Determination and Mathematical Modeling of Drying Kinetics of Avocado Slices by Tunnel Type Solar Drying and Microwave Drying Method

Authors : Sevil KARAASLAN, Kamil EKİNCİ

Pages : 305-312

Doi:10.19113/sdufenbed.1237480

View : 40 | Download : 41

Publication Date : 2023-08-25

Article Type : Research Paper

Abstract :Within the scope of this study, drying studies of avocado fruit using a solar tunnel dryer were experimentally carried out in Isparta conditions. At the same time, avocado slices were dried in a laboratory-dimensioned household microwave dryer. In the experiments, avocado fruits were studied at 4 mm slice thickness. Also, time dependent moisture content, drying rate and drying characteristics of avocado slices are reported. Avocado fruits with an initial moisture content of 71.51±0.35% insert ignore into journalissuearticles values(w.b.); were dried both by solar drying method and by microwave drying method until their moisture content was 14.23±0.16% insert ignore into journalissuearticles values(w.b.);. Drying processes took approximately 3 days for avocados with 4 mm slice thickness in the solar powered system. In the microwave dryer, dehydration times were founded as 76, 34 and 14 minutes, respectively, at 180W, 360W and 540W microwave powers. The drying data obtained from the experiments were performed to 8 different model equations. While determining the best model equation, coefficient of determination insert ignore into journalissuearticles values(R2); should be the largest, standard error of prediction insert ignore into journalissuearticles values(SEE);, mean square error insert ignore into journalissuearticles values(RMSE); and chi-square insert ignore into journalissuearticles values(χ2); should be minimum. In both drying methods, the most suitable dehydration model equation was founded as the Alibaş model equation.
Keywords : avokado, güneş enerjili tünel tipi kurutucu, mikrodalga, modelleme