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Investigation of Black Mulberry Drying Kinetics Applying Different Pretreatments

M. AdabiDepartment of Physics, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Islamic Republic of IranAli M. NikbakhtDepartment of Agricultural Machinery, Faculty of Agriculture, Urmia University, Urmia, Islamic Republic of IranAli MotevaliDepartment of Engineering, Shahre Rey Branch, Islamic Azad University, Tehran, Islamic Republic of IranSeyed Reza Mousavi SeyediDepartment of Mechanic of Agricultural Machinery, Sari Agricultural Sciences and Natural Resources, University, Sari, Islamic Republic of Iran

2013en

ABI

Annotatsiya

Common drying systems, including hot air convection, infrared, vacuum and IRconvective were employed to investigate and analyze the drying process of mulberry fruits. To evaluate the effect of pretreatment on the drying phenomenon, samples were pretreated by being subjected to: microwaves, chemical preparation, mechanical as well as blanching approaches. Results revealed that the microwave pretreatment, integrated with IR-convective dryer required the lowest time needed for drying mulberries. Furthermore, the experimental data were fitted to semi empirical as well as theoretical models to achieve the most suitable function governing mulberry drying process. Eventually, Page Model proved to perform best with regard to its high coefficient of determination, low value of � 2 and root mean square of error.

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