Microwave Drying of Orange Peels and Its Mathematical Models


ERDEM T. , ÖZTEKİN M. S. , KARAASLAN S.

12th International Congress on Mechanization and Energy in Agriculture (ADAGENG2014), Nevşehir, Türkiye, 3 - 06 Eylül 2014, cilt.2014-10, no.4, ss.329-334

  • Cilt numarası: 2014-10
  • Basıldığı Şehir: Nevşehir
  • Basıldığı Ülke: Türkiye
  • Sayfa Sayısı: ss.329-334

Özet

Abstract: Turkey is one of the orange producing countries which are located at north border of orange growing region. Because of the climatic conditions many products are waste material. Annually 12% of citrus production is scrapped among 3.6 million productions in Turkey.  In addition to this citrus peels are by-products of the juice extraction industry. Therefore the study aims to search the possible way to valorise orange peel use as feedstock. In the study, orange (Valencia) peel was dried in microwave oven and drying parameters and its mathematical models were investigated. The selected microwave power levels were (180, 360, 540, 720 and 900 W) and behaviour’s on drying time, drying rate of orange peels were investigated. The drying data were applied to nine different mathematical models, namely, Newton, Page, Modified Page, Henderson and Pabis, Logarithmic, Wang and Singh, Diffusion Approach, Verma, Two Term Exponential, Midilli-Kucuk Equation Models. The performances of these models were compared according to the coefficient of determination (R2), standard error of estimate (SEE) and residual sum of squares (RSS), between the observed and predicted moisture ratios. It was found that the Midilli-Kucuk model described the drying curve best in all drying methods (R2 =0.9995-1.0000, SEE=0.0033-0.0173, RSS=0.0001-0.0060).

Keywords: Orange Peel, Drying, Microwave, Modelling.