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Dergiler / Celal Bayar Üniversitesi Fen Bilimleri Dergisi / 2017 / Cilt: 13 - Sayı: 3

Microwave and Infrared Drying Characteristics of Mango Slices

İbrahim DOYMAZ
Sayfa
681–688
Yayın Tarihi
2017-09-30
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

The values of activation energy for microwave and infrared drying were found as 39.135 and 4.482 kW/kg, respectively.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:In this study, mango slices were dried with using both microwave and infrared methods.
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Temel Bulgular & Veri:The microwave and infrared power levels are determined between 90 – 800W and 75 – 104 W, respectively.
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Sonuç & Katkı:The values of activation energy for microwave and infrared drying were found as 39.135 and 4.482 kW/kg, respectively.
🔬Tür:Modelleme & Sayısal Simülasyon
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Drying · Effective Moisture Diffusivity · Infrared

Abstract

In this study, mango slices were dried with using both microwave and infrared methods. The microwave and infrared power levels are determined between 90 – 800W and 75 – 104 W, respectively. The results of this study show that microwave and infrared power levels have an effect on drying kinetics. Five thin-layer drying models that were widely used in the literature were applied to the experimental data and the effective moisture diffusivity, activation energy and energy consumptions are also calculated. Midilli & Kucuk model was the best fits of experimental data for both microwave and infrared drying. The effective moisture diffusivity values were determined to be between 2.28 × 10-9 and 4.66 × 10-8 m2/s, and 5.07 × 10–10 - 1.27 × 10–9 m2/s for microwave and infrared drying, respectively. The values of activation energy for microwave and infrared drying were found as 39.135 and 4.482 kW/kg, respectively.

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Bu Makaleye Atıf Yap

DOYMAZ, İ. (2017). Microwave and Infrared Drying Characteristics of Mango Slices. Celal Bayar Üniversitesi Fen Bilimleri Dergisi, Cilt: 13 - Sayı: 3, 681–688. https://ajindex.com/articles/114878

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