Microwave dehydration of potato slices and assessment of energy efficiency

¹ The University of Kragujevac, Faculty of Agronomy, Department of Food Technology, Cara Dušana 34, Čačak, Serbia
² Don State Technical University, square Gagarin 1, Rostov on Don, Russian Federation
³ The University of Novi Sad, Faculty of Technology, Department of Chemical Engineering, Bul. cara Lazara 1, Novi Sad, Serbia
⁴ AD Čokolend, Đurađa Brankovića 11, Paraćin, Serbia

^* Corresponding author: marko.petkovic@kg.ac.rs

Abstract

The dehydration parameters (thickness, mass load, and power level) statistically significantly (p<0.05) affect the microwave dehydration of potato slices. Potato slices with thicknesses of 3, 6, and 9 mm were dehydrated as monolayers at different mass loads (1.00, 0.63, and 0.38 kg m^-2) and microwave power levels (80, 240 W). The optimal model of potato slices with a 3 mm thickness, 0.38 kg m^-2 mass load, dehydrated on 240 W, had the shortest dehydration time (15 minutes), the most negligible energy consumption (0.064 kWh), and the most insignificant emission of carbon dioxide (0.063 kg). The model of potato slices of 9 mm slice thickness dehydrated on 240 W, with 0.38 kg m^-2 mass load, showed the highest resistance to mass transfer (the maximum effective moisture diffusivity 1.1847 × 10^-7 ± 2.6080 × 10^-9 m² s^-1). The average activation energy for all models was determined to be 11.635 W g^-1. The thinner potato slices showed better results in dehydration time and energy consumption and good moisture diffusivity.