سینیتیک خشک کردن دانه های انار و میزان انرژی مصرفی در خشک کردن به روش مایکروویو

In this study, the drying behavior and the effects of different drying conditions on the trend of moisture loss and effective diffusion coefficient in sweet and sour pomegranate were determined. The best drying model, energy consumption and activation energy values were also determined for the two varieties using microwave drying. Results of regression analysis of mathematical models points to the page model as the one best described the data. Effective diffusion coefficient of pomegranate arils was found to be 3.43´10-10 to 32.05´10-10 m2/s. Activation energy was determined to be 17.22 and 23.83 kJ for sweet and sour pomegranates respectively. In addition, consumed energy consumption drying of for sweet and sour pomegranate arils was 0.167 to 0.383 kW/kg respectively.