Characteristics of chard leaves during microwave, convective, and combined microwave-convective drying

Alibas İ.

DRYING TECHNOLOGY, cilt.24, sa.11, ss.1425-1435, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 24 Sayı: 11
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1080/07373930600952776
  • Dergi Adı: DRYING TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1425-1435
  • Anahtar Kelimeler: chard, color, convective, drying, microwave, HOT-AIR, OSMOTIC DEHYDRATION, KINETICS, APPLE
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

Chard leaves (Beta vulgaris L. var. cicla), which weighs 25g with a moisture of 9.35 (db), were dried using three different drying methods, microwave, convective, and combined microwave-convective. Drying continued until leaf moisture fell down to 0.1 (db). Drying periods lasted 5-9.5, 22-195, and 1.5-7.5 min for microwave, convective, and combined microwave-convective drying, respectively, depending on the drying level. In this study, measured values were compared with predicted values obtained from Page's semi-empirical equation. Optimum drying period, color, and energy consumption were obtained for combined microwave and convective drying. The optimum combination level was 500W microwave applications at 75 degrees C.