Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/15392
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dc.contributor.authorPetković, Marko-
dc.contributor.authorMiletić, Nemanja-
dc.contributor.authorKurćubić, Vladimir-
dc.contributor.authorLukyanov, Alexander-
dc.contributor.authorĐurović, Igor-
dc.contributor.authorFilipović, Vladimir-
dc.contributor.authorMladenovic, Vladimir-
dc.date.accessioned2023-01-17T08:34:48Z-
dc.date.available2023-01-17T08:34:48Z-
dc.date.issued2022-
dc.identifier.issn0354-9542en_US
dc.identifier.urihttps://scidar.kg.ac.rs/handle/123456789/15392-
dc.description.abstractThe parameters of microwave dehydration (thickness, mass load, and microwave power level) of carrot slices had a statistically significant (P < 0.05) effect on the drying process. Carrot slices (thicknesses of 3, 6, and 9 mm) were dehydrated as monolayers at microwave power levels (80, 240 W) at different mass loads (1.00, 0.63, and 0.38 kg m-2). The optimal microwave model for the carrot slice microwave dehydration was the model with the microwave power level of 240 W, mass load of 0.38 kg m-2 , and 3 mm thickness, with the shortest dehydration time (15 ± 1 minute) and the lowest energy consumption (0.099 ± 0.002 kWh). The minimum resistance to mass transfer (effective moisture diffusivity) was observed in the models with the thickness of 3 mm, a 1.00 kg m-2 mass load, dehydrated at 80 W (8.2519 × 10-8 ± 8.8815 × 10-10 m 2 s-1). The average activation energy for the analyzed models was 8.972 ± 0.009 W g-1. Therefore, the application of the microwave dehydration method can be considered a proper alternative for the dehydration of carrot slices.en_US
dc.language.isoenen_US
dc.publisherUniversity of Kragujevac, Faculty of Agronomyen_US
dc.rightsAttribution 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/us/*
dc.sourceActa agriculturae Serbicaen_US
dc.subjectcarroten_US
dc.subjectmicrowave dryingen_US
dc.subjectdehydration parametersen_US
dc.subjectenergy consumptionen_US
dc.titleEnergy consumption and dehydration parameters of microwave drying of carroten_US
dc.typearticleen_US
dc.description.versionPublisheden_US
dc.identifier.doi10.5937/AASer2254137Pen_US
dc.type.versionPublishedVersionen_US
Appears in Collections:Faculty of Agronomy, Čačak

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