In this research, drying characteristics and energy requirements for microwave drying of potato slices\r\nwere reported at four microwave power densities, 5, 10, 15 and 20 W/g. During the experiments, potato slices were dried to\r\nthe final moisture content of 0.08 from 2.294 (kgH2O/kgdry matter). The experimental data were fitted to six drying models:\r\nLinear, Lewis, Henderson and Pabis, Wang and Singh, Page, and Midilli et al. models. The models were compared using the\r\ncoefficient of determination, root mean square error and reduced chi-square. The Midilli et al. model best described the drying\r\ncurve of potato slices. The effective moisture diffusivity was determined by using Fickââ?¬â?¢s second law and was observed to lie\r\nbetween 0.025Ã?â??108 and 3.05Ã?â??108 m2/s for the potato samples. The minimum and the maximum energy requirements for\r\ndrying of potato slices were also determined as 4.22 MJ/kgH2O and 10.56 MJ/kgH2O for 15 and 5 W/g, respectively.
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