The effect of thickness and power on the Hayward variety in drying process of kiwifruit using microwave
Keywords:
Dryer, Kiwifruit, Microwave, Power, Thickness.Abstract
In this study, the rate of microwave drying method kiwifruit (Hayward variety) was studied. Samples in a completely randomized design with three different thicknesses of 4, 6 and 8 mm and weight of 15 g and three power of 200, 300 and 400W, with three replications, were dried in the microwave dryer. The samples were weighed every 30 seconds, and then moisture ratio was obtained. According to the results of experiments with different thicknesses Kiwifruit by increasing power, drying time decreased. The amount of effective moisture diffusion coefficient of kiwifruit slices with thickness of 4, 6 and 8 (mm), 3.25×10-9 to 6.49×10-9 (m2/s) and 3.65×10-9 to 1.83×10-8 (m2/s) and 1.29×10-8 to 3.25×10-8 (m2/s) was changed. The value of the effective activation energy and constant moisture with thickness of 4, 6 and 8 mm, -18.1(w/g) and , -43.1 (w/g) and 9×10-8 and -25.1 (w/g) and 9×10-8 were obtained, respectively.
