Main Article Content



activation energy, color, drying kinetics, effective moisture diffusivity, specific energy consumption


This research deals with lime samples and aims to investigate the impacts of microwave and combined microwave-convective drying applications. According to the statistical outcomes, models of Midilli et al. and Page were discovered to give more suitable predictions than the other models. Increasing level of both temperature and microwave power, induced a significant reduction in the drying interval while increasing D eff values. Drying experiment at power 90 W and temperature 55°C ensured the best values in color parameter of a*  (greenness)  and energy consumption.  Experiments made with using different techniques will help to select the appropriate drying technique for the relevant sectors.

Abstract 257 | pdf Downloads 323


Aibinu I., Adenipekun T., Adelowotan T., Ogunsanya T. and Odugbemi, T. 2007. Evaluation of the antimicrobial properties of different parts of Citrus Aurantifolia (Lime Fruit) as used locally. Afr. J. Tradit. Complement. Altern. Med. 4(2):185.

Al-Harahsheh M., Ala’a H. and Magee T.R.A. 2009. Microwave drying kinetics of tomato pomace: Effect of osmotic dehydration. Chem. Eng. Process. Process Intensif. 48(1):524.

Amiri Chayjan R., Kaveh M. and Khayati, S. 2015. Modeling drying characteristics of hawthorn fruit under microwave?convective conditions. J. Food Process. Preserv. 39(3):239.

Argyropoulos D., Heindl A. and Müller J. 2011. Assessment of convection, hot-air combined with microwave-vacuum and freeze-drying methods for mushrooms with regard to product quality. Int. J. Food Sci. Technol. 46(2):333.

Arredondo J., Ruiz L., Lopez G. and Diaz-Fleische, F. 2015. Determination of the host status of the ‘Persian’ lime (Citrus latifolia Tanaka) for Anastrepha ludens (Loew) (Diptera: Tephritidae). J. Econ. Entomol. 108(1):1.

Arslan, D. and Özcan M.M. 2010. Study the effect of sun, oven and microwave drying on quality of onion slices. LWT Food Sci. Technol. 43(7):1121.

Arumuganathan T., Manikantan M.R., Rai R.D., Anandakumar S. and Khare, V. 2009. Mathematical modeling of drying kinetics of milky mushroom in a fluidized bed dryer. Int. Agrophys. 23(1):1.

Bhattacharya M., Srivastav P.P. and Mishra, H.N. 2015. Thin-layer modeling of convective and microwave-convective drying of oyster mushroom (Pleurotus ostreatus). J. Food Sci. Technol. 52(4):2013.

Darvishi H., Khoshtaghaza H.M. and Minaei S. 2014. Drying kinetics and colour change of lemon slices. Int. Agrophys. 28:1.

Demirel F.M. and Ismail O. 2017. Investigation of the effect of a hybrid drying method on the color quality of nectarine slices and energy consumption.Stud. U. Babes-Bol. Che. 62(1):237.

Díaz D.M., Alcalá O.R., Avilés C.A., De la Cruz Medina J. and Jimenes, G.R. 2011. Drying process design for the third-quality persian lime use from Cuitláhuac, Veracrúz. México. Revista Iberoamericana de Tecnología Postcosecha 12(1):69.

Diaz G.R., Martinez-Monzo J., Fito P. and Chiralt A. 2003. Modelling of dehydration-rehydration of orange slices in combined microwave-air drying. Innov.Food Sci. Emerg. Technol. 4:203.

Doymaz I. and Ismail O. 2011. Drying characteristics of sweet cherry. Food Bioprod. Process. 89(1):31.

Doymaz I., Kipcak A.S. and Piskin S. (2015). Microwave drying of green bean slices: Drying Kinetics and physical quality. Czech J. Food Sci. 33(4):367.

Esturk O. 2012. Intermittent and continuous microwave-convective air-drying characteristics of sage (Salvia officinalis) leaves. Food Bioprocess Technol.5(5):1664.

Fadavi A. and Mehrabi A.A. 2013. Mechanical processing and temperature effect on lime shrinkage. Agricultural Engineering International: CIGR Journal.15(3):238.

Gowen A.A., Abu-Ghannam N., Frias J. and Oliveira J. 2008. Modeling dehydration and rehydration of cooked soybeans subjected to combined microwave–hot-air drying. Innovative Food Sci. Emerg. Technol. 9(1):129.

Guo W. and Zhu, X. 2014. Dielectric Properties of Red Pepper Powder Related to Radiofrequency and Microwave Drying. Food Bioprocess Technol. 7:3591.

Kaewsuksaeng S., Tatmala N., Srilaong V. and Pongprasert N. 2015. Postharvest heat treatment delays chlorophyll degradation and maintains quality in Thai lime (Citrus aurantifolia Swingle cv. Paan) fruit. Postharvest Biol. Technol.100:1.

Karaaslan S.N. and Tuncer I.K. 2008. Development of a drying model for combined microwave–fan-assisted convection drying of spinach. Biosyst. Eng. 100(1):44.

Karaaslan S. and Tunçer ?.K. 2010. Combined microwave fan-assisted convection dehydration of banana [Musa acuminata Colla (Cavendish Group)]. Philipp. Agric. Sci. 93(1):43.

Kassem A.S., Shokr A.Z., El-Mahdy A.R., Aboukarima A.M. and Hamed E.Y. 2011. Comparison of drying characteristics of Thompson seedless grapes using combined microwave oven and hot air drying. J. Saudi Society of Agr. Sci. 10(1):33.

Kowalski S.J. and Pawlowski A. 2011. Energy consumption and quality aspect by intermittent drying. Chem. Eng. Process. Process Intensif. 50(4):384.

Kumar D., Prasad S. and Murthy G.S. 2014. Optimization of microwave-assisted hot air drying conditions of okra using response surface methodology. J. Food Sci. Technol. 51(2):221.

Lambert G.F., Lasserre A.A., Azzaro-Pantel C., Miranda-Ackerman M.A., Vázquez R.P. and Salazar M.D.R.P. 2015. Behavior patterns related to the agricultural practices in the production of Persian lime (Citrus latifolia tanaka) in the seasonal orchard. Comput. Electron. Agric. 116:162.

Mohanta B., Dash S.K., Panda M.K. and Sahoo G. R. 2014. Standardization of process parameters for microwave assisted convective dehydration of ginger. J. Food Sci. Technol.51(4):673.

Motevali A., Abbaszadeh A., Minaei S., Khoshtaghaza M. H. and Ghobadian B. 2012. Effective moisture diffusivity, activation energy and energy consumption in thin-layer drying of Jujube (Zizyphus jujube Mill). J. Agr.Sci. Tech.14(3):523.

Omolola A.O., Jideani A.I.O. and Kapila P.F. 2014. Modeling microwave drying kinetics and moisture diffusivity of Mabonde banana variety. Int. J. Agric. Biol. Eng. 7(6):107.

Özbek B. and Dadali G. 2007. Thin-layer drying characteristics and modelling of mint leaves undergoing microwave treatment. J. Food Eng. 83(4):541.

Phoungchandang S., Srinukroh W. and Leenanon B. 2008. Kaffir lime leaf (Citrus hystric DC.) drying using tray and heat pump dehumidified drying. Drying Technol. 26(12):1602.

Ravula S.R., Munagala S.R., Arepally D. and Reddy P. 2017. Mathematical modelling and estimation of effective moisture diffusivity, activation energy, energy and exergy analysis of thin layer drying of pineapple. J. Exp. Biol. 5(3):392.

Sadeghi M., Mirzabeigi Kesbi O. and Mireei S.A. 2013. Mass transfer characteristics during convective, microwave and combined microwave–convective drying of lemon slices. J. Agr. Sci. Tech. 93(3):471.

Salih N.D. 2015. Evaluation of the Antimicrobial Effects of Citrus Aurantifolia (Key Lime) Against Different Microbial Species Isolated From Asthma and Sinusitis Patients. World J. Pharm. Pharm. Sci. 4(5):324.

Sharma G.P., Verma R.C. and Pathare P. 2005. Mathematical modeling of infrared radiation thin layer drying of onion slices. J. Food Eng. 71(3):282.

Soysal Y. 2004. Microwave drying characteristics of parsley. Biosyst. Eng. 89(2):167.

Su D., Zhang M., Wei Z., Tang X., Zhang R., Liu L. and Deng Y. 2015. Effect of microwave power on kinetics and characteristics of microwave vacuum-dried longan (Dimocarpus longanLour.) pulp. Food Sci. Technol. Int. 21(2):124.

Tasirin S.M., Puspasari I., Lun A.W., Chai P.V. and Lee, W.T. 2014. Drying of kaffir lime leaves in a fluidized bed dryer with inertparticles: Kinetics and quality determination. Ind. Crops Prod. 61:193.

Therdthai N., Zhou W. and Kanitta Pattanapa K. 2011. Microwave vacuum drying of osmotically dehydrated mandarin cv. (Sai-Namphaung). Int. J. Food Sci. Technol. 46(11):2401.

Unal H.G. and Sacilik K. 2011. Drying characteristics of hawthorn fruits in a convective hot-air dryer. J. Food Process. Preserv. 35(2):272.

Varith J., Dijkanarukkul P., Achariyaviriya A. and Achariyaviriya S. 2007. Combined microwave-hot air drying of peeled longan. J. Food Eng. 81(2):454.

Vega-Gálvez A., Di Scala K., Rodríguez K., Lemus-Mondaca R., Miranda M., López J., and Perez-Won M. 2009. Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian). Food Chem. 117(4):647-653.

Wang J. and Sheng K. 2006. Far-infrared and microwave drying of peach. LWT Food Sci. Technol. 39(3):247.

Yadav A.R., Chauhan A.S., Rekha M.N., Rao L.J.M. and Ramteke R.S. 2004. Flavour quality of dehydrated lime [Citrus aurantifolia (Christm.) Swingle]. Food Chem. 85:59.

Zarein M., Samadi S.H. and Ghobadian B. 2015. Investigation of microwave dryer effect on energy efficiency during drying of apple slices. J. Saudi Society of Agr. Sci. 14(1):41.

Zhao D., Zhao C., Tao H., An K., Ding S. and Wang Z. 2013. The effect of osmosis pretreatment on hot-air drying and microwave drying characteristics of chili (Capsicum annuum L.) flesh. Int. J. Food Sci. Technol. 48(8):1589.