Drying Characteristics and Kinetics of Vacuum Microwave–Dried Potato Slices

Vacuum microwave dehydration characteristics and drying kinetics of potato slices were evaluated using a laboratory-scale dryer. The test materials were placed on a rotating tray to allow uniform exposure to the microwave field. The effect of drying conditions on the drying characteristics was investigated. As expected, higher drying rates were obtained with higher microwave power and lower vacuum levels. The effect of vacuum pressure on drying rate was not as significant as that of microwave power. The Henderson & Pabis model provided better simulation of the drying curves for potato slices. Empirical models are presented for the drying rate constant as a function of the microwave power and vacuum pressure for potato slices under the range of operating conditions tested.