Abstract
In this research, thin layer drying characteristics, rehydration ratio and effective moisture diffusivity of apple were investigated using microwave dryer which has intermittent and continuous modes. Drying time varied between 25 and 215 minutes and they declined with the rise in microwave power and reduction in pulsing ratio. In an attempt to pick the optimum thin layer models for the drying applications, 8 mathematical models suited to the experimental results. On the grounds of the statistical tests evaluation, Midilli et al model which represent drying characteristics are optimally suited than other models. The highest rehydration ratio was recorded for the samples dried at 100W continuous mode and the lowest ratio at 300W continuous application. Effective moisture diffusivity values were computed by the 2nd law of Fick and changing between 3.04x10-9 and 2.53x10-8 m2 s-1. Consequently, the intermittent microwave method could be used as a favorable drying method for obtaining high-quality fruit slices or processing valuable material and continuous microwave drying can be taken as another drying approach for apple samples.
Highlights
In this research, thin layer drying characteristics, rehydration ratio and effective moisture diffusivity of apple were investigated using microwave dryer which has intermittent and continuous modes
The effects of continuous and intermittent microwave power on moisture content with drying period and drying rate versus drying period are presented in Figures 1 and 2, respectively
The findings indicate that all each microwave power levels of the pulsing ratio (PR)= 1 application had the minimum drying period
Summary
Thin layer drying characteristics, rehydration ratio and effective moisture diffusivity of apple were investigated using microwave dryer which has intermittent and continuous modes. Intermittent Microwave Drying of Apple Slices: Drying Kinetics, Modeling, Rehydration Ratio and Effective..., İzli & Polat alternative procedure so as to save time and energy. In this method, a microwave field induces volumetric heating of the wet solid, causing a water vapor pressure gradient between the surface and inner section of the material and accelerating the transfer of moisture (Junqueira et al 2017). The targets of this work were to (1) settle the effect of different intermittent microwave conditions on thin layer drying kinetics of apple samples, (2) pick the most favorable drying models and (3) evaluate the quality of dried apples by analyzing the effective moisture diffusivity and rehydration ratio parameters
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