DRYING OF LIME SLICES BY MICROWAVE AND COMBINED MICROWAVE-CONVECTIVE METHODS

Izli N., Taskin O., Izli G.

ITALIAN JOURNAL OF FOOD SCIENCE, vol.31, no.3, pp.487-500, 2019 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 31 Issue: 3
  • Publication Date: 2019
  • Doi Number: 10.14674/ijfs-1302
  • Journal Name: ITALIAN JOURNAL OF FOOD SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.487-500
  • Keywords: activation energy, color, drying kinetics, effective moisture diffusivity, specific energy consumption, CITRUS-LATIFOLIA-TANAKA, MOISTURE DIFFUSIVITY, CAPSICUM-ANNUUM, KINETICS, DEHYDRATION, QUALITY, VACUUM, COLOR, MUSHROOM, ENERGY
  • Bursa Uludag University Affiliated: Yes

Abstract

This research deals with lime samples and aims to investigate the impacts of microwave and combined microwave-convective drying applications. According to the statistical outcomes, models of Midilli et al. and Page were discovered to give more suitable predictions than the other models. Increasing level of both temperature and microwave power, induced a significant reduction in the drying interval while increasing D-eff values. Drying experiment at power 90 W and temperature 55 degrees C ensured the best values in color parameter of a* (greenness) and energy consumption. Experiments made with using different techniques will help to select the appropriate drying technique for the relevant sectors.