Microwave Drying Behaviour of Tomato Slices
Yükleniyor...
Dosyalar
Tarih
2013
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Sage Publications Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, microwave drying behaviour of apple slices was investigated experimentally to determine the effect of microwave power on drying, energy consumption and colour quality. Microwave drying behaviour was simulated by a theoretical drying model. Suitability of several empirical and semi-empirical models in defining the microwave drying behaviour of apple slices was determined by statistical analysis. The experimental results show that the drying time, energy consumption and the colour quality of apple slices decrease considerably with an increase of microwave power. The modelling results indicate that theoretical model simulates microwave drying behaviour of apple slices very well and among the empirical and semi-empirical models, the Page model yields the best fit with the experimental data. The modelling results also show that the excess pressure inside the apple slices shows first an increasing trend and then begins to decrease as the moisture content takes lower values.
Açıklama
Anahtar Kelimeler
Microwave drying, apple, moisture content, moisture ratio, colour analysis, Vegetables
Kaynak
Proceedings of the Institution of Mechanical Engineers Part E-Journal of Process Mechanical Engineering
WoS Q Değeri
Q3
Scopus Q Değeri
Q3
Cilt
227
Sayı
4
