STUDY OF DRYING PROCESS OF JERUSALEM ARTICHOKE

Abstract

Slices of Jerusalem artichoke (Helianthus tuberosus L.) might be dried using a microwave approach, according to research into the subject. The findings showed that using a microwave oven would improve the drying qualities of the artichoke slices. In addition to improved dried artichoke slice look, using microwave technology increased drying rate and decreased drying time by about 155 folds and more than 200 times, respectively. Furthermore, it was discovered that the microwave drying process was highly influenced by the process circumstances. In particular, the power effect was significant because of its positive and negative effects on the process and product quality, respectively. For a better knowledge and description of the drying processes used in both conventional and microwave ovens, kinetic analysis was conducted. The regression results indicated the similar success of three models, Page, Logarithmic and Midilli equations, for these purposes.