Energy consumption for drying of mushroom slices was evaluated using various drying methods
including hot air, microwave, vacuum, infrared, microwave-vacuum and hot air-infrared. Results of data
analysis showed that the lowest and highest energy consumption levels in drying mushroom slices were
associated with microwave and vacuum dryers, respectively. The use of vacuum in conjunction with
microwave drying increased energy consumption relative to microwave drying alone. Energy
consumption in the hot air dryer showed a downward trend with increasing temperature and an upward
trend with increasing air velocity. In drying mushroom using infrared radiation, it was observed that
increased air velocity increases drying time and consequently the amount of consumed energy. Using
a combination of hot air and infrared drying decreased energy consumption relative to infrared drying
alone and increased it relative to hot air drying. In the combined microwave-vacuum dryer, drying time
and consequently energy consumption decreased in comparison to the vacuum dryer. Hot air-infrared
drying of mushroom slices proved to have the lowest energy consumption.
Energy consumption for drying of mushroom slices was evaluated using various drying methodsincluding hot air, microwave, vacuum, infrared, microwave-vacuum and hot air-infrared. Results of dataanalysis showed that the lowest and highest energy consumption levels in drying mushroom slices wereassociated with microwave and vacuum dryers, respectively. The use of vacuum in conjunction withmicrowave drying increased energy consumption relative to microwave drying alone. Energyconsumption in the hot air dryer showed a downward trend with increasing temperature and an upwardtrend with increasing air velocity. In drying mushroom using infrared radiation, it was observed thatincreased air velocity increases drying time and consequently the amount of consumed energy. Usinga combination of hot air and infrared drying decreased energy consumption relative to infrared dryingalone and increased it relative to hot air drying. In the combined microwave-vacuum dryer, drying timeand consequently energy consumption decreased in comparison to the vacuum dryer. Hot air-infrareddrying of mushroom slices proved to have the lowest energy consumption.
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