Experimental investigation and mathematical modeling of microwave drying behavior of some vegetables and fruits

In this study, microwave drying behaviors of apricot, kiwi and mint leaves were experimentally investigated. Different microwave powers (100W, 300W, 450W, 600W, 700W and 800W), mass loss and drying time were measured and by using these values mass ratio, dimensionless mass ratio, drying rate and mass shrinkage ratio were estimated and variation of colors were observed. Mathematical modeling was performed by using 23 different model equations to determine thin layer or single layer drying behavior of vegetables and fruits. For comparison of equations obtained from modeling, 14 different evaluation criteria were used and the best five drying model ere determined. As a result, it was determined that the most suitable microwave powers were 100W, 700W, 700 W and the best drying models were Weibull, Modifiye Midilli-Kucuk (Alibas) and Midilli-Kucuk for apricot, kiwi and mint leaves, respectively. However, it was observed that the microwave drying method significantly reduced the drying time.