SYNTHETIC MATHEMATICAL MODELING OF CARROT CUTS DRYING AND ITS CONSUMED ENERGY BY MICROWAVE METHOD

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June – July 2014, vol. 3, no. 6
pages: 494-497
Article type: Food Sciences of Food Sciences
Abstract: In this research, drying synthetic of carrot cuts were investigated and modeled in microwave drying method ( in powers 90 , 180 , 360 , 60 and 900 w).Modeling was applied via 12 models and their fitting quality were measured. After drying experiments, color changes (Lab), rehydration and vitamin C were measured in the samples studied , as well as the energy used in drying experiments with different powers were calculated. Comparing models indicated that was more fit to estimate humidity changes and describing carrot drying behavior .Results also showed that the role important of microwave power in drying process in which increasing power cause to reduce drying time, the least and the most consumed energy were related to power 90 w and 360, 600w respectively.
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