Development and Performance of A Temperature-Controlled Microwave Dryer

The present study was conducted to dry apples in a Temperature-Controlled Microwave (TCM) drier under optimum conditions. Drying durations, drying curves, color changes and drying models were analyzed. Within the scope of this study, TCM drying, oven drying, shade and sun-drying methods were experimented. Apples were sliced into four and eight pieces and dried at 50, 60 and 70C drying temperatures in three replicates. The shortest drying time (30 minutes) was achieved in temperature-controlled microwave drying and the longest drying time (287 hours) was observed in shade-drying method. TCM drying best preserved the color parameters. Lightness and redness values were best preserved with TCM drying at 70C in four slices and yellowness value was best preserved with again TCM drying at 50 and 6C temperatures in four slices. Chroma values were best preserved with temperature-controlled microwave drying at 50C in eight slices. Considering the drying durations and color parameters, TCM drying was identified as the best method for drying apple.

Automated summary

The present study investigated the drying of apples using a Temperature-Controlled Microwave (TCM) drier under optimal conditions. Different drying methods, including TCM drying, oven drying, shade drying, and sun-drying, were tested. The results showed that TCM drying achieved the shortest drying time (30 minutes) while shade drying had the longest drying time (287 hours). TCM drying also best preserved the color parameters of the dried apples. Based on the drying durations and color preservation, TCM drying was identified as the best method for drying apples.