Study of moisture ratio variation during microwave drying process of avocado pulp

Authors: Phan Minh Thụy*, Nguyễn Đức Trung*


Microwave drying (MWD) process of avocado (Persea Americana Mills) pulp is surveyed at laboratory scale via the variation of moisture ratio (MR) of drying material (DM) due to time. The value of MR(t) function is in the range from 0 to 1 for every drying technology mode and all kinds of DM. Rotary tray MWD equipment is applied in the experiments with different value of specific power ratio (SPR). Experiment data is regressed by the CFT (Curve Fitting Toolbox) toolbox of Matlab software in order to determine the parameters of the proposed models. The compatibilty of regressive models is tested via reduced chi square distribution (χ2).


Avocado pulp, Microwave drying, Moisture ratio, Regressive model
Pages : 111-115

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