Modeling of Electromagnetic Wave Drying Process for Some Pepper Species

Arif Memmedov, murat koseoglu


One of the methods used to prevent spoiling of fruits and vegetables is drying method. In practice, several drying methods are used. There are used several effective methods such as variation of air blast speed and heat, microwave effect, effect of infrared rays, etc. in drying machines to increase the drying speed. The advantages and disadvantages of these methods were investigated in literature commonly.

In this study, the effects of low frequency electromagnetic waves (EMW) on convective drying method were presented by using experimental and theoretical methods. Furthermore, a mathematical expression was derived by using experimental results and electrical modeling of drying process. Then the compatibility of the derived expression with experimental results was analyzed for different pepper types comparatively.

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