DRYING OF LIME SLICES BY MICROWAVE AND COMBINED MICROWAVE-CONVECTIVE METHODS

DRYING OF LIME BY DIFFERENT METHODS

  • N. IZLI
  • O. TASKIN
  • G. IZLI

Abstract

This research deals with lime samples and aims to investigate the impacts of microwave and combined microwave-convective drying applications. According to the statistical outcomes, models of Midilli et al. and Page were discovered to give more suitable predictions than the other models. Increasing level of both temperature and microwave power, induced a significant reduction in the drying interval while increasing Deff values. Drying experiment at 90 W - 55 °C ensured the best values in color parameter of a*(greenness) and energy consumption. Experiments made with using different techniques will help to select the appropriate drying technique for the relevant sectors.
Published
2019-03-11
How to Cite
IZLI, N.; TASKIN, O.; IZLI, G.. DRYING OF LIME SLICES BY MICROWAVE AND COMBINED MICROWAVE-CONVECTIVE METHODS. Italian Journal of Food Science, [S.l.], v. 31, n. 3, mar. 2019. ISSN 1120-1770. Available at: <https://chiriottieditori.it/ojs/index.php/ijfs/article/view/1302>. Date accessed: 22 oct. 2019. doi: https://doi.org/10.14674/IJFS-1302.