EFFECT OF VACUUM ASSISTED MICROWAVE DRYING ON DRYINGBEHAVIOR OF POTATO CUBESDevish Wakde, Antim Vasure and C.M. Abroal
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.