Effects of microwave dryers on the properties of Jerusalem artichoke: physico-chemical, thermo-physical, energy consumption

Abstract

Effects of pretreatments and drying methods on physico-chemical, thermo-physical, energy values were investigated. The longest drying duration was seen in control samples dried in hybrid microwave dryer at 350 W + 50 °C and the shortest in citric acid-treated samples dried in temperature-controlled microwave dryer. Citric acid-treated samples dried in temperature-controlled microwave dryer at 70 °C had the closest color values to fresh ones. Effective diffusion values of dried Jerusalem artichoke samples varied between 4.66 x 10−8 − 1.33 x 10−7 m2 s−1 and activation energy values varied between 14.53 − 41.74 kJ mol−1. Drying date was estimated with the Midilli-Küçük model. The highest specific heat, thermal conductivity and thermal diffusivity values were observed in control samples dried in temperature-controlled microwave oven at 60 °C and the highest density values were seen in citric acid-treated samples dried in hybrid microwave oven at 70 °C. The highest SMER value was observed in control samples dried in temperature-controlled microwave dryer at 60 °C. The lowest SEC value was seen in control samples dried in temperature-controlled microwave dryer at 60 °C. The lowest total energy consumption was encountered in citric acid-treated samples dried in temperature-controlled microwave dryer at 70 °C.