Abstract
Drying kinetics modeling and effective moisture diffusivity (D eff ) of osmotically dehydrated yellow sweet pepper (Capsicum annum L.) during microwave assisted convective drying at power levels of 70, 140, 210 and 280W, air temperature of 35, 45 and 60 °C and constant air velocity of 1.5m/s were investigated. Among the 11 proposed models, Page model gave a better fit for all drying conditions used. D eff decreased from 1.21x10-7 to 8.91x10-8m2/s with decrease of drying temperature from 60 to 35 °C which is 102 to103 times reported earlier. The frequency factor (D 0 ) values decreased from 9.7564×10-5 to 0.8806×10-5m2/s while the activation energy of diffusion (E a ) decreased from 21.8741 to 10.7167KJ/mole with the increase in microwave power from 0.35 to 1.4W/g. So, pretreatment can be used as criteria for faster drying thereby maintaining final product quality. These mathematical models have much more practical utility as far as process design of food industry is concerned.
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