Determination of mathematical model, effective diffusion coefficient, activation and consumption energy for microwave drying of pomegranate arils

In this study، the drying behavior and the effects of different drying conditions on the trend ofmoisture loss and effective diffusion coefficient in sweet and sour pomegranate were determined. Thebest drying model، energy consumption and activation energy values were also determined for thetwo varieties using microwave drying. Results of regression analysis of mathematical models pointsto the page model as the one best described the data. Effective diffusion coefficient of pomegranatearils was found to be 3. 43´10-10 to 32. 05´10-10 m2/s. Activation energy was determined to be 17. 22and 23. 83 kJ for sweet and sour pomegranates respectively. In addition، consumed energyconsumption drying of for sweet and sour pomegranate arils was 0. 167 to 0. 383 kW/kg respectively.