Abstract
Kefir is a traditional drink produced by the fermentation of milk with kefir grain. In this study, foam-mat drying of kefir using a microwave oven was made, and drying kinetics was determined at various microwave power levels (100, 180, and 300 W). Values of D eff were calculated between 4.8394 × 10 − 10 and 1.8603 × 10 − 9 m2 s-1. Besides, E a was calculated as 5.28 W g-1. Furthermore, increased drying rates were obtained with increasing microwave powers. In addition, seven drying models were fitted to the moisture ratios obtained from experiments, and Midilli and others’ model was found to be the best-fitted model with the highest values (0.9983, 0.9983, and 0.9985 for 100, 180, and 300 W, respectively) of R 2 and the lowest values of χ 2 , RSS, and RMSE.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
