Year 2016, Volume 12 , Issue 3, Pages 347 - 353 2016-12-26

Experimental Study and Mathematical Modeling on Thin Layer Microwave Drying of Zucchini (C. pepo) Slices

Hakan YOĞURTÇU [1]


In this study, drying behavior of zucchini (C. pepo) that is a species of Cucurbitaceae family was investigated in microwave oven. Zucchini slices with 3, 6 and 8 mm thick were dried at different microwave output powers (90, 180, 360, 600 W at 2450 MHz frequency) by using domestic microwave oven and monitored pairs of drying time and zucchini mass. It was observed that drying rate of zucchini slices increased with increasing of the microwave output power. On the other hand the drying time for the final moisture contents of zucchini slices increased with increasing of the thick of them. Ten thin layer drying models, available in the literature, were used to evaluate the experimental data. It was observed that Weibull Distribution and Midilli et al. models among the models used are the best mathematical models represented the microwave drying behavior of zucchini slices.

Mathematical modeling, microwave drying, zucchini slices
  • Yagcioglu, A.; Degirmencioglu, A.; Cagatay, F. Proceedings of the 7th international congress on agricultural mecha-nization and energy, Adana, Turkey, 26–27 May 1999
Subjects Engineering
Journal Section Articles
Authors

Author: Hakan YOĞURTÇU

Dates

Acceptance Date : September 28, 2020
Publication Date : December 26, 2016

Bibtex @research article { cbayarfbe280595, journal = {Celal Bayar University Journal of Science}, issn = {1305-130X}, eissn = {1305-1385}, address = {}, publisher = {Celal Bayar University}, year = {2016}, volume = {12}, pages = {347 - 353}, doi = {10.18466/cbayarfbe.280595}, title = {Experimental Study and Mathematical Modeling on Thin Layer Microwave Drying of Zucchini (C. pepo) Slices}, key = {cite}, author = {Yoğurtçu, Hakan} }
APA Yoğurtçu, H . (2016). Experimental Study and Mathematical Modeling on Thin Layer Microwave Drying of Zucchini (C. pepo) Slices . Celal Bayar University Journal of Science , 12 (3) , 347-353 . Retrieved from https://dergipark.org.tr/en/pub/cbayarfbe/issue/25998/280595
MLA Yoğurtçu, H . "Experimental Study and Mathematical Modeling on Thin Layer Microwave Drying of Zucchini (C. pepo) Slices" . Celal Bayar University Journal of Science 12 (2016 ): 347-353 <https://dergipark.org.tr/en/pub/cbayarfbe/issue/25998/280595>
Chicago Yoğurtçu, H . "Experimental Study and Mathematical Modeling on Thin Layer Microwave Drying of Zucchini (C. pepo) Slices". Celal Bayar University Journal of Science 12 (2016 ): 347-353
RIS TY - JOUR T1 - Experimental Study and Mathematical Modeling on Thin Layer Microwave Drying of Zucchini (C. pepo) Slices AU - Hakan Yoğurtçu Y1 - 2016 PY - 2016 N1 - DO - T2 - Celal Bayar University Journal of Science JF - Journal JO - JOR SP - 347 EP - 353 VL - 12 IS - 3 SN - 1305-130X-1305-1385 M3 - UR - Y2 - 2020 ER -
EndNote %0 Celal Bayar Üniversitesi Fen Bilimleri Dergisi Experimental Study and Mathematical Modeling on Thin Layer Microwave Drying of Zucchini (C. pepo) Slices %A Hakan Yoğurtçu %T Experimental Study and Mathematical Modeling on Thin Layer Microwave Drying of Zucchini (C. pepo) Slices %D 2016 %J Celal Bayar University Journal of Science %P 1305-130X-1305-1385 %V 12 %N 3 %R %U
ISNAD Yoğurtçu, Hakan . "Experimental Study and Mathematical Modeling on Thin Layer Microwave Drying of Zucchini (C. pepo) Slices". Celal Bayar University Journal of Science 12 / 3 (December 2016): 347-353 .
AMA Yoğurtçu H . Experimental Study and Mathematical Modeling on Thin Layer Microwave Drying of Zucchini (C. pepo) Slices. Celal Bayar Univ J Sci. 2016; 12(3): 347-353.
Vancouver Yoğurtçu H . Experimental Study and Mathematical Modeling on Thin Layer Microwave Drying of Zucchini (C. pepo) Slices. Celal Bayar University Journal of Science. 2016; 12(3): 347-353.