Microwave and Infrared Drying Characteristics of Mango Slices

Year 2017, Volume: 13 Issue: 3, 681 - 688, 30.09.2017

İbrahim Doymaz

https://doi.org/10.18466/cbayarfbe.339337

Cited By: 2

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 m²/s, and 5.07 × 10^–10
- 1.27 × 10^–9 m²/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

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