Drying of pistachios by using a microwave assisted dryer

Creative Commons License

Balbay A., Sahin Ö.

ACTA SCIENTIARUM-TECHNOLOGY, vol.35, no.2, pp.263-269, 2013 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 35 Issue: 2
  • Publication Date: 2013
  • Doi Number: 10.4025/actascitechnol.v35i2.14798
  • Journal Name: ACTA SCIENTIARUM-TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.263-269
  • Keywords: microwave, drying, pistachios, heating velocity, QUALITY, KINETICS, MODEL
  • Istanbul Technical University Affiliated: No

Abstract

In this study, the drying kinetics of two varieties of Turkey pistachios (Antep- Moisture content (MC) 32.01% (db) and Siirt-MC 41.92% (db)) were investigated by using a temperature and power controlled microwave dryer. The drying experiments were carried out at different temperatures (36, 40 and 48 degrees C), air flow rates (FRs) (0.2, 0.4 and 0.7 m(3) h(-1)) and microwave power (250, 500 and 750 W). Six mathematical models in the literature were selected to the determination of the goodness of fit based on the experimental data. Among the selected models, the Modified Henderson and Pabis model was found to be the optimum model for describing the drying behavior of Antep pistachios (APs) and Siirt pistachios (SPs). It was found that R-2 values for both APs and SPs were found between 0.992 and 0.9999.