Reaction Under Far-Infrared Intermittent Microwave Hot Air Drying | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Numerical Calculation of Kinetic Model for Potato Starch Saccharification Reaction Under Far-Infrared Intermittent Microwave Hot Air Drying Jianhao Hong, Guoqing Zhang, Junjie Tong, Jiangyun Zhang, Shuxiang Wang, and 1 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7882473/v1 This work is licensed under a CC BY 4.0 License Status: Under Review Version 1 posted 9 You are reading this latest preprint version Abstract Leveraging the high starch content of potatoes, this study developed a model for the hydrolysis of gelatinized starch by β-amylase under coupled microwave, far-infrared, and convective drying. Experiments were conducted using Microwave Convective Drying (MCD), Far-Infrared Microwave Convective Drying (FIR-MCD), and Far-Infrared Intermittent Microwave Convective Drying (FIR-IMCD), all employing a microwave power density of 3.2 W/g. Numerical simulations performed with COMSOL Multiphysics 6.0 systematically analyzed the starch hydrolysis process and key performance parameters under the MCD, FIR-MCD, and FIR-IMCD protocols. The simulation results indicated that compared to MCD and FIR-IMCD, the FIR-MCD process resulted in a lower final maltose content in the samples. In contrast, FIR-IMCD significantly enhanced both the efficiency and uniformity of saccharification during drying, increasing the average starch conversion rate from 46% to 51%. The maximum increase in maltose yield per sample reached 9.3%. Furthermore, FIR-IMCD achieved better temporal synchronization between the concentration of gelatinized starch and β-amylase activity, while the saccharification conversion time was substantially reduced by approximately 81.66%. FIR-IMCD starch maltose β-amylase Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Under Review Version 1 posted Editorial decision: Revision requested 08 Dec, 2025 Reviews received at journal 08 Dec, 2025 Reviews received at journal 23 Nov, 2025 Reviewers agreed at journal 17 Nov, 2025 Reviewers agreed at journal 20 Oct, 2025 Reviewers invited by journal 20 Oct, 2025 Editor assigned by journal 17 Oct, 2025 Submission checks completed at journal 17 Oct, 2025 First submitted to journal 17 Oct, 2025 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-7882473","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":537054023,"identity":"0e763184-3390-4767-b893-bdd9df402496","order_by":0,"name":"Jianhao Hong","email":"","orcid":"","institution":"Guangdong University of Technology","correspondingAuthor":false,"prefix":"","firstName":"Jianhao","middleName":"","lastName":"Hong","suffix":""},{"id":537054026,"identity":"e88b169d-3d81-468b-a0d6-4fe16f13753f","order_by":1,"name":"Guoqing Zhang","email":"","orcid":"","institution":"Guangzhou Institute of Science and 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Experiments were conducted using \u003cem\u003eMicrowave Convective Drying\u003c/em\u003e (MCD), \u003cem\u003eFar-Infrared Microwave Convective Drying\u003c/em\u003e (FIR-MCD), and \u003cem\u003eFar-Infrared Intermittent Microwave Convective Drying\u003c/em\u003e (FIR-IMCD), all employing a microwave power density of 3.2 W/g. Numerical simulations performed with COMSOL Multiphysics 6.0 systematically analyzed the starch hydrolysis process and key performance parameters under the MCD, FIR-MCD, and FIR-IMCD protocols. The simulation results indicated that compared to MCD and FIR-IMCD, the FIR-MCD process resulted in a lower final \u003cem\u003emaltose\u003c/em\u003e content in the samples. In contrast, FIR-IMCD significantly enhanced both the efficiency and uniformity of saccharification during drying, increasing the average starch conversion rate from 46% to 51%. The maximum increase in \u003cem\u003emaltose\u003c/em\u003e yield per sample reached 9.3%. Furthermore, FIR-IMCD achieved better temporal synchronization between the concentration of \u003cem\u003egelatinized starch\u003c/em\u003e and \u003cem\u003eβ-amylase\u003c/em\u003e activity, while the saccharification conversion time was substantially reduced by approximately 81.66%.\u003c/p\u003e","manuscriptTitle":"Numerical Calculation of Kinetic Model for Potato Starch Saccharification Reaction Under Far-Infrared Intermittent Microwave Hot Air Drying","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-10-30 10:22:01","doi":"10.21203/rs.3.rs-7882473/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"decision","content":"Revision requested","date":"2025-12-08T16:36:37+00:00","index":"","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-12-08T12:19:56+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-11-23T12:14:16+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"161121311083936948626305934477959460795","date":"2025-11-17T10:02:03+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"17056774054556139626170195574540966741","date":"2025-10-20T22:33:08+00:00","index":"hide","fulltext":""},{"type":"reviewersInvited","content":"","date":"2025-10-20T14:00:36+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2025-10-17T05:06:00+00:00","index":"","fulltext":""},{"type":"checksComplete","content":"","date":"2025-10-17T05:04:40+00:00","index":"","fulltext":""},{"type":"submitted","content":"Food Biophysics","date":"2025-10-17T04:10:53+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"food-biophysics","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"","sideBox":"Learn more about [Food Biophysics](https://www.springer.com/journal/11483)","snPcode":"11483","submissionUrl":"https://submission.nature.com/new-submission/11483/3","title":"Food Biophysics","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false}}],"origin":"","ownerIdentity":"a84f8b47-1776-46c6-bf3e-ad5168bc922b","owner":[],"postedDate":"October 30th, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"under-review","subjectAreas":[],"tags":[],"updatedAt":"2026-04-01T16:09:50+00:00","versionOfRecord":[],"versionCreatedAt":"2025-10-30 10:22:01","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-7882473","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-7882473","identity":"rs-7882473","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}