2016
FOODOPS 2016 Proceeding
Mathematical modeling of microwave assisted fluidized bed drying of hazelnuts
Authors: N. Malekjani, Z. Emam-Djomeh, S. H. Hashemabadi, G. R. Askari
Abstract
Microwave assisted fluidized bed drying is a novel drying technique which reduces drying time and yields higher quality products. In this study the effect of this method on drying kinetics of hazelnuts was studied. Drying experiments were conducted in three temperatures (40,50 and 60) and microwave power levels (0, 450 and 900W). The results showed that the effect of microwave power was more dominant than drying air temperature. Mathematical modeling was performed in order to predict the moisture changes during drying process. It was concluded that two term thin layer drying model was the best model to predict the drying kinetics of hazelnut with coefficient of determination and mean square of deviation as 0.999 and 0.02096 respectively.
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