Drying of hicaz pomegranate (Punica granatum L.) arils by infrared, microwave and convective methods

In this study, Hicaz pomegranate arils were dried by different drying methods. Among the drying methods, the hot air drying method has been chosen to represent the traditional drying method. Microwave energy and infrared radiation energy were also selected from the newly developed drying technologies and drying characteristics were determined. In the scope of the study, drying experiments were carried out with hot air and infrared radiation energy at 50 and 90 °C. Experiments with microwave energy drying were made with 180, 360, 540 and 720 W power options. The color parameters of the dried products are measured. 9 different mathematical models were used to estimate the drying behavior of thin- layer dried products. Results of regression analysis of the studied models indicated that Midilli and Henderson & Pabis models exhibit the best fit to data obtained for hot air, microwave and infrared radiation drying. In the drying experiments, drying at 50 °C hot air and infrared radiation was carried out in 6526 and 3109 minutes, respectively, whereas drying at 90 °C was carried out in 571 and 76 minutes, respectively. Microwave drying experiments were carried out at the highest and lowest power levels (720-180 W) in 14 and 56 minutes, respectively. Color parameter values of dried and fresh Hicaz pomegranate arils were compared using the Duncan Multiple Comparison Test. L*a*b* values of dried pomegranate arils at 90 °C infrared power and 180 W microwave output power were similar to fresh ones.