DRYING OF ZUCCHINI AND CARROT SLICES: INFLUENCE OF TISSUE STRUCTURE ON MASS TRANSFER PARAMETERS
Dehydration Characteristics of Microwave-Dried Zucchini and carrot
Keywords:Microwave power, Drying, Product structure, Diffusivity, Activation energy
The present work aimed mainly at investigating the influence of tissue structure on dehydration characteristics of zucchini and carrot. Microwave power levels of 100, 350, 550 and 750 W used to dehydrate the samples with thicknesses of 3, 5, 7 and 9 mm. The results showed that moisture removal from the slices occurred in a short accelerating period at the process beginning followed by a falling rate period. The moisture diffusivity increased with both increasing microwave power and the samples thickness where the average values for zucchini and carrot slices changed from 1.17Ã—10-8 to 9.42Ã—10-8 and from 0.73Ã—10-8 to 5.51Ã—10-8 m2 s-1, respectively. The average activation energy for zucchini and carrot slices varied in the range of 1.22â€“1.68 and 1.57â€“1.84 W g-1, respectively and decreased with increasing samples thickness.
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