Devish Wakde, Antim Vasure and C.M. Abroal
Abstract
The present study was focused on effect of microwave powers i.e. 160, 320, 480, 640, and 800 W on dryingcharacteristics of potato cube (1.2 c. m. x 1.2 c. m. x 1.2 c. m.). Microwave drying led to reduction in moisturecontent and drying time reduced with the increase in power level. Increase in power level from 20% to100% led to reduction in drying time approximately of 8 min. The drying rate increased with increasingpower level having a minimum value of 0.043% for 160 W power levels to a maximum value of 0.29% for800 W power levels. Increasing the vacuum level further increased the drying rate for each power level. At160 W power level for 100 mmHg vacuum level the maximum reduction in moisture content was 48.668%dry basis, which was increased to a maximum difference in moisture content of 215.75% dry basis at 300mmHg vacuum level or 800 W power level corresponding to a 1/8 time reduced duration of 2.5 min.