Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2013
Volume 16
Issue 4
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Chayjan R. , Alaei B. 2013. CHARACTERISTICS OF THIN LAYER MICROWAVE DRYING OF APRICOT, EJPAU 16(4), #12.
Available Online: http://www.ejpau.media.pl/volume16/issue4/abs-12.html

CHARACTERISTICS OF THIN LAYER MICROWAVE DRYING OF APRICOT

Reza Amiri Chayjan, Behnam Alaei
Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran

 

ABSTRACT

Characteristics of thin layer microwave drying of apricot slices were evaluated in a laboratory scale microwave dryer. The drying experiments were carried out at 90, 270, 450, 630 and 900 W. Drying behaviors of apricot slices as well as the effect of drying conditions on moisture loss trend, drying rate, effective diffusion coefficient, color, shrinkage and energy consumption of apricot slices dried in microwave dryer are discussed in this study. Six mathematical models were used to predict the moisture ratio of the samples in thin layer drying. Results showed that the Midilli model had supremacy in prediction of apricot slices drying behavior. The maximum drying rate for various microwave power were 1.42 and 2.70 gwater/gdry matter.min. Effective moisture diffusivity was estimated in the range of 1.64×10-9 to 1.07×10-8 m2/s. Minimum total color difference (21.82) and shrinkage (53.03%) were achieved at microwave power 90 W. Energy consumption of the experiments was estimated to be in the range of 0.038 to 0.057 kWh and the model was proposed to determine appropriate microwave power for drying of apricot slices.

Key words: apricot, microwave dryer, moisture diffusivity, color, shrinkage.


Reza Amiri Chayjan
Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
Postal Code: 6517833131
TEL: (+98) 811 4424014; FAX: (+98) 811 4424012;
amirichayjan@gmail.com
email: amirireza@basu.ac.ir

Behnam Alaei
Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
Postal Code: 6517833131

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.