Optimization of Almond Kernels Drying under Infrare d- vacuum Condition with Microwave Pretreatment using Response Surface Method and Genetic Algorithm

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.