Comparision of modified temperature controlled microwave assisted foam-mat drying on thermo-physical and physico-chemical of orange powder

ABSTRACT

In this study, the effects of microwave-assisted foam-mat drying methods on physical, flow, energy consumption and thermo-physical properties were investigated to produce functional orange powder. In the study, modified temperature-controlled microwave (MTCM) and microwave (M-540,720 W) drying methods were used. The drying rates of the drying processes varied between 3.84 × 10⁻⁵ and 2.64 × 10⁻⁴ g moisture/g dry base minute. Effective diffusion values were determined between 1.69 and 5.00 × 10⁻¹⁰ m²/s. The SMER values of the drying processes were determined between 0.0019 and 0.089 kg/kWh and the SEC values were between 11.29 and 538.80 kWh/kg. Drying processes did not preserve the color value of the greyhound statistically (p > 0.05). The bulk density of the powder varied between 0.46 and 0.69 g/ml and tapped density values between 0.46 and 0.73 g/ml. CI and HR values were determined between 8.82 and 13.16% and 1.10–1.16%, respectively. Micro-capsulating was found between 99.44 and 99.88%. The moisture content of the powder was determined as 0.10–1.72%. Specific heat 837.00–846.00 J/kgK, thermal diffusivity 8.10 × 10⁻⁸–3.14 × 10⁻⁷ m²/s, thermal conductivity 0.05–0.25 W/mK and density 694.72–839.41 kg/m³ were determined.

Keywords:

• Orange powder
• drying processes
• energy consumption
• microwave ovens
• thermo-physical

Authors’ contributions

Muhammed Taşova: Conceptualization; investigation; methodology; writing—original draft, supervision.

Disclosure statement

The authors declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.

Data availability statement

 Supplementa l mat erial for this article will be given access upon appropriate request.