Experimental investigation of effect of different drying methods on drying behavior of pamukova quince

Keywords: Quince, Drying, Freeze, Microwave and Laboratory Oven In this study, the "quince" grown in natural conditions in Sakarya Pamukova was dried with different drying methods. Quinces were sliced in two different sizes as 6 mm and 15 mm and drying behavior is investigated with three different drying methods without any pretreatment. Drying experiments; in microwave oven at 120, 350 and 700 W, in laboratory type oven at temperatures of 105, 110 and 120 ℃ and in freeze dryer at -45 ℃, 0.352 torr. Moisture rates, drying rates and effective diffusion coefficients of the samples taken during tests were calculated. Experiments performed in each condition were repeated at least three times, standard deviations of the data were taken and uncertainty analysis was performed. Experimental data were modeled by Newton, Page, Wang and Singh, Logarithmic, Henderson and Pabis, Two terms, Midilli and Diffusion Approach drying models used in the literature. The performances of these models were determined by calculating the correlation coefficient (R²) and square root of the mean error square (RMSE) values between the observed and estimated humidity rates, and it was observed that the best model was the pony model with the lowest error. The best model was determined by calculating the correlation coefficient (R²) and the square root of the mean square of the error squares (RMSE) between the observed as Midilli model with the lowest error.