SELECTION OF MODELS FOR MICROWAVE AND HOT AIR DRYING OF LAUREL BERRY

ERDEM T., ÖZTEKİN M. S.

12th International Congress on Mechanization and Energy in Agriculture (ADAGENG2014), Nevşehir, Turkey, 3 - 06 September 2014, vol.1, no.1

  • Publication Type: Conference Paper / Full Text
  • Volume: 1
  • City: Nevşehir
  • Country: Turkey
  • Çukurova University Affiliated: Yes

Abstract

In this study microwave and hot air drying were investigated for drying of laurel berries. The temperature levels for hot air drying were 60, 70 and 80 ºC, respectively. The power levels for microwave application were 180, 360, 540, 720 and 900 W, respectively. Drying time of laurel berries by hot air at the temperature of 80oC was 12 hours. By using microwave energy at the power of 900 W the drying time was only 12 minutes. For mathematical modeling, Newton, Page, Modified Page, Henderson and Pabis, Logarithmic, Wang and Singh, Diffusion Approach, Verma, Two Term Exponential, Simplifed Fick’s Diffusion, Midilli-Kucuk models were used. The performance 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. According to calculations Midilli-Kucuk and Verma model were best proper equations to predict thin layer drying behaviour of laurel berries.