Microwave and infrared drying kinetics and energy consumption of cherry tomatoes

Chemical Industry and Chemical Engineering Quarterly

卷:26

Kipcak Azmi Seyhun¹  Doymaz İbrahim¹ 

[1] Department of Chemical Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Esenler, Istanbul, Turkey;

关键词: cherry tomato;    drying kinetics;    infrared drying;    microwave drying;    effective moisture diffusivity;    activation energy;   

DOI  :  10.2298/CICEQ190916039K

来源: DOAJ

【 摘 要 】

In this study, the effect of different microwave and infrared power levels on drying kinetics of cherry tomatoes is investigated. Drying experiments are carried out with the power levels of 90, 180, 270 and 360 W (5.625, 11.250, 16.875 and 22.500 W/g as power density) in microwave studies and 74, 83 and 104 W (0.871, 0.976 and 1.224 W/g as power density) in infrared studies. The obtained experimental moisture ratios are fitted to seven different widely used thin-layer models and the results showed that Weibull and Aghbashlo et al. models best fit the data for microwave and infrared drying of cherry tomatoes. The effective moisture diffusivities for microwave and infrared drying studies are calculated between 5.46×10-8 and 4.24×10-7 m2/s and 7.33×10-9– –8.24×10-9 m2/s, respectively. Additionally, microwave and infrared activation energies are found to be 9.4654 and 0.3162 kW/kg, respectively.

【 授权许可】

Unknown