Characteristics of chard leaves during microwave, convective, and combined microwave-convective drying
Date
2006
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Taylor & Francis
Abstract
Chard leaves (Beta vulgaris L. var. cicla), which weighs 25g with a moisture of 9.35 (db), were dried using three different drying methods, microwave, convective, and combined microwave-convective. Drying continued until leaf moisture fell down to 0.1 (db). Drying periods lasted 5-9.5, 22-195, and 1.5-7.5 min for microwave, convective, and combined microwave-convective drying, respectively, depending on the drying level. In this study, measured values were compared with predicted values obtained from Page's semi-empirical equation. Optimum drying period, color, and energy consumption were obtained for combined microwave and convective drying. The optimum combination level was 500W microwave applications at 75 degrees C.
Description
Keywords
Engineering, Microwave, Drying, Convective, Chard, Color, Apple, Kinetics, Osmotic dehydration, Hot-air, Energy utilization, Microwaves, Moisture, Plants (botany), Chard leaves, Convective, Microwave applications
Citation
Alibaş, İ. (2006). ''Characteristics of chard leaves during microwave, convective, and combined microwave-convective drying''. Drying Technology, 24(11), 1425-1435.