Microwave drying of apple [electronic resource].

Includes references.

Apple was dried in a laboratory microwave oven to evaluate the effects of microwave output power on the drying timeand the dried product quality in the terms of color. The drying experiments were carried out two different levels microwave output powers ranging from 100 and 200 Watt were used in the drying experiments. The drying experiments were run on pre-treatment apple samples .Slab, dice, cylinder were the pieces shapes of apple samples. The drying process was progressed through two stages,in the first stage the samples were put in a microwave oven until drying took place mainly in constant rate period, approximately 55% of the water was removed in this period. After that the forced draft oven was used until the apple samples reached the final moisture content .The second stage, the apple samples were put in forced draft oven to reach the final moisture content. For one hour or two hours The value of the drying constant increased with increased microwave output power. The change in color values was dependent on the pre-treatment. The 45% sugar solution showed decrease drying rate than the other treatment. The increasing on the density power (W/g) the drying rate increased by 35 %.

Summary in Arabic.

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