Estimation of moisture ratio for apple drying by convective and microwave methods using artificial neural network modeling

Abstract Two different drying methods were applied for dehydration of apple, i.e., convective (CD) and microwave (MD). The process through divergent temperatures; 50, 60 70 °C at 1.0 m/s air velocity three levels power (90, 180, 360 W) studied. In the analysis performance our approach on moisture ratio (MR) apple slices, artificial neural networks (ANNs) was used to provide with a background further discussion evaluation. order evaluate models mentioned in literature, Midilli et al. model proper dehydrating slices both MD CD. technology enhanced rate when compared CD significantly. Effective diffusivity (D eff ) (1.95 × 10 ?7 –4.09 m 2 /s) found be lower than that observed (2.94 –8.21 /s). activation energy (Ea) values 122.28–125 kJ/mol 14.01–15.03 W/g respectively. had lowest specific consumption (SEC) as methods. According ANN results, best R prediction MR 0.9993 0.9991,