Drying of thin layer mango slices with microwave technique

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In this study, mango slices with 100 (±2) g weight and 89.23% (±0.45) moisture content on wet basiswere microwave dried at 1000, 750, 500 and 90 W microwave powers and hot-air dried at 50°C temperature, until the moisture content fell down to 12.75% (±0.17) on wet basis. Microwave dryingprocesses at 1000, 750, 500 and 90 W power levels were completed within 7.5, 12, 18.5 and 111 min,whereas hot-air drying process at 50°C temperature was completed within 255 min. Drying data were modeled with 13 different drying models. Models whose coefficient of regression (R^2) are highest and standard error of estimated (SEE), root mean square error (RMSE) and chi-square (χ^2) are lowest were chosen to be the most appropriate models. According to this, the best model at 1000, 500 and 90 Wmicrowave powers in terms of the closest values between experimental data and predicted data wasdetermined to be Jena Das model. On the other hand, the color parameters (L, a, b, C ve α) of dried mango slices were also determined and compared with color parameters of fresh mango slices in thisstudy. According to this, the best color parameters were obtained in the microwave drying at 750 and 500W microwave power levels. The decreasing or increasing of microwave power levels caused negativeeffects under the dried mango slices in terms of the color parameters.

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Mango , Microwave drying , Modeling , Color , Hot , air drying

Anadolu Journal Of Agricultural Sciences

109

Anadolu Journal Of Agricultural Sciences