Experimental Investigation and Mathematical Modeling of Microwave Thin Layer Drying Behaviour of Apricot, Kiwi and Mint Leaves

In this study, experimental investigation and mathematical modeling of microwave drying behavior some vegetables fruits such as apricot, kiwi mint leaves are performed. regard, a oven is used for experiments 23 thin layer curve equation in the literature evaluated those products. For purpose, mass loss time measured depending on six different powers (100W, 300W, 450W, 600W, 700W, 800W) dimensionless ratio, moisture content, rate shrinkage ratio estimated variation colors observed. comparison equations obtained from modeling, 14 evaluation criteria best five model determined. Consequently, it determined that most suitable were 700W models Modified Page, Midilli-Kucuk leaves, respectively. Also, observed when power increases, significantly decreases. However, seen method but not apricot especially at high powers.