A study on microwave assisted drying characteristics of red pepper
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The method of drying red pepper by means of a combination of convectional oven plus microwave was investigated in this study. Red pepper was dried using hot air, microwave and a combination of microwave plus hot air. Therefore, some factors such as drying time, ratio of drying, changes in color, drying using microwave power settings above levels of energy consumption, drying by microwave power and hot air drying, only hot air drying, etc. were inspected for red pepper during relevant study. The models of Wang and Singh; Page; Improved Page; Henderson and Pabis; Newton; Logaritmical; Diffusion Approach; Verma; Exponential with Two-Terms; Simplified Fick Diffusion; Midilli; and Kucuk were compared so that moisture content for drying times of products could be determined in a given time by means of a laboratory dryer with microwave feature. The performances of aforesaid models were compared according to the determination coefficient (R-2), standard error of estimate (SEE) and residual sum of squares (RSS). It was found that the models of Midilli and Kucuk expressed the drying attitude of products better than the others.