Mi̇krodalga Koşullarinda Muzun Köpük Kurutma Özelli̇kleri̇ni̇n Modellenmesi̇

Abstract

In this study, it was aimed to dry banana using microwave-assisted foam-mat drying and to identify the drying behavior. Foam-mat drying of banana foam was made using a microwave oven at output power of 100, 180, 300, 450 and 600 W. Effective moisture diffusivities were obtained in the range of 5.9536 x 10 -9 and 3.5692 x 10 -8 m 2 s -1 . Activation energy was determined as 10.80 W g -1 of microwave dried banana foam. Besides, to find the best model to experimental moisture ratio values, thin layer models of Page, Wang and Singh, Midilli and others, Silva and others, two-term and Peleg were applied. As a result, Midilli and others' model gave a better fit than others with highest value of R 2 , lowest values of RMSE, RSS and χ 2 .

Mathematical Modeling of Microwave-Assisted Foam-Mat Drying of Kefir

“…Model Fitting and Data Analysis. Moisture ratio (MR = ðm t − m e Þ/ðm i − m e Þ) was first calculated, where m t was the moisture content at any time and m e and m i were the equilibrium and initial moisture content (g H 2 O g -1 DS), respectively, in order to fit the drying data to selected models: Page [20], Peleg [21], Silva and others [22], Henderson and Pabis [23], Wang and Singh [9,24], Midilli and others [12], and modified Midilli and others [25]. Fitting of drying data to models was made with the software of Sigma Plot (Systat Software Inc., USA) using nonlinear least squares regression analysis.…”

“…This method was applied for the drying of mango [2], yogurt [3,4], avocado [5], taro [6], apple juice [7], and coconut milk [8]. In addition, as an alternative method of drying, microwave drying provides homogeneous spread of heat and faster rate of drying that saves energy and reduces drying time and cost [9].…”