MICROWAVE VACUUM DRYING KINETICS OF SOME FRUITS

Microwave vacuum drying kinetics of three fruits (namely, apple, kiwi and pear) were studied by introducing an one-parameter empirical mass transfer model, involving a characteristic parameter (drying constant) , as a function of process variables. The model was tested with data p roduced in a microwave oven equipped with vacuum apparatus, using non- linear regression analysis. The investigation involved a wide range of microwave power and vacuum pressure levels. The parameters of the mod el considered were found to be greatly affected by the microwave power level while vacuum pressure affected slightly the process.