Investigation of Microwave Power Effects on Drying Kinetics and Energy Efficiency of Banana Samples

1
Mohammad Zarein
Mohammad Zarein Ph.D.
2
Azar Khodabakhshi
Azar Khodabakhshi
3
Mandana Mahfeli
Mandana Mahfeli
1 Tarbiat Modares University (TMU)

Send Message

To: Author

GJSFR Volume 15 Issue D4

Article Fingerprint

ReserarchID

11464

Investigation of Microwave Power Effects on Drying Kinetics and Energy Efficiency of Banana Samples Banner
  • English
  • Afrikaans
  • Albanian
  • Amharic
  • Arabic
  • Armenian
  • Azerbaijani
  • Basque
  • Belarusian
  • Bengali
  • Bosnian
  • Bulgarian
  • Catalan
  • Cebuano
  • Chichewa
  • Chinese (Simplified)
  • Chinese (Traditional)
  • Corsican
  • Croatian
  • Czech
  • Danish
  • Dutch
  • Esperanto
  • Estonian
  • Filipino
  • Finnish
  • French
  • Frisian
  • Galician
  • Georgian
  • German
  • Greek
  • Gujarati
  • Haitian Creole
  • Hausa
  • Hawaiian
  • Hebrew
  • Hindi
  • Hmong
  • Hungarian
  • Icelandic
  • Igbo
  • Indonesian
  • Irish
  • Italian
  • Japanese
  • Javanese
  • Kannada
  • Kazakh
  • Khmer
  • Korean
  • Kurdish (Kurmanji)
  • Kyrgyz
  • Lao
  • Latin
  • Latvian
  • Lithuanian
  • Luxembourgish
  • Macedonian
  • Malagasy
  • Malay
  • Malayalam
  • Maltese
  • Maori
  • Marathi
  • Mongolian
  • Myanmar (Burmese)
  • Nepali
  • Norwegian
  • Pashto
  • Persian
  • Polish
  • Portuguese
  • Punjabi
  • Romanian
  • Russian
  • Samoan
  • Scots Gaelic
  • Serbian
  • Sesotho
  • Shona
  • Sindhi
  • Sinhala
  • Slovak
  • Slovenian
  • Somali
  • Spanish
  • Sundanese
  • Swahili
  • Swedish
  • Tajik
  • Tamil
  • Telugu
  • Thai
  • Turkish
  • Ukrainian
  • Urdu
  • Uzbek
  • Vietnamese
  • Welsh
  • Xhosa
  • Yiddish
  • Yoruba
  • Zulu

The banana samples were dried in a laboratory scale microwave oven at different powers of 200, 300, 400 and 500 W. The results showed that microwave power significantly influenced the total heating time and energy efficiency of drying processing. In this study, the measured moisture ratio (MR) values were fitted and compared with predicted values obtained from Midilli’s thin layer drying semi-empirical equation. Highest value of R2 and the lowest values of χ 2 and RMSE for banana samples at different powers are obtained as 0.9999, 1.6618×10-5 and 0.0043 respectively. Also, within the range of microwave power values, 200-500 W, effective moisture diffusivities were found to be 1.4×10 -5 to 5.52×10 -5 m 2 /min. The microwave power dependence of the effective diffusivity coefficient followed an Arrhenius-type relationship.

Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

Ethical Approval

No ethics committee approval was required for this article type.

Data Availability

Not applicable for this article.

Mohammad Zarein. 2015. \u201cInvestigation of Microwave Power Effects on Drying Kinetics and Energy Efficiency of Banana Samples\u201d. Global Journal of Science Frontier Research - D: Agriculture & Veterinary GJSFR-D Volume 15 (GJSFR Volume 15 Issue D4): .

Download Citation

Issue Cover
GJSFR Volume 15 Issue D4
Pg. 41- 46
Journal Specifications

Crossref Journal DOI 10.17406/GJSFR

Print ISSN 0975-5896

e-ISSN 2249-4626

Keywords
Classification
GJSFR-D Classification: FOR Code: 079999
Version of record

v1.2

Issue date

June 6, 2015

Language

English

Experiance in AR

The methods for personal identification and authentication are no exception.

Read in 3D

The methods for personal identification and authentication are no exception.

Article Matrices
Total Views: 4260
Total Downloads: 2007
2026 Trends
Research Identity (RIN)
Related Research

Published Article

The banana samples were dried in a laboratory scale microwave oven at different powers of 200, 300, 400 and 500 W. The results showed that microwave power significantly influenced the total heating time and energy efficiency of drying processing. In this study, the measured moisture ratio (MR) values were fitted and compared with predicted values obtained from Midilli’s thin layer drying semi-empirical equation. Highest value of R2 and the lowest values of χ 2 and RMSE for banana samples at different powers are obtained as 0.9999, 1.6618×10-5 and 0.0043 respectively. Also, within the range of microwave power values, 200-500 W, effective moisture diffusivities were found to be 1.4×10 -5 to 5.52×10 -5 m 2 /min. The microwave power dependence of the effective diffusivity coefficient followed an Arrhenius-type relationship.

Our website is actively being updated, and changes may occur frequently. Please clear your browser cache if needed. For feedback or error reporting, please email [email protected]
×

This Page is Under Development

We are currently updating this article page for a better experience.

Request Access

Please fill out the form below to request access to this research paper. Your request will be reviewed by the editorial or author team.
X

Quote and Order Details

Contact Person

Invoice Address

Notes or Comments

This is the heading

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

High-quality academic research articles on global topics and journals.

Investigation of Microwave Power Effects on Drying Kinetics and Energy Efficiency of Banana Samples

Azar Khodabakhshi
Azar Khodabakhshi
Mandana Mahfeli
Mandana Mahfeli
Mohammad Zarein
Mohammad Zarein Tarbiat Modares University (TMU)

Research Journals