Ten semi-theoretical and empirical models were fitted to the experimental data to evaluate and select the best model for thin-layer drying of pomegranate arils. Experiments were conducted at six temperature levels of 45, 50, 55, 60, 65 and 70 °C and three levels of air velocity (0.5, 1 and 1.5 m/s). Microwave pretreatments were used for samples and the results were compared to those of control (no pretreatments). Regression analysis of mathematical models showed that the Midilli et al. model fitted best to the measured data. Midilli et al. model coefficients increased with increasing temperature and air velocity. Also, the results of statistical analyses showed that pretreatment of pomegranate arils significantly reduces drying time.
(2013). Effect of microwave pretreatment on drying time of pomegranate arils and Simulation model coefficients. Journal of food science and technology(Iran), 10(38), 113-126.
MLA
. "Effect of microwave pretreatment on drying time of pomegranate arils and Simulation model coefficients", Journal of food science and technology(Iran), 10, 38, 2013, 113-126.
HARVARD
(2013). 'Effect of microwave pretreatment on drying time of pomegranate arils and Simulation model coefficients', Journal of food science and technology(Iran), 10(38), pp. 113-126.
CHICAGO
, "Effect of microwave pretreatment on drying time of pomegranate arils and Simulation model coefficients," Journal of food science and technology(Iran), 10 38 (2013): 113-126,
VANCOUVER
Effect of microwave pretreatment on drying time of pomegranate arils and Simulation model coefficients. Journal of food science and technology(Iran), 2013; 10(38): 113-126.
