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Microwave drying of green bean slices: drying kinetics and physical quality

Author

Listed:
  • Ibrahim DOYMAZ

    (Department of Chemical Engineering, Yildiz Technical University, Esenler, Istanbul, Turkey)

  • Azmi Seyhun KIPCAK

    (Department of Chemical Engineering, Yildiz Technical University, Esenler, Istanbul, Turkey)

  • Sabriye PISKIN

    (Department of Chemical Engineering, Yildiz Technical University, Esenler, Istanbul, Turkey)

Abstract

Several microwave power settings were applied to green beans in order to determine the effect on the drying kinetics along with the rehydration ratio and colour values. In the experiments, several microwave power settings were studied as 180, 360, 600, and 800 W. From the results, it is seen that the level of microwave power affected the drying kinetics, rehydration ratio, and colour of the beans slightly. The nine best known thin-layer drying models that were used in literature were applied to the experimental data and the results showed that Midilli et al. model best fits the experimental data for the drying kinetics of green bean slices. Effective moisture diffusivity was found to be between 1.387 × 10-8 and 3.724 × 10-8 m2/s. Using modified Arrhenius type equation the activation energy was found as 19.185 kW/kg. The rehydration ratio of samples dried at 800 W was higher than those of samples at other power settings. It was observed that an increase in the microwave power increased the brightness and yellowness, on the contrary, it decreased the greenness of the dried samples.

Suggested Citation

  • Ibrahim DOYMAZ & Azmi Seyhun KIPCAK & Sabriye PISKIN, 2015. "Microwave drying of green bean slices: drying kinetics and physical quality," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(4), pages 367-376.
    • Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:4:id:566-2014-cjfs
    DOI: 10.17221/566/2014-CJFS
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    References listed on IDEAS

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    1. Ibrahim DOYMAZ & Azmi Seyhun KIPCAK & Sabriye PISKIN, 2015. "Characteristics of thin-layer infrared drying of green bean," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(1), pages 83-90.
    2. Mortaza Aghbashlo & Mohammad Hossien Kianmehr & Akbar Arabhosseini & Tayyeb Nazghelichi, 2011. "Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(5), pages 528-538.
    3. VijayaVenkataRaman, S. & Iniyan, S. & Goic, Ranko, 2012. "A review of solar drying technologies," Renewable and Sustainable Energy Reviews, Elsevier, vol. 16(5), pages 2652-2670.
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