Akademik Veri Yönetim Sistemi
Bulgarian Chemical Communications, cilt.57, sa.2, ss.59-67, 2025 (Scopus)
In this study, sour cherry samples (Prunus cerasus L.) were subjected to infrared and microwave drying. Before drying, the physical and mechanical properties of the sour cherry samples were determined along with the moisture content. For infrared drying, three different drying temperatures (50, 60 and 70°C) were used, while for microwave drying, three different microwave power levels (140, 210 and 350 W) were used. Drying took place completely during the falling rate period. The results showed that the moisture content and drying rate were affected by increased drying power level and drying air temperature. Microwave drying shortened the drying time and increased effective moisture diffusion (Deff) when compared to infrared drying. Six different drying models were applied for all temperatures and power levels and the Alibas model best fitted the data. The activation energies were found to be 0.020 and 3.56 kW kg-1 for microwave drying and infrared drying, respectively. High "L" and low "ΔE" values were obtained in infrared drying method of sour cherries.