Microwave and Infrared Drying Characteristics  of Mango Slices

İbrahim DOYMAZ

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

Makale detayları

Microwave and Infrared Drying Characteristics of Mango Slices

Yazarlar:

İbrahim DOYMAZ

Yayıncı:

Celal Bayar University

Dergi:

Celal Bayar University Journal of Science 2017 Vol.13 Issue 3, pp.681-688

Belge Tipi:

Makale

Yayın Tarihi:

9/2017

Belge Dili:

Türkçe

Document ID (Org No.):

2000706444

Sıklık:

Üç Aylık

eISSN:

1305-1385

pISSN:

1305-130X

DOI:

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

Özet:

 


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.

.

Makale detayları

Microwave and Infrared Drying Characteristics of Mango Slices

Yazarlar: İbrahim DOYMAZ

Yayıncı: Celal Bayar University

Dergi: Celal Bayar University Journal of Science 2017 Vol.13 Issue 3, pp.681-688

Belge Tipi: Makale

Yayın Tarihi: 9/2017

Belge Dili: Türkçe

Document ID (Org No.): 2000706444

Sıklık: Üç Aylık

eISSN: 1305-1385

pISSN: 1305-130X

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

Sayı

Yazarlar:

İbrahim DOYMAZ

Yayıncı:

Celal Bayar University

Dergi:

Celal Bayar University Journal of Science 2017 Vol.13 Issue 3, pp.681-688

Belge Tipi:

Makale

Yayın Tarihi:

9/2017

Belge Dili:

Türkçe

Document ID (Org No.):

2000706444

Sıklık:

Üç Aylık

eISSN:

1305-1385

pISSN:

1305-130X

DOI:

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