Drying Characteristics of Zucchini and Empirical Modeling of Its Drying Process
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Tarih
2017
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Özet
The aim of the study was to dry zucchini (Cucurbita pepo) by two different methods (convective
hot-air (CHD) and microwave-assisted drying (MWD)). The effect of air temperature (60, 70 and
80°C), microwave (MW) power (180, 360, 540 W) and sample thickness (5 and 10 mm) on some drying
characteristics of zucchini were investigated. Thirteen mathematical models available in the literature
were fitted to the experimental moisture ratio data. The coefficients of the models were determined by
non-linear regression analysis. It was determined that the model that fits the moisture ratio data the
best varies at different drying conditions. Increasing drying temperature and MW power and reducing
sample thickness improved the drying rate and drying time. Drying in microwave has reduced the
drying time by 52-64% for zucchini. It was found that the effective moisture diffusivities increased
with increasing temperature and MW power. MWD samples had better rehydration ratios compared
to ones dried only in tray drier for 5 mm thickness.
