Investigation Of Infrared Drying Behaviour Of Spinach Leaves Using ANN Methodology And Dried Product Quality

Effects of infrared power output and sample mass on drying behaviour, colour parameters, ascorbic acid degradation, rehydration characteristics and some sensory scores of spinach leaves were investigated. Within both of the range of the infrared power outputs, 300–500 W, and sample amounts, 15–60 g, moisture content of the leaves was reduced from 6.0 to 0.1±(0.01) kg water/ kg dry base value. It was recorded that drying times of the spinach leaves varied between 3.5–10 min for constant sample amount, and 4–16.5 min for constant power output. Experimental drying data obtained were successfully investigated by using artificial neural network methodology. Some changes were recorded in the quality parameters of the dried leaves, and acceptable sensory scores for the dried leaves were observed in all of the experimental conditions.