Microwave and Ultrasound Assisted Rotary Drying of Carrot: Analysis of Process Kinetics and Energy Intensity

Convective drying is one of the most commonly employed preservation techniques for food. However, the use of high temperatures and extended drying times often leads to a reduction in product quality and increased energy consumption. To address these issues, hybrid processes combining convective drying with more efficient methods are frequently employed. This study investigates the convective rotary drying of carrot (cv. Nantes), assisted by microwaves and ultrasound, using a hybrid rotary dryer. In total, four distinct drying programs-comprising one convective and three hybrid approaches-were evaluated. The study assessed drying kinetics, energy consumption, and product quality. The use of ultrasound increased the drying rate by 13%, microwaves by 112%, and microwaves and ultrasound together by 140%. The use of microwaves reduced energy consumption by 30%, whereas ultrasound resulted in a slight increase. All processes resulted in a significant reduction in water activity. Ultrasound decreased the color difference index, while microwaves increased it compared to convective drying.