Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 no. 6 vol. 4 2015-06-01 2015-06-01 STATISTIC MODELING OF DRYING KINETHIC OF SPINACH LEAVES USING MICROWAVE AND HOT AIR METHODS 554 559 EN Mojtaba Nouri Mojtaba Nouri Marzieh Vahdani Marzieh Vahdani Shilan Rashidzadeh Shilan Rashidzadeh Lukáš Hleba Lukáš Hleba Mohammad Ali Shariati Mohammad Ali Shariati The target of this study was to model of spinach leaves drying using microwave and hot air dryer. This test performed in combination treatment of temperatures (50°C, 60°C, and 70°C) and microwave (90, 180, 360, 600 and 900w) in 3 replications. Sample moisture measured within drying. All the results were fitted and analyzed with 8 mathematical models base on 3 parameters including determination (R2), Chi square(X2), root mean square errors(RSME). Results also revealed that temperature and microwave power effectively reduce the drying time when increase. Drying occurs in degrading stage; moreover the comparison of results exhibited that Page and Two sentences models were fitted appropriately to estimate moisture changing and drying description. Regarding all the results, it is cleared that microwave method is an appropriate method in spinach drying as a result of reducing drying temperature and its high efficiency.
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