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- Publisher
- Bowen Publishing Company Ltd.
- Copyright
- Copyright © BOWEN PUBLISHING COMPANY LTD.
- ISSN
- 2331-3234
- eISSN
- 2331-3463
- DOI
- 10.18005/JAEB0102003
- Publisher site
- See Article on Publisher Site
Abstract
In this research study, thermal utilization efficiency for drying of sour cherry was evaluated using various drying methods including microwave, vacuum and microwave-vacuum. Results from data analysis showed that the lowest and highest thermal utilization efficiency levels in drying sour cherry were associated with vacuum drying (%19) and microwave-vacuum dryers (%77), respectively. Minimum and maximum thermal utilization efficiency values in microwave-vacuum dryer were calculated as %77 and % 41 at 200 mbar, 450 W and 800 mbar, 130 W, respectively. Based on the results of data analysis in vacuum dryer, thermal utilization efficiency increased with increasing drying temperature.
Journal
Journal of Agricultural Engineering and Biotechnology – Bowen Publishing Company Ltd.
Published: Aug 29, 2013