Cassava slices drying by using a combined hot-air single-plane microwave dryer

Abstract

Characteristics of cassava drying were investigated by using a microwave hot-air drying system. Two waveguides were installed on a single plane of the microwave cavity. The drying experiments were carried out at two levels of sample surface temperature set-points, 70˚C and 80˚C respectively. Cassava (Rayong-9) with 2.5 kg weight and 61% moisture content on wet basis was dried in the dryer for about 300 - 340 minutes until the final values of moisture content of about 20% db were achieved.