Investigation of Microwave Power Effects on Drying Kinetics and Energy Efficiency of Banana Samples
Keywords:
microwave power, energy efficiency, moisture diffusivity, activation energy, banana samples
Abstract
The banana samples were dried in a laboratory scale microwave oven at different powers of 200 300 400 and 500 W The results showed that microwave power significantly influenced the total heating time and energy efficiency of drying processing In this study the measured moisture ratio MR values were fitted and compared with predicted values obtained from Midilli s thin layer drying semi-empirical equation Highest value of R2 and the lowest values of 2 and RMSE for banana samples at different powers are obtained as 0 9999 1 6618 10-5 and 0 0043 respectively Also within the range of microwave power values 200 500 W effective moisture diffusivities were found to be 1 4 10-5 to 5 52 10-5 m2 min The microwave power dependence of the effective diffusivity coefficient followed an Arrhenius-type relationship The activation energy for the moisture diffusion was determined to be 11 2 W g Increasing the microwave power resulted in a considerable increase in average energy efficiency and it was in the range of 8 8 to 39
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Published
2015-03-15
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