Abstract:
The aim of this study was optimization of almond ke
rnels drying with infrared-vacuum
dryer and microwave pretreatment using Response Sur
face Methodology (RSM) and
Genetic Algorithm (GA). The almond kernels were dri
ed as thin layer with air
temperatures of 30, 45 and 75°C vacuum pressures of
20, 40 and 60 kPa and microwave
powers of 270, 450, and 630W. Design expert softwar
e was used to generate the
experimental designs, statistical analysis, and reg
ression models. The results showed that
the optimum point for drying of almond kernels unde
r infrared-vacuum dryer and
microwave pretreatment with RSM method and consider
ing the minimum value of
shrinkage, energy consumption, and total color chan
ge as well as the maximum value of
effective moisture diffusivity can be achieved at a
ir temperature of 45°C, vacuum
pressure of 34.04 kPa, and microwave power of 270W
with 68% desirability and optimum
point with GA method can be obtained at air tempera
ture of 45°C, vacuum pressure of
34.05 kPa and microwave power of 270W.
Keywords
:
Amygdales Communist
L., Color change, Energy consumption, Moisture
diffusivity, Shrinkage.
