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MODELOWANIE MATEMATYCZNE KINETYKI SUSZENIA... 141

MATHEMATICAL MODELING OF MICROWAVE ASSISTED CONVECTIVE DRYING OF BASIL LEAVES

Artur Wiktor, Karina Łuczywek, Dorota Witrowa-Rajchert Department of Food Engineering and Process Management Warsaw University of Life Sciences - SGGW

Key words:    basil, microwave assisted convective drying, mathematical mode-

ling

Summary

The aim of this work was the mathematical modeling of microwave assisted convective drying of basil leaves. The process was carried out at 150-300 W of microwaves input power and at 20-40°C of inlet air temperaturę. In order to de-scribe the gained data. 9 cominon used in the literaturę mathematical models were selected. Based on the II Fick^?s law the effective moisture diffusion coefficient were calculated. Moreover. the Arrhenius eąuations was used to compute the water diffusion activation energy depending on air temperaturę and microwave input power. It was stated. that the increase of both microwave power and air temperaturę reduces the time of the process. Analogical relationship was observed in case of effective moisture diffusion coefficient. Page model was selected as the best to evaluate the kinetics of drying. In this model, k value dependent significantly on the input power of microwaves. The highest water diffusion activation energy was characteristic for 20°C and 200 W.

Mgr inż. Artur Wiktor

Szkoła Główna Gospodarstwa Wiejskiego Katedra Inżynierii Żywności i Organizacji Produkcji ul. Nowoursynowska 159c 02-776 WARSZAWA e-mail: [e-mail]