Volume 11, Issue 45 (2014)                   FSCT 2014, 11(45): 143-150 | Back to browse issues page

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Investigation of mulberry drying kinetics and moisture Diffusivity under microwave oven Khafajeh H.1, Banakar A. 2 , Zarein M.3, Khoshtaghaza M. H.4. FSCT 2014; 11 (45) :143-150
URL: http://fsct.modares.ac.ir/article-7-7732-en.html
Investigation of mulberry drying kinetics and moisture Diffusivity under microwave oven Khafajeh H.1, Banakar A. 2 , Zarein M.3, Khoshtaghaza M. H.4
Abstract:   (4621 Views)
In this research drying kinetics, moisture diffusivity, determination of most appropriate mathematical modeling and activation energy of white mulberry were studied under microwave oven. For determination of most appropriate model, the highest value of R2 and the lowest values of c2and RMSE were used. For mathematical modeling, nine empirical models were fitted on experimental data and the best model was selected. The result of regression analysis showed that Midilli model has the best fitting with data. Moreover, the highest and lowest values of moisture diffusivity were obtained as 5.3×10-6 and 1.42×10-6 at power of 500 W and 200 W, respectively. Also the values of activation energy and moisture diffusivity in the drying of white mulberry were obtained as 10.83 and 1E-5 respectively, based on an exponential relationship. Finally, the value of specific energy consumption for drying of white mulberry was found between 0.7 to 2.58.  
Keywords: White mulberry, Microwave oven, Mathematical modeling, Moisture diffusivity, Activation energy
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Received: 2014/03/16 | Accepted: 2014/03/16 | Published: 2014/06/1
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