rteü-femüd Recep Tayyip Erdogan University Journal of Science and Engineering 2687-2315 2757-7686 Recep Tayyip Erdoğan Üniversitesi 10.53501/rteufemud.969314 Engineering Mühendislik Experimental Investigation and Mathematical Modeling of Microwave Thin Layer Drying Behaviour of Apricot, Kiwi and Mint Leaves Experimental Investigation and Mathematical Modeling of Microwave Thin Layer Drying Behaviour of Apricot, Kiwi and Mint Leaves https://orcid.org/0000-0002-5659-7403 Şimşek Mehmet Malatya 2. Organize Sanayi Bölge Müdürlüğü https://orcid.org/0000-0001-6493-4943 Küçük Haydar RECEP TAYYIP ERDOGAN UNIVERSITY, FACULTY OF ENGINEERING https://orcid.org/0000-0001-9541-5409 Midilli Adnan YILDIZ TEKNİK ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, MAKİNE MÜHENDİSLİĞİ 1. PR. (YILDIZ BİNASI) 12 31 2021 2 2 13 35 07 13 2021 11 05 2021 Copyright © 2020, Recep Tayyip Erdoğan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi 2020 Recep Tayyip Erdoğan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi

In this study, experimental investigation and mathematical modeling of microwave drying behavior of some vegetables and fruits such as apricot, kiwi and mint leaves are performed. In this regard, a microwave oven is used for experiments and 23 thin layer drying curve equation in the literature are evaluated for mathematical modeling of drying behavior of those products. For this purpose, mass loss and drying time are measured depending on six different microwave powers (100W, 300W, 450W, 600W, 700W, and 800W) and dimensionless mass ratio, moisture content, drying rate and mass shrinkage ratio are estimated and variation of colors are observed. For comparison of equations obtained from modeling, 14 different evaluation criteria are used and the best five drying model are determined. Consequently, it is determined that the most suitable microwave powers were 300W, 600W, 700W and the best drying models are Modified Page, Midilli-Kucuk and Midilli-Kucuk for apricot, kiwi and mint leaves, respectively. Also, it is observed that when the microwave power increases, drying time significantly decreases. However, it is seen that microwave drying method is suitable for drying of kiwi and mint leaves but not suitable for drying of apricot especially at high microwave powers.

In this study, experimental investigation and mathematical modeling of microwave drying behavior of some vegetables and fruits such as apricot, kiwi and mint leaves are performed. In this regard, a microwave oven is used for experiments and 23 thin layer drying curve equation in the literature are evaluated for mathematical modeling of drying behavior of those products. For this purpose, mass loss and drying time are measured depending on six different microwave powers (100W, 300W, 450W, 600W, 700W, and 800W) and dimensionless mass ratio, moisture content, drying rate and mass shrinkage ratio are estimated and variation of colors are observed. For comparison of equations obtained from modeling, 14 different evaluation criteria are used and the best five drying model are determined. Consequently, it is determined that the most suitable microwave powers were 300W, 600W, 700W and the best drying models are Modified Page, Midilli-Kucuk and Midilli-Kucuk for apricot, kiwi and mint leaves, respectively. Also, it is observed that when the microwave power increases, drying time significantly decreases. However, it is seen that microwave drying method is suitable for drying of kiwi and mint leaves but not suitable for drying of apricot especially at high microwave powers.

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