Abstract:

In this study, the effects of the microwave output power and thickness on the drying of apples with microwave were studied in a home-type microwave oven modified using the response surface method (YYM). The Central Composite Experimental Design (CCRD) approach was used for experimental design. Experiments conducted in design conditions determined the values of the effective diffusion rate, drying speed stability, color change, Hue angle, total drying time and energy consumption response variables. The obtained second-degree polynomic equations were found to be successful in representing the response variables. The results of the variance analysis (ANOVA) and the reaction surface curves have been found to have a significant impact on the reaction variables of the microwave output strength and thickness of the shell. The effects and significance levels of independent variables on responses were statistically assessed and the optimal working conditions for the minimum change of color, the shortest drying time, the minimum energy consumption and the highest Hue angle were determined. In optimal test conditions, verification tests were conducted with a maximum of 9.54% errors. In microwave and apple drying, the response surface method was found to be successfully applied.

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