Microwave and Infrared Drying Characteristics of Mango Slices

Authors : İbrahim DOYMAZ

Pages : 681-688

Doi:10.18466/cbayarfbe.339337

View : 19 | Download : 14

Publication Date : 2017-09-30

Article Type : Research Paper

Abstract :In this study, mango slices were dried with using both microwave and infrared methods. The microwave and infrared power levels are determined between 90 – 800W and 75 – 104 W, respectively. The results of this study show that microwave and infrared power levels have an effect on drying kinetics. Five thin-layer drying models that were widely used in the literature were applied to the experimental data and the effective moisture diffusivity, activation energy and energy consumptions are also calculated. Midilli & Kucuk model was the best fits of experimental data for both microwave and infrared drying. The effective moisture diffusivity values were determined to be between 2.28 × 10 -9 and 4.66 × 10 -8 m 2 /s, and 5.07 × 10 –10 - 1.27 × 10 –9 m 2 /s for microwave and infrared drying, respectively. The values of activation energy for microwave and infrared drying were found as 39.135 and 4.482 kW/kg, respectively.
Keywords : Drying, Effective Moisture Diffusivity, Infrared, Mango, Microwave