Investigation and Analysis of Drying Kinetics of Carrot Layers with Microwave Oven

Document Type : Original Article

Authors

1 Department of Mechanical Engineering of Agricultural Machinery, Faculty of Shahriar, Technical and Vocational University (TVU), Tehran, Iran.

2 Lecturer, Department of Mechanical Engineering of Agricultural Machinery, Faculty of Shahriar, Technical and Vocational University (TVU), Tehran, Iran.

Abstract

Microwaves are one of the fastest methods of drying food whose energy is comparable to that of hot air drying.In this paper, the kinetics of drying film-thin carrot layers was investigated and analyzed. First, the carrots were cut into 2.5 mm and 5 mm thicknesses and then the experiments were carried out using Samsung M945 Microwave. Microwave power and shape of the carrot layers affected the drying time and effective moisture penetration to the extend that the drying time was reduced by 57.5%. The moisture penetration for the samples with 2.5 and 5 mm thickness changed from 1.35 ´ 10-7 to 3.6 ´ 10-7 m2 /s and 5.37 ´ 10-7 to 1.06 ´ 10-6, respectively.

Keywords

References

References
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Karafan Quarterly Scientific Journal
Volume 17, Issue 2 - Serial Number 48
Agriculture
September 2020
Pages 127-134

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History

  • Receive Date: 27 April 2020
  • Revise Date: 13 September 2020
  • Accept Date: 19 September 2020

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