Mathematical Modeling, Energy Consumptionand Thin Layer Drying Kinetics of Carrot Slices Under Microwave Oven

ABSTRACT: The thin-layer drying characteristics of carrot slices were investigated under four microwave powers; 100, 300, 500 and 700 W and slice thickness of 7 mm. Data were analyzed to obtain diffusivity values from the period of falling drying rate. Five mathematical models for describing the thin-layer drying behavior of carrot were investigated. The results show that the Midilliet al. is the most appropriate model for drying behavior of thin layer carrot slices. An analysis of variance (ANOVA) revealed that microwave power significantly affected the drying time, drying rate, effective diffusivity and specific energy consumption. The effective diffusivity varied from 4.23×10?7 to 7.34×10?6 m2/s, and the activation energy was determined to be 92.33W/g.Specific energy consumption values ranged 10.27 to 23.29kW×h/kg water and the optimized specific energy consumption was obtained 300 W microwave levels.