Simultaneous application of microwave energy and hot air to whole drying process of apple slices: drying kinetics, modeling, temperature profile and energy aspect

Abstract

Drying kinetics, modeling, temperature profile and energy indices were investigated in apple slices during drying by a specially designed microwave-hot air domestic hybrid oven at the following conditions: 120, 150 and 180 W microwave powers coupled with 50, 60 and 70 °C air temperatures. Both sources of energy were applied simultaneously during the whole drying processes. The drying process continued until the moisture content of apple slices reached to 20% from 86.3% (wet basis, w.b). Drying times ranged from 330 to 800 min and decreased with increasing microwave power and air temperatures. The constant rate period was only observed at low microwave powers and air temperatures. Two falling rate periods were observed. Temperature of apple slices sharply increased within the first 60 min, then reached equilibrium with drying medium and finally increased at the end of the drying process. In order to describe drying behavior of apple slices nine empirical models were applied. The Modified Logistic Model fitted the best our experimental data (R 2 = 0.9955–0.9998; χ 2 = 3.46 × 10−5-7.85 × 10−4 and RMSE = 0.0052–0.0221). The effective moisture and thermal diffusivities were calculated by Fick’s second law and ranged from 1.42 × 10−9 to 3.31 × 10−9 m2/s and 7.70 × 10−9 to 12.54 × 10−9 m2/s, respectively. The activation energy (Ea) values were calculated from effective moisture diffusivity (Deff), thermal diffusivity (α) and the rate constant of the best model (k). The Ea values found from these three terms were similar and varied from 13.04 to 33.52 kJ/mol. Energy consumption and specific energy requirement of the hybrid drying of apple slices decreased and energy efficiency of the drying system increased with increasing microwave power and air temperature. Apples can be dried rapidly and effectively by use of the hybrid technique.