Drying kinetic and physical properties of green laird lentil (Lens culinaris) in microwave drying

Isik E., İZLİ N., Bayram G., TURGUT İ.

AFRICAN JOURNAL OF BIOTECHNOLOGY, vol.10, no.19, pp.3841-3848, 2011 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 10 Issue: 19
  • Publication Date: 2011
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Pollution Abstracts, Veterinary Science Database
  • Page Numbers: pp.3841-3848
  • Bursa Uludag University Affiliated: Yes


The objective of this study was to study the drying kinetics of green laird lentil (Lens culinaris) in microwave drying method. The drying data were fitted to the various thin-layer models. All the models were compared using three statistical parameters, that is, coefficient of determination R-2, reduced mean square of the deviation X-2 and root means square error RMSE. Also, the lentil's physical and mechanical features crude protein, oil and ash parameters were specified under different microwave levels. It was concluded according to these values that the recommended model is the best model, which can define the drying curves at the practices at 300, 400, 550, 700 and 800 W in drying lentil by microwave.