foods

Article
Effect of Microwave Drying on the Drying
Characteristics, Color, Microstructure, and
Thermal Properties of Trabzon Persimmon
Soner Çelen
Department of Mechanical Engineering, Namık Kemal University, Tekirdağ 59860, Turkey; scelen@nku.edu.tr;
Tel.: +90-546-682-20-21




Received: 8 January 2019; Accepted: 20 February 2019; Published: 23 February 2019


Abstract: In this study, changes in the drying kinetics, color change, and the energy consumption for
microwave energy were investigated for Trabzon persimmon. In addition to that, the microstructure
of the persimmon was also investigated by considering its thermal changes. It is important to be
aware of the purpose of the drying process for determining the drying system. Results of this research
showed that 460 W for 7 mm slice thickness depending on energy consumption, 600 W for 5 mm
slice thickness depending on drying time, and 600 W depending on color changes were found as
suitable drying processes depending on drying conditions. The effective diffusion values varied
between 2.97 × 10−8 m2 s−1 and 4.63 × 10−6 m2 s−1 . The activation energy values for 5 mm, 7 mm
and 9 mm slice thickness were estimated as 32.82, 18.64, and 12.80 W g−1 , respectively. The drying
time and energy consumption decreased, whereas drying rate increased with an increase in the
microwave energy. The number of pores increased compared to structure of fresh sample, and the
pores got to be larger for 5 mm slice thickness as the power level increased. Results showed that the
applied microwave energy had an important effect on the heating of the material and the change in
the microstructure.

Keywords: activation energy; moisture diffusivity; microwave dryer; persimmon; scanning

electron microscopy

1. Introduction
While persimmon (Diospyros kaki L.) is known as “Trabzon persimmon” in Turkey, it is also
known as “Asian” or “Japanese apple” in South America [1]. The persimmon has its origin in China
and is grown in abundance in the Mediterranean region of Turkey [2]. Since it is a seasonal fruit,
it should be consumed in a short period of time. The drying of the persimmon makes it is possible
to be consumed even out of its season. Moreover, it strengthens the immune system and helps with
cancer prevention [3,4]. As it is used in making jam, marmalade, ice cream, and cake, persimmon is an
important resource in the food industry with its high shelf life when dried. Dried persimmons are
consumed as muesli, aperitif, and breakfast cereals [5]. Due to its nutritious nature, aroma, taste, and
medical value, persimmons are in high demand in international markets [6].
Drying is defined as the removal of the water or any sort of liquid in a substance. The purpose of
the drying is to stop the development of microorganisms and biochemical reactions that might occur in
the products by removing free water, thus enabling the product to last longer with the microorganisms
which are reduced to a level at which they can reproduce no longer [5,7–9]. In addition, color is one of
the most important sensory features that is used in determining the consumer’s acceptance of a food
product [10,11].
Because of the fact that drying is used in many industries around the world, there are many
different types of dryers [12]. In recent years, because of the long drying time, drying by microwave

Foods 2019, 8, 84; doi:10.3390/foods8020084 www.mdpi.com/journal/foods

Foods 2019, 8, 84 2 of 19

energy has been studied due to the fact that it has advantages such as low drying time, uniform heat
dissipation, final product quality, and low energy consumption [13–15]. Drying with microwave energy
differs significantly from conventional drying methods. In conventional drying, there is a gradual
transmission of the heat from the surface of the material to the interior due to the temperature difference
between the hot surface and the cooler interior. However, in microwave drying, the electromagnetic
field affects the material as a whole, which causes the water molecules in the material to vibrate
millions of times every second. This vibration and the resulting energy allow the moisture in the
material to evaporate quite quickly [16,17]. Drying by microwave energy is an alternate drying method
that provides advantages such as high heat conduction to the interior of the dried material, cleaning,
energy recovery, energy process control quick start, and termination of the drying process [18].
The mechanism of the moisture movement in materials is shown by effective moisture diffusion.
In the drying process, the diffusion is assumed to be as water diffusion on the surface of the material.
In fluid mechanics and mass transfer processes, knowing the diffusion coefficient provides convenience
in their design. The drying process of most of the food products takes place in the second phase of the
drying, which is the reducing rate phase and moisture transfer controlled by internal diffusion [19].
Throughout the drying process, water is carried towards the surface by means of the molecular
diffusion mechanism. Due to the complex process of drying, diffusion of the water in the food product
for all the constant, and decrease of flux segments are defined by effective diffusion coefficient [20].
The second law of Fick is used to define moisture diffusion process [21]. The diffusion coefficient of a
product is the property of that product and its value depends on the internal structure of the material.
Moisture diffusion defines all possible mechanisms of moisture movement in the product such as fluid
diffusion, vapor diffusion, surface diffusion, capillary flow, and hydrodynamic flow [22]. When taking
a look at the literature on the published studies regarding the determination of the diffusion coefficient
in different products and microwave drying; Darvishi [23] clover, Abolhasani and Ansarifar [24]
white mulberry, Aghbashlo et al. [25] carrot, Arslan and Ozcan [26] onion, Celen et al. [27] pumpkin,
Yogurtcu [28] apple, Ozbek, and Dadali [29] mint leaf drying can be seen. In the drying of persimmon,
varying sort of dryers was used. These studies consist of; heated air drying [2], freeze drying [30],
osmotic drying [10], microwave-vacuum drying [31], tray dryer [3], convective dryer [4] and solar
drying [1,6]. Moreover, there are some studies on the effects of persimmon on human health, as well
as its shell and leaves [32–34].
Persimmon is a seasonal fruit that is consumed as fresh or dried. The reason why dried persimmon
is used is that it is preferred widely. But there are few studies regarding microwave energy. The aim of
this study is to examine and discuss the effects of microwave energy on persimmon slices. These effects
are stated as; (1) determination of the optimum power of microwave drying, (2) determination of the
effective diffusivity and activation energy, (3) determination of the drying rate, (4) determination of the
color changes and shrinkage in terms of the product quality, (5) calculation of the energy consumption,
(6) determination of the heat change in the product and (7) micro-structural changes.

2. Material and Methods

Approximately the same size and type of persimmons (Diospyros kaki L.) were bought from a local
market and stored in a freezer with a temperature of 4 ◦ C for 1 day.

2.1. Preparation of the Persimmons

Prior to the start of the experiment, the persimmons were washed, peeled, and their seeds were
removed. Then the persimmons were cut in slices by a knife to 5 mm (4.8–7.5 cm diameters), 7 mm
(4.2–5.7 cm diameters), and 9 mm (5–7.2 cm diameters) of thickness.
Foods 2019, 8, 84 3 of 19

2.2. Drying Procedure

The drying procedure was performed with the microwave dryer seen in Figure 1 (Arçelik MD
574 S, Arçelik A.Ş., Istanbul, Turkey) with the cavity dimensions of 419 × 428 × 245 mm. After
these preparations (washing, seed removal, and slicing), the persimmon was placed in a glass cup
Foods 2019, 8, x FOR PEER REVIEW 3 of 19
with a 15 cm diameter, 1 cm depth, and the first weights were determined for each of the slices.
In order to determine their weights in the dry state, they were stored in a dying oven (MINGDA
KH-35A,
determineMINGDA Technology
their weights in the dryCo.,state,
Ltd., they
Shenzhen, China)infor
were stored 105 ±
24 h atoven
a dying 1 ◦ C andKH-35A,
(MINGDA its initial
moisture − 1
MINGDAvalue was determined
Technology as 3.51 (gChina)
CO. Ltd., Shenzhen, waterfor g dry
24 h matter
at 105 ± 1) °C
according to themoisture
and its initial dry base (d.b).
value
Experiments
was determined as 3.51 (g water g dry matter ) according to the dry base (d.b). Experiments wereW
were conducted at 120 W (with three
−1 min intervals), 350 W (with 1-min intervals), 460
(with 1-minat
conducted intervals) and 600
120 W (with W (with
three 30 s intervals)
min intervals), 350 W and 24501-min
(with MHz intervals),
frequency.460Initial
W values for the
(with 1-min
intervals) andcolor
dimensions, 600 W (with 30 sand
properties, intervals)
thermal and 2450 MHzoffrequency.
properties the productsInitial values
were for the dimensions,
determined. A thermal
color properties,
camera (FLIR Ex E6, andFLIR
thermal properties
Systems, of the products
Inc., Tallinn, Estonia)were determined.
was used A thermal
in determining camera (FLIR
temperature Ex
changes.
E6, drying
The FLIR Systems,
processInc.,
was Tallinn,
ended whenEstonia)
thewas used reached
samples in determining
the valuetemperature changes.
of 0.10 (d.b). The drying
The weights of the
process was ended
persimmons when the samples
were measured by using reached the value
the below balanceof 0.10 (d.b). The
weighing weights
feature of the
of the persimmons
scale Precisa XB
were model
620M measured by using
(Precisa the below
Instruments AG,balance
Dietikon,weighing featurewith
Switzerland) of the scale Precisa
a precision XB g.
of 0.001 620M
The model
product
was hanged stationary during the drying procedure. Drying tests were repeated 3 timeshanged
(Precisa Instruments AG, Dietikon, Switzerland) with a precision of 0.001 g. The product was for each
stationary during
experimental the drying
condition procedure.
in order Drying
to minimize tests were repeated
uncertainties 3 timesAfter
in the results. for each experimental
the drying process
condition in order to minimize uncertainties in the results. After the drying process was over, the energy
was over, the energy consumption values were measured with a 0.1 kWh precision energy meter
consumption values were measured with a 0.1 kWh precision energy meter (Trotec BX09, Trotec
(Trotec BX09, Trotec End.Ürn.Tic.Ltd.Şti, Istanbul, Turkey) and the color change values were measured
End.Ürn.Tic.Ltd.Şti, Istanbul, Turkey) and the color change values were measured with a Spec HP-200
with a Spec HP-200 brand color meter (SinoDevices Group Ltd., Jiangsu, China).
brand color meter (SinoDevices Group Ltd., Jiangsu, China).

(a) (b)
Figure 1.
Figure 1. (a)
(a) Trabzon
Trabzon persimmon,
persimmon, (b) Microwave
Microwave Drying
Drying System
System(1:
(1:Microwave
Microwaveoven,
oven,2:2:Ventilation
Ventilation
holes, 3:
holes, 3: Tray,
Tray, 4: Timer,
Timer, 5:
5: Magnetron,
Magnetron,6:6:Fan;
Fan;7:7:Computer,
Computer,8: 8:
Power switch,
Power 9: Scales).
switch, 9: Scales).

2.3.
2.3. Data
Data Analysis

2.3.1.
2.3.1. Moisture Content and
Moisture Content andMoisture
MoistureRate
Rate
Moisture
Moisture content
content of agricultural productswas
agricultural products wasdetermined
determinedinindry
drybasis,
basis,which
whichwaswascalculated
calculatedasas
the
therate wateramount
rate of water amountinin the
the product
product todry
to its its dry weight.
weight. Moisture
Moisture content
content (g water/g
(g water/g dryvalues
dry matter) matter)
were calculated
values using Equation
were calculated 1a. Dimensionless
using Equation moisture ratio
(1a). Dimensionless of persimmons
moisture during dryingduring
ratio of persimmons was
generally
drying wascalculated
generallyby the following
calculated Equation
by the following 1b.Equation
Since the (1b).
equilibrium moisture
Since the content
equilibrium turned out
moisture to
content
be too low of a value when compared to m and m the value was taken as zero as given in
turned out to be too low of a value when compared to mt and mo , the value was taken as zero as given
t o, Equation 1c
[35].
in Equation (1c) [35].
Mw
𝑀
m𝑚t == (1a) (1a)
M 𝑀w −𝑀− Ms
𝑚mt −−𝑚me
𝑀𝑅 =
MR = (1b) (1b)
𝑚 o−
m −𝑚me
𝑚
𝑀𝑅 = (1c)
𝑚
Foods 2019, 8, 84 4 of 19

mt
MR = (1c)
mo
In these equations: Ms : dry mass of persimmon (g), mo : initial moisture content, (g water/g dry
matter), Mw : water mass of persimmon (g), MR: dimensionless moisture content, mt : moisture content
of persimmon at certain time, (g water/g dry matter), me : equilibrium moisture content.

2.3.2. Drying Rate

The change in the moisture content of the dried product in unit time is defined as “drying rate”
(DR). Drying rate is calculated as in Equation (2) [22].

mt+∆t − mt
DR = (2)
∆t
where DR is the drying rate (g water/g dry matter.min.); mt+∆t is the moisture content at t+∆t (g
water/g dry matter) and t is drying time (min).

2.3.3. Shrinkage Test

Shrinkage of the food products during drying is a natural physical occurrence. Shrinkage was
determined using difference between volume values before and after the drying process. Volume values
were calculated using measured diameter and thickness of the slice. The percentage of volumetric
shrinkage value was calculated as in Equation (3) [36].

Vo − V
shrinkage % = × 100 (3)
Vo

where Vo and V are the volumes of the persimmon at the beginning and at the end of the drying
experiment, respectively.

2.3.4. Moisture Diffusivity and Activation Energy

According to the second law of Fick, if the material properties are fixed, the shrinkage and
pressure changes were not taken into account during the drying process. It is stated that the heat
transfer on the product occurs by transmission inside and by natural convection on the surface of the
product. The mass transfer occurring in the product was considered to be molecular diffusion on the
inside, and mass transfer mechanism by forced convection on the outside. Evaporation was assumed to
occur only on surfaces. The initial moisture distribution was taken as homogeneous and the moisture
distribution during the process is considered symmetrical [20]. Effective moisture diffusivity was
considered constant during the drying process. Flick’s diffusion equation (Equation (4)) was used to
calculate effective diffusivity using the slope method for slab geometries. The second Law of Fick in
one-dimensional mass transfer during different materials drying is calculated as in Equation (4). [37].

∞ (2n − 1)2 π2 De f f t
" #
mt − me 8 1
MR =
m o − me
= 2
π ∑ 2
exp −
4L2
(4)
n=1 (2n − 1)

For long drying durations, only the first term on the right side of the equation is taken into
consideration, and the equation takes the form of Equation (5).
" #
mt − me 8 π2 De f f t
MR = = 2 exp − (5)
mo − me π 4L2

Here, Deff represents effective diffusivity (m2 s−1 ) and L represents the half-thickness (m) of
the sample.
Foods 2019, 8, 84 5 of 19

When the effects of microwave power on the effective diffusion coefficient are examined, a line is
obtained and the value of the activation energy is calculated from the slope of this line. Activation
energy is defined by the water molecules passing through the energy barrier when there is moisture
transfer within the product. The small values of the activation energy give higher moisture diffusion
values in the drying process. Reduction in the activation energy of a process is caused by the increase
in the water molecules average energies [37]. The activation energy was estimated using the Arrhenius
equation (Equation (6)). In order to determine the Deff value, changes of the ln (MR) values depending
on the time were drawn as a graph, and the Deff values of the slopes of the lines that were obtained
were calculated with Equation (7) [38].
 
E m
De f f = Do exp − A (6)
P

From Equation (5), a plot of ln MR versus time gives a straight line with a slope of:

π2 De f f
Slope = − (7)
4L2

Do is a constant equivalent to diffusivity at the infinite temperature (m2 s−1 ), EA is activation

energy (W g−1 ), and m (g) is the mass of the raw product.

2.3.5. Specific Energy Consumption and Drying Energy Performance

The energy consumption of the microwave dryer is calculated from Equation (8), and the specific
energy consumption is calculated from Equation (9) [39].

Ec = P × t (8)

P × t × 10−6
Es = (9)
mev
Es is the specific energy consumption (MJ kg water−1 ), P is the microwave power (W), t is the
drying time (s), and mev is the total mass of evaporated water (kg).

2.3.6. Color Change in the Product, Scanning Electron Microscopy (SEM) and Product
Temperature Measurements
Colorimetric parameters were used as shown in Equations (10) and (11) in order to characterize
the color changes in the product. The measurements were based on the L*a* b* color scale developed
by CIE in 1976. The L* value, which changes from black to white, gives the gloss value and can take
values ranging from 0 to 100 depending on the measured color [17]. The parameter a* takes positive
and negative values (reddish and greenish), whereas the parameter b * takes positive and negative
values (yellowish and bluish) [27].
q
∆E = (∆L)2 + (∆a)2 + (∆b)2 (10)

∆L = L∗ − Lo ∆a = a∗ − ao ∆b = b∗ − bo (11)

where ∆E is total color change.

In order to have a grasp of the changes occurred in the internal structures of the persimmon
samples during the drying process, the observations were made on an electron microscope (SEM). FEI
brand (QUANTA FEG 250) scanning electron microscope was used to view the microstructure of the
dried products. It was sliced by a razor at dimensions of 1 cm2 without damaging the upper side of
the sample and was photographed.
Foods 2019, 8, 84 6 of 19

The change in the product temperature during the drying process was measured by the usage of
the FLIR Ex E6 brand (Estonia) thermal camera. Firstly, thermal images of the product were taken on
its wet state at the room temperature in order to compare the temperature of the product. Afterwards,
thermal imaging was taken during drying within 30 s for each of its slices at certain periods.

2.3.7. Statistical Analyses

Foods 2019, 8, x FOR PEER REVIEW 6 of 19
The quantitative data were expressed as mean values. The results were analyzed using a factorial
design with analysis of variance (ANOVA). The Tukey’s test was applied to determine if the differences
The quantitative data were expressed as mean values. The results were analyzed using a factorial
were significant. All statistical analyses were performed with SPSS (PASW Statistics 18, SPSS In.,
design with analysis of variance (ANOVA). The Tukey’s test was applied to determine if the differences
Chicago, IL, USA). Differences with p-values less than 0.05 were considered significant.
were significant. All statistical analyses were performed with SPSS (PASW Statistics 18, SPSS In.,
Chicago, IL, USA). Differences with p-values less than 0.05 were considered significant.
3. Results and Discussions
3. Results and Discussions
3.1. Drying Characteristics
3.1.
TheDrying Characteristics
drying characteristics of the sliced persimmon samples of different sizes are given in
Figures 2–4.
TheAs can characteristics
drying be observed, of thethe
drying
sliced rate is affected
persimmon by microwave
samples drying
of different sizes arepower
given independing
Figures 2– on
the increase
4. As caninbethe dryingthe
observed, power.
drying Moisture loss isby
rate is affected accelerated
microwaveand drying
drying powertime is shortened.
depending on theDepending
increase
in the drying power. Moisture loss is accelerated and drying time is shortened.
on the drying powers, the drying process took 28.5, 6.23, 5.22, 3.57 min at 5 mm slice thickness,Depending on the drying 33,
powers, the drying process took 28.5, 6.23, 5.22, 3.57 min at 5 mm slice thickness, 33,
8.5, 4, 4.2 min at 7 mm slice thickness, 27, 8.1, 6.6, 5.43 min, at 9 mm slice thickness, 27, 8.1, 6.06 8.5, 4, 4.2 min at 7and
mm slice thickness, 27, 8.1, 6.6, 5.43 min, at 9 mm slice thickness, 27, 8.1, 6.06 and 5.43
5.43 min, respectively. Except for the drying durations at 120 W, it is observed that drying durations min, respectively.
Except for the drying durations at 120 W, it is observed that drying durations are close to each other.
are close to each other. When taking a look at the literature, Table 1 is observed. Therefore, the present
When taking a look at the literature, Table 1 is observed. Therefore, the present study has shown itself
study has shown itself to be advantageous in terms of time.
to be advantageous in terms of time.

Table1.1.Comparison
Table Comparisonofofmicrowave
microwavedrying
dryingwith
withother
otherdrying
dryingmethods.
methods.
Drying Type Type
Drying Drying
DryingTime References
Time References
microwave dryingdrying3.57–28.5
microwave min
3.57–28.5 min thisthis study
study
solar drying 16–22 h [6]
solar drying 16–22 h [6]
convective drying 15–40 h [4]
convective drying 15–40 h [4]
1.00 1.00
120 W- 5 mm 120 W-7
0.80 350 W 0.80 mm
0.60 460 W 0.60 350 W
MR
MR

600 W 0.40
0.40
0.20 0.20
0.00 0.00
0 10 20 30 0 10 20 30 40
Time (min)
Time (min)

1.00
120 W-9 mm
0.80
350 W
0.60 460 W
MR

600 W
0.40
0.20
0.00
0 10 20 30
Time (min)

Figure 2. Changes in the moisture content based on time of the persimmons dried in varying microwave
powersFigure
and varying slice thicknesses.
2. Changes in the moisture content based on time of the persimmons dried in varying
microwave powers and varying slice thicknesses.

3.2. Determination of Effective Diffusivity and Activation Energy

Table 2 shows the increase in diffusion coefficients by increasing the thicknesses of the persimmon
slices. It also increases as the microwave power value increases. The increase in microwave power also
 Foods 2019, 8, 84 7 of 19

3.2. Determination of Effective Diffusivity and Activation Energy

Table
Foods 2019, 8, x2FOR
shows the
PEER increase in diffusion coefficients by increasing the thicknesses of the persimmon
REVIEW 7 of 19
slices. It also increases as the microwave power value increases. The increase in microwave power
also causing an increase in effective diffusivity constant is stated in Zarein et. [38]. Effective diffusivity
causing
constantan wasincrease in effective
calculated × 10−8 m2constant
from 2.97diffusivity s−1 at 120 is W
stated
to 4.63in × 10−6 m
Zarein −1 atEffective
et.2 s[38]. 600 W. The diffusivity
values
constant was
calculated incalculated
this study from
were 2.97
found× 10−8
to bemhigher
2 s at 120
−1
thanWtheto 4.63 × 10 diffusion
effective −6 m s at 600
2 −1 W. Thevalues
coefficient valuesthat
calculated
were
incalculated
this studyby were found to be higher than the effective diffusion coefficient values
Doymaz [5] who dried persimmons by heated air. As shown in Figure 3, the activation that were calculated
by Doymaz
energy was [5] who dried
calculated frompersimmons
the change ofbyLnDheated air. As shown
eff according to m/P. inLnD
Figure
eff is3,
thethe activation expression
logarithmic energy was
calculated
of Equation from(6).the change of
Activation LnDeffaccording
energy accordingto tothe
m/P. LnD
slice eff is the logarithmic
thickness was estimated expression
at 32.82, of equation
18.64 and
6.12.80
Activation− 1 energy according
W g respectively. to the the
Apparently, slice thickness
activation was estimated
energy decreased at with 32.82, 18.64 and
increasing slice12.80 W g−1
thickness.
respectively. Apparently, the activation energy decreased with increasing slice thickness.
0
0 0.05 0.1 0.15 0.2
-5 5 mm 7 mm 9 mm
LnDeff

-10

-15

-20
m/P (g/W)
Figure
Figure 3. Microwavepowers
3. Microwave powers effect
effect on
oneffective
effectivediffusion coefficient.
diffusion coefficient.
Table 2. The diffusion coefficients and activation energy values of the persimmon slices at different powers.
Table 2. The diffusion coefficients and activation energy values of the persimmon slices at
different powers. Deff (m2 s−1 )
MWP (W)
5 mm 7 mm 9 mm
Deff (m2 s−1)
MWP 120 (W) 2.97 × 10 −8 5.15 × 10−7 1.03 × 10−6
5 mm 7 mm 9 mm
350 1.37 × 10−6 −8 2.12 × 10−6 −7 3.39 × 10−6 −6
120
460 2.97 × 10
1.63 × 10−6
5.15 × 10
4.36 × 10−6
1.03 × 10
4.10 × 10−6
350
600 1.37 ×
2.07 × 10 −10
6 −6 2.12
4.47 × 10× 10
− 6 −6 3.39
4.63 × 10× −10
6 −6
− 1
Ea (W460
g ) 1.63
32.82× 10 −6 4.36
18.64× 10 −6 4.10
12.80× 10−6
600 2.07 ×is10
MWP −6
microwave 4.47 ×(W).
power 10−6 4.63 × 10−6
Ea (W g )
−1 32.82 18.64 12.80
As seen in Figure 4, drying duration and drying rate
MWP is microwave power (W). decreased with the moisture content.
At the first period of the drying, as the moisture value is high, the absorbed power is also high.
As seen in Figure 4, drying duration and drying rate decreased with the moisture content. At the
As power being high will affect polar molecules in the product more and produce a higher heat [40].
first period of the drying, as the moisture value is high, the absorbed power is also high. As power being
Therefore, the drying process, in the beginning, was fast, and as the moisture decreased, the drying
high will affect polar molecules in the product more and produce a higher heat [40]. Therefore, the
took place slower in the later periods. This shows us that diffusion is a mechanism that regulates
drying process, in the beginning, was fast, and as the moisture decreased, the drying took place slower
moisture movement [21]. The drying rate increased with an increase in microwave power. Doymaz [5],
in the later periods. This shows us that diffusion is a mechanism that regulates moisture movement [21].
Chahbani et al. [41] and Hanif et al. [6] also stated that the drying rate increases with an increase in
The drying rate increased with an increase in microwave power. Doymaz [5], Chahbani et al. [41] and
the microwave power in their own studies. The average drying rates of dried persimmons at varying
Hanif et al. [6] also stated that the drying rate increases with an increase in −the microwave power in
powers were found to be; 0.10, 0.43, 0.50 and 0.78 kg water kg dry matter 1 min−1 at 5 mm slice
their own studies. The average drying rates of dried persimmons at varying powers were found to be;
thickness, 0.11, 0.36, 0.70 and 0.71 kg water kg dry matter−1 min−1 at 7 mm thickness, 0.11, 0.37, 0.58
0.10, 0.43, 0.50 and 0.78 kg water −kg1 dry −matter −1min−1 at 5 mm slice thickness, 0.11, 0.36, 0.70 and 0.71
and 0.50 kg water kg dry matter min 1 at 9 mm thickness, respectively. Experimental conditions
kg water kg dry matter−1min−1 at 7 mm thickness, 0.11, 0.37, 0.58 and 0.50 kg water kg dry matter−1min−1
and products not being homogeneous cause changes in the rate of the drying.
at 9 mm thickness, respectively. Experimental conditions and products not being homogeneous cause
changes in the rate of the drying.
Foods 2019, 8, x FOR PEER REVIEW 8 of 19
Foods 2019, 8, 84 8 of 19

1.50
120 W 1.80
120 W
350 W
DR (g water g dry

1.20 1.50 350 W

DR (g water g dry
matter-1min-1)
460 W
matter-1min-1)

460 W
0.90 600 W 1.20 600 W
0.90
0.60
0.60
0.30 0.30
0.00 0.00
0.0 1.0 2.0 3.0 4.0 0.00 0.30 0.60 0.90 1.20
MR (g.water g.dry matter-1) MR (g.water g.dry matter-1)

(a) (b)
0.90
120 W
350 W
DR (g water g dry

460 W
matter-1min-1)

0.60 600 W

0.30

0.00
0.0 1.0 2.0 3.0 4.0
MR (g.water g.dry matter-1)
(c)
Figure
Figure 4.
4. Variation
Variation ofofthe
thedrying
drying durations
durations withwith the changes
the changes in the in the drying
drying rate at different
rate at different powers.
powers. (a) 5mm, (b) 7mm,
(a) 5 mm, (b) 7 mm, (c) 9 mm. (c) 9mm.

Energyconsumption
Energy consumption values
values werewere recorded
recorded by anbyenergy
an energy counter.
counter. Energy Energy consumption
consumption and
and specific
specificconsumption
energy energy consumption valuesshown
values were were shown in Figure
in Figure 5a and 5a,b. At different
Figure 5b. At powers,
differentit was measured
powers, it was
measured that at 5 mm slice thickness, 0.065–0.085 kWh, at 7 mm slice thickness, 0.05–0.1 kWh, and at slice
that at 5 mm slice thickness, 0.065–0.085 kWh, at 7 mm slice thickness, 0.05–0.1 kWh, and at 9 mm 9 mm
thickness,
slice 0.07–0.09
thickness, 0.07–0.09kWh,kWh,respectively. As the As
respectively. applied microwave
the applied power increased,
microwave the dryingthe
power increased, duration
drying
and energy
duration andconsumption
energy consumption got reduced got[42]. This decrease
reduced [42]. Thisindecrease
the microwave energy results
in the microwave in less
energy powerin
results
production and longer drying durations. Thus the time required for the
less power production and longer drying durations. Thus the time required for the water in the materialwater in the material to reachto
the evaporation
reach the evaporation temperature
temperature increases andand
increases thethe
energy
energyspent onon
spent evaporation
evaporation decreases.
decreases. Specific
Specificenergy
energy
consumptionvalues values −1
consumption forfor
thethe selected
selected forces
forces were
were measured
measured between
between 14.80–20.34
14.80–20.34 MJ MJkg−1kg at 5 at
mm 5 mmslice
slice thickness, 14.79–27.66 MJ kg −1 at 7 mm slice thickness, and 12.18–19.89 MJ kg −1 at 9 mm slice
thickness, 14.79–27.66 MJ kg at 7 mm slice thickness, and 12.18–19.89 MJ kg at 9 mm slice thickness,
−1 −1

thickness, respectively.
respectively. Shrinkage %Shrinkage values of % thevalues of the persimmons
persimmons that were dried that atwere dried at
different different
powers powersto
according
according to their thickness are given at Figure 5c. While shrinkage increases
their thickness are given at Figure 5c. While shrinkage increases at 5 mm slices with drying power value, at 5 mm slices with
itdrying
gets morepower value, it gets
complicated more complicated
at different at different
slice thicknesses. Thisslice thicknesses.
is due to the fact Thisthatis the
duewater
to thecontent
fact thatof
thematerial
the water content
is not of the material isThe
homogeneous. not minimum
homogeneous. The minimum
shrinkage was observedshrinkageat 460 wasWobserved
at 7 mm, atand
460 Wthe
at 7 mm, and the maximum shrinkage
maximum shrinkage was observed at 600 W at 5 and 7 mm. was observed at 600 W at 5 and 7 mm.
Accordingtotovariance
According varianceanalyses,
analyses,results
results showed
showed that effects of of slice
slice thickness
thicknesson onspecific
specificenergy
energy
consumption(E
consumption (Es)s )values
valuesfor forsamples
samples werewere found
found to be significant
significant (p (p<< 0.05).
0.05). Samples
Samplesthat thatwere
weresliced
sliced
into 7 mm, and another two samples that were 5 and 9 mm thickness,
into 7 mm, and another two samples that were 5 and 9 mm thickness, were found in different groups in were found in different groups
in respect
respect of specific
of specific energy energy consumption.
consumption. Effects
Effects of slice
of slice thickness
thickness on energy
on energy consumption
consumption values values
for all
for all samples were found to be insignificant (p > 0.05). Effects of slice thickness
samples were found to be insignificant (p > 0.05). Effects of slice thickness on shrinkage values between on shrinkage values
betweenthat
samples samples that were
were sliced into sliced
5 mm into 5 mm while
thickness, thickness,
anotherwhiletwoanother
samples two samples
that that were
were sliced into 7sliced
and 9
mmintowere
7 and 9 mmsignificant
found were found (p significant
< 0.05). (p < 0.05).
Foods 2019, 8, x FOR PEER REVIEW 9 of 19
Foods 2019, 8, 84 9 of 19

When microwave
When microwave power
power levels
levelswere
wereconsidered,
considered,effects
effectsofofpower
powerlevels
levels
onon energy
energy consumption,
consumption,
specific energy
specific energy consumption,
consumption,percentage
percentageshrinking
shrinkingvalues
valueswere
werefound
found significant
significant (p (p < 0.05).
< 0.05). Samples
Samples
that were dried using 120 W and other three power levels were found in different groups in respect of of
that were dried using 120 W and other three power levels were found in different groups in respect
energy consumption
energy consumption and
andspecific
specificenergy
energyconsumption
consumption(p(p< <0.05),
0.05),while
whilesamples
samples that
that were
were dried
dried using
using
600 W
600 W and
and other
other three
three power
power levels
levels were
were found
found in
in different
different groups
groups in in respect
respectofofshrinkage
shrinkage(p (p<< 0.05).
0.05).

0.12 30
5 mm 7 mm 9 mm
0.1 25 5 mm 7 mm 9 mm

Es (MJ kg-1)
Ec (kWh)

0.08 20
0.06 15
0.04 10
0.02 5
0 0
120 350 460 600 120 350 460 600
MWP (W) MWP (W)
(a) (b)
80
5 mm 7 mm 9 mm
Shrinkage, %

60

40

20

0
120 350 460 600
MWP (W)

(c)
Figure5.5.(a)(a)
Figure Energy
Energy consumption
consumption valuesvalues of the microwave
of the microwave dryer,
dryer, (b) the (b)energy
specific the specific energy
consumption
consumption
of the persimmon of the persimmon
at varying at varying
powers and slicespowers
duringand
the slices
drying,during the drying,
(c) percentage (c) percentage
shrinking of the
shrinking of
persimmon the persimmon
during the drying. during the drying.

3.3. Color and SEM Analysis

3.3. Color and SEM Analysis
The gloss and total color changes of the product that is dried in the microwave drying process are
The gloss and total color changes of the product that is dried in the microwave drying process are
shown in Table 3. Although a comparison could not be made on the effects of the power change on
shown in Table 3. Although a comparison could not be made on the effects of the power change on color
color change, it has been observed that the color changes in the products lower as the slice thicknesses
change, it has been observed that the color changes in the products lower as the slice thicknesses
increase. The color and the volumetric changes of the persimmons that were cut into different sizes
increase. The color and the volumetric changes of the persimmons that were cut into different sizes can
can be seen in Figure 6 through the photographs. The least gloss and total color change were observed
be seen in Figure 6 through the photographs. The least gloss and total color change were observed at
at 600 W at 9 mm. When examining these changes, the waiting period of the product after it was
600 W at 9 mm. When examining these changes, the waiting period of the product after it was harvested
harvested was extremely important. When the product is kept for too long, the homogeneous structure
was extremely important. When the product is kept for too long, the homogeneous structure of the
of the product deteriorates and the product becomes softer. This significantly changes the drying
product deteriorates and the product becomes softer. This significantly changes the drying kinetics of
kinetics of the product. While the product maintains its shape integrity when the drying was done
the product. While the product maintains its shape integrity when the drying was done shortly after the
shortly after the harvest, the product could undergo deteriorations in its shape and structure if it is
harvest, the product could undergo deteriorations in its shape and structure if it is kept for too long.
kept for too long. Burns can occur in some regions of the dried product. Due to the fact that the liquid
Burns can occur in some regions of the dried product. Due to the fact that the liquid content of this
content of this product is not homogeneous and there are pores due to the core in its center, burns
product is not homogeneous and there are pores due to the core in its center, burns occur in these
occur in these regions until the product decreases to the desired moisture level according to the power
regions until the product decreases to the desired moisture level according to the power value applied
value applied to the product. At lower power levels, when drying duration was long, it increased the
to the product. At lower power levels, when drying duration was long, it increased the burned regions.
burned regions.
Foods 2019, 8, 84 10 of 19

Foods 2019, 8, x FOR PEER REVIEW

Table 3. Color parameter results. 10 of 19

Slice Parameters 120 W 350 W 460 W 600 W

∆L 3. Color33.53
Table 23.83
parameter results.14.91
16.72
5 mm
∆E 46.09 34.19 20.28 29.64
Slice
Parameters 120 W 350 W 460 W 600 W
∆L 28.49 22.19 28.30 16.36
7 mm ΔL 33.53 23.83 14.91 16.72
5 mm ∆E 47.63 29.91 49.26 25.14
ΔE 46.09 34.19 20.28 29.64
∆L
ΔL 17.25 22.19
28.49 21.56 28.30
21.33 16.3613.25
9 mm
7 mm ∆E 17.53 28.84 29.34 24.32
ΔE 47.63 29.91 49.26 25.14
ΔL 17.25 21.56 21.33 13.25
9 mm
ΔE
According to variance analyses, effects 17,53 thickness
of slice 28,84 on ∆L values
29,34 24,32for all samples were found
to be insignificant
According to(p variance
> 0.05), while effects
analyses, ofof
effects slice
slicethickness
thickness onon ∆E valuesfor
ΔL values between samples
all samples were that
foundwere
sliced into
to be 9 mm thickness
insignificant and
(p > 0.05), samples
while effectswere found
of slice to beon
thickness significant
ΔE values (p < 0.05).
between Whenthat
samples microwave
were
power levels
sliced into were
9 mm considered,
thickness andeffects
samples ofwere
powerfoundlevels
to beon ∆L values
significant (p <between samples
0.05). When driedpower
microwave at 600 W
andlevels
otherwerepower levels were
considered, effectsfound to be
of power significant
levels on ΔL values(p < between
0.05), while effects
samples driedofatpower level
600 W and on ∆E
other
power levels were found to be significant (p < 0.05),
values for all samples were found to be insignificant (p > 0.05). while effects of power level on ΔE values for all
samples were found to be insignificant (p > 0.05).

MW 120 W 350 W 460 W 600 W

Slice Fresh Dried Fresh Dried Fresh Dried Fresh Dried

5mm

7mm

9mm

Figure
Figure 6.6.Fresh
Freshand
and dried
dried pictures
picturesofofpersimmon.
persimmon.

By By taking
taking a 2a 2mm mmlong,
long, 11 mm
mm widewidepiece
piecebetween
between thethe
dried persimmons
dried center center
persimmons and corner, the
and corner,
microstructure of the sample was analyzed in an SEM device. The microstructure of the sample was
the microstructure of the sample was analyzed in an SEM device. The microstructure of the sample
determined by magnifying 1000× and is shown in Figures 7–9 for each drying thickness. While the pores
was determined by magnifying 1000× and is shown in Figures 7–9 for each drying thickness. While the
are shown in black solid phases are shown in white. As the power level increased, the number of the
pores are also
pores shown in black
increased andsolid phases
the pores gotare shown
larger for 5inmmwhite. As the
thickness. power
Similar level increased,
observations the number
were made and
of the pores also increased and the pores got larger for 5 mm thickness. Similar
stated by Dong et al. [43] in their study regarding green coffee beans. Increasing power level caused observations were
made and stated
increasing by Dong
temperature andet vapor
al. [43] in their
pressure instudy regarding
the structure. Largegreen
porescoffee beans.due
were formed Increasing power
to the steam
leveloutlet.
caused increasing
However, temperature
it is not the case for 7and mmvapor
and 9 mmpressure in theAs
thicknesses. structure.
microwave Large
powerpores werethere
increased, formed
duewas an steam
to the increaseoutlet.
in pores, but as the
However, slice
it is notthickness
the caseincreased,
for 7 mmthe andpores
9 mmshrunk. This wasAs
thicknesses. due to the
microwave
penetration of energy into the product. The fact that microwave energy did not
power increased, there was an increase in pores, but as the slice thickness increased, the pores shrunk. penetrate into the
product decreased evaporation and caused the size of pores to shrink.
This was due to the penetration of energy into the product. The fact that microwave energy did It was also related to the not
homogeneity of the product. As shown in Figures 7–9, the material loses its homogeneity.
penetrate into the product decreased evaporation and caused the size of pores to shrink. It was also
related to the homogeneity of the product. As shown in Figures 7–9, the material loses its homogeneity.
Foods 2019, 8, x FOR PEER REVIEW 11 of 19
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Foods 11 of1119of 19

(a) (b) (c)

(a) (b) (c)

(d)(d) (e)
(e)
Figure 7. SEM
Figure (Scanning
(ScanningElectron
ElectronMicroscope)
Microscope) images
images of persimmonwithwith 5 mm:(a)(a) freshpersimmon;
persimmon;
Figure 7.7.SEM
SEM (Scanning Electron Microscope) images of persimmon
of persimmon with 55 mm:
mm: (a)fresh
fresh persimmon;
(b)(b)
dried persimmon
driedpersimmon at 120
persimmonatat120 W;
120W; (c)
W;(c) dried
(c)dried persimmon
driedpersimmon at
persimmon at 350
at 350 W;
350 W; (d)
W; (d) dried
(d) dried persimmon
dried persimmon at 460 W; (e) dried
(b) dried persimmon at at 460
460 W;
W;(e)
(e)dried
dried
persimmon
persimmon at at
600 W.W.
600
persimmon at 600 W.

(a) (b)
(a) (b)

(c) (d)
(c) (d)
Figure8.8.SEM
Figure SEM(Scanning
(ScanningElectron
ElectronMicroscope)
Microscope) images
images of
of persimmon
persimmon with
with 77 mm:
mm: (a)
(a) dried
dried persimmon
persimmon
at
Figure120
8.W;
SEM(b) dried persimmon
(Scanning at
Electron 350 W; (c)
Microscope)dried persimmon
images of at 460
persimmon W; (d)
with dried
7 mm:persimmon
at 120 W; (b) dried persimmon at 350 W; (c) dried persimmon at 460 W; (d) dried persimmon (a) dried atat600
600W.
persimmonW.
at 120 W; (b) dried persimmon at 350 W; (c) dried persimmon at 460 W; (d) dried persimmon at 600 W.
Foods
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2019,8,8,x 84
FOR PEER REVIEW 1212ofof1919

(a) (b)

(c) (d)

Figure 9. SEM (Scanning Electron Microscope) images of persimmon with 9 mm: (a) dried persimmon
Figure 9. SEM (Scanning Electron Microscope) images of persimmon with 9 mm: (a) dried persimmon at
at 120 W; (b) dried persimmon at 350 W; (c) dried persimmon at 460 W; (d) dried persimmon at 600 W.
120 W; (b) dried persimmon at 350 W; (c) dried persimmon at 460 W; (d) dried persimmon at 600 W.
3.4. Thermal Images and Temperature Measurements
3.4. Thermal Images and Temperature Measurements
A scale showing the minimum and maximum temperature values of samples is displayed
A scale 10–21.
in Figures showing the energy
High minimum and maximum
absorption and high temperature
drying rates values
lead ofto samples is displayed
overheating in certainin
Figures 10–21. High energy absorption and high drying rates lead to overheating
regions during drying. Overheating results in regional burns and makes it difficult to control in certain regions
[44].
during
In Figure 6, these regional burns can be seen in the final product. As the microwave power increased,6,
drying. Overheating results in regional burns and makes it difficult to control [44]. In Figure
these regional burns
the temperature of thecan
finalbeproduct
seen in the finalInproduct.
increased. As thethe
certain regions, microwave
color seems power increased,
to be yellow. the
These
temperature of the final product increased. In certain regions, the color seems to be yellow.
regions are the areas where the product had tearing on its edges and where its circularity was disrupted. These
regions are the areas where the product had tearing on its edges and where its circularity was disrupted.
Foods 2019, 8, x FOR PEER REVIEW 13 of 19

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Foods 2019, 8, 84 13 of 19

0s 180 s 360 s 540 s 720 s 900 s 1080 s 1260 s 1440 s 1620 s

Figure 10. Thermal images of persimmon with 5 mm at 120 W.
0s 180 s 360 s 540 s 720 s 900 s 1080 s 1260 s 1440 s 1620 s
0s 180 s 360 s 540 s 720 s 900 s 1080 s 1260 s 1440 s 1620 s
Figure 10. Thermal images of persimmon with 5 mm at 120 W.
Figure
Figure 10.
10. Thermal
Thermal images
images of
of persimmon
persimmon with
with 55 mm
mm at
at 120
120 W.
W.

0s 60 s 120 s 180 s 240 s 300 s 360 s 383 s

Figure 11. Thermal images of persimmon with 5 mm at 350 W.
0s 60 s 120 s 180 s 240 s 300 s 360 s 383 s
0s 60 s 120 s 180 s 240 s 300 s 360 s 383 s
Figure
Figure 11.
11. Thermal
Thermal images
images of
of persimmon
persimmon with
with 55 mm
mm at
at 350
350 W.
W.
Figure 11. Thermal images of persimmon with 5 mm at 350 W.

0s 60 s 120 s 180 s 240 s 300 s 322 s

Figure 12. Thermal images of persimmon with 5 mm at 460 W.
0s s 12. Thermal
Figure
60 120 s images of180
persimmon
s with
240 s5 mm at 460 W.s
300 322 s
0s 60 s 120 s 180 s 240 s 300 s 322 s
Figure 12. Thermal images of persimmon with 5 mm at 460 W.
Figure 12. Thermal images of persimmon with 5 mm at 460 W.

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Foods 2019, 8, x FOR PEER REVIEW 14 of 19
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0s 30 s 60 s 90 s 120 s 150 s 180 s 210 s 237 s

0s 30 s 60 s 90 s 120 s 150 s 180 s 210 s 237 s
0s 30 s 60Figure
s 13. Thermal
90 s images of120
persimmon
s with
1505smm at 600 W.
180 s 210 s 237 s
Figure 13. Thermal images of persimmon with 5 mm at 600 W.
Figure 13. Thermal images of persimmon with 5 mm at 600 W.
Figure 13. Thermal images of persimmon with 5 mm at 600 W.

0s 180 s 360 s 540 s 720 s 900 s 1080 s 1260 s 1440 s 1620 s 1800 s 1980 s
0s 180 s 360 s 540 s 720 s 900 s 1080 s 1260 s 1440 s 1620 s 1800 s 1980 s
0s 180 s 360 s 540 s Figure 14.
720Thermal
s images
900 s of persimmon
1080 s with 7 1260
mm ats 120 W. 1440 s 1620 s 1800 s 1980 s
Figure
Figure 14. 14. Thermal
Thermal images
images of persimmon
of persimmon with
with 7 mm
7 mm at 120
at 120 W. W.
Figure 14. Thermal images of persimmon with 7 mm at 120 W.

0s 60 s 120 s 180 s 240 s 300 s 360 s 420 s 480 s 510 s

0s 60 s 120 s 180 s 240 s 300 s 360 s 420 s 480 s 510 s
0s 60 s Figure
120Figure
s 15. 180
15. Thermal
s
Thermal images ofs persimmon
240of
images persimmon with
s 77 mm
300 with mm360
at 350
at 350 W.
s W. 420 s 480 s 510 s
Figure 15. Thermal images of persimmon with 7 mm at 350 W.
Figure 15. Thermal images of persimmon with 7 mm at 350 W.
Foods 2019, 8, x FOR PEER REVIEW 15 of 19
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0s 60 s 120 s 180 s 240 s

0s 60 s 120 s 180 s 240 s
Figure 16. Thermal images of persimmon with 7 mm at 460 W.
0s 60 s 120 s 180 s 240 s
Figure 16. Thermal images of persimmon with 7 mm at 460 W.
Figure
Figure 16.
16. Thermal
Thermal images
images of
of persimmon
persimmon with
with 77 mm
mm at
at 460
460 W.
W.

0s 30 s 60 s 90 s 120 s 150 s 180 s 210 s 240 s 260 s

0s 30 s 60 s 90 s 120 s 150 s 180 s 210 s 240 s 260 s
Figure 17. Thermal images of persimmon with 7 mm at 600 W.
0s 30 s 60 s 90 s 120 s 150 s 180 s 210 s 240 s 260 s
Figure
Figure 17.
17. Thermal
Thermal images
images of
of persimmon
persimmon with
with 77 mm
mm at
at 600
600 W.
W.
Figure 17. Thermal images of persimmon with 7 mm at 600 W.

0s 180 s 360 s 540 s 720 s 900 s 1080 s 1260 s 1440 s 1620 s

0s 180 s 360 s 540 s 720 s 900 s 1080 s 1260 s 1440 s 1620 s
Figure 18. Thermal images of persimmon with 9 mm at
at 120 W.
0s 180 s 540Thermal
360 s Figure 18. s images
720 sof persimmon
900 swith 9 mm
1080 120
s W. 1260 s 1440 s 1620 s
Figure 18. Thermal images of persimmon with 9 mm at 120 W.
Figure 18. Thermal images of persimmon with 9 mm at 120 W.
Foods 2019, 8, x FOR PEER REVIEW 16 of 19
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0s 60 s 120 s 180 s 240 s 300 s 360 s 420 s 480 s 490 s

0s 60 s 120 s 180 s 240 s 300 s 360 s 420 s 480 s 490 s
Figure 19. Thermal images of persimmon with 9 mm at 350 W.
0s 60 s 120 s 180 s 240 s 300 s 360 s 420 s 480 s 490 s
Figure 19. Thermal images of persimmon with 9 mm at 350 W.
Figure 19. Thermal images of persimmon with 9 mm at 350 W.
Figure 19. Thermal images of persimmon with 9 mm at 350 W.

0s 30 s 60 s 90 s 120 s 150 s 180 s 210 s 240 s 270 s 300 s 330 s 366 s

0s 30 s 60 s 90 s Figure 20. Thermal images of persimmon with 9 mm at 460 240
120 s 150 s 180 s 210 s W. s 270 s 300 s 330 s 366 s
0s 30 s 60 s 90 s 120 s 150 s 180 s 210 s 240 s
Figure 20. Thermal images of persimmon with 9 mm at 460 W.
270 s 300 s 330 s 366 s
Figure 20. Thermal images of persimmon with 9 mm at 460 W.
Figure 20. Thermal images of persimmon with 9 mm at 460 W.

0s 60 s 120 s 180 s 240 s 300 s 343 s

0s 60 s 120 s 180 s 240 s 300 s 343 s
0s 60 s 120 sFigure Thermal
21. 180 s images.
240 s 300 s 343 s
Figure 21. Thermal images
Figure 21. Thermal images
Figure 21. Thermal images
Foods 2019, 8, 84 17 of 19

4. Conclusions
In this study, the most suitable drying power for 5 mm slice thickness was determined as 600 W
in terms of time. Drying operation for 600 W power lasted 3.57 min. In terms of energy consumption,
minimum value of 0.05 kWh for 7 mm thickness was measured at 460 W. The drying time and energy
consumption decreased considerably with an increase in the microwave power level. This can be
explained with increasing of drying time with decreasing of microwave power level, and this caused
an increase in consumed energy amount.
Specific energy consumption values were measured for 120 W, 350 W, and 460 W microwave power
level as between 14.80–20.34 MJ kg−1 for 5 mm, 14.79–27.66 MJ kg−1 for 7 mm, and 12.18–19.89 MJ kg−1
for 9 mm slice thicknesses, respectively.
The minimum shrinkage was observed at 460 W at 7 mm, and the maximum shrinkage was
observed at 600 W at 5 and 7 mm.
Effective diffusion coefficient was changed from 2.97 × 10−8 m2 s−1 at 120 W to 4.63 × 10−6 m2 s−1
at 600 W. The activation energy values according to the slice thicknesses namely 5, 7, and 9 mm were
estimated as 32.82, 18.64, and 12.80 W g−1 , respectively. As the microwave power increased, the diffusion
coefficient also increased.
Drying rate increased as the microwave power increased. At the beginning of the process,
the drying occurred fast, while in later periods it occurred slowly as the moisture rate decreased.
Color change, which is one of the criteria in terms of quality in dried food products, with the
values of 13.25 (∆L) and 24.32 (∆E), were observed at the minimum slice thickness of 9 mm at 600 W.
While lower microwave power can cause a lower drying temperature and lower drying rate, higher
microwave power can lead to an undesirable higher temperature, increasing the unstable distribution
of microwave energy and damaging the color quality of the product. If it is supported by conventional
drying, a more acceptable appearance can be obtained in terms of color properties.
When taking a look at the microstructure, as the power level increased, the number of pores also
increased, and growths occurred in the pores.
At the end of the experiments, the temperature of the product was measured at 87.6 ◦ C minimum
and as 155 ◦ C at maximum. The minimum heating was found to be 87.6 ◦ C at 120 W power for 5 mm
slice thickness. Thermal analyses have shown that the effect of slice thickness and power level on the
product are important.

Funding: This research received no external funding.

Acknowledgments: The author acknowledges the support received from the Namık Kemal University.
Conflicts of Interest: The author declares no conflict of interest.

References
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solar dried persimmon (Diospyros kaki). J. Hyg. Eng. Des. 2013, 4, 54–59.
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