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Massive consumption of energy in drying industry makes it a matter of  challenge regarding economical aspects and limited recourses. Several methods  for drying including hot air convection, vacuum, infrared and hot air  convection-infrared technologies were applied in order to estimate the  consumed energy during the drying of mulberry fruit. Moreover, microwave  heating, chemical (ethyl oleate and potassium), mechanical (ultrasonic) and  blanching (hot water) pretreatments were compared. According to the Results,  maximum energy consumption was recorded when no pretreatment was performed.  Microwave heating in the hot air convection-infrared dryer resulted in the  lowest consumption of energy. Total energy requirement decreased with the  temperature in the convection dryer res. Conversely, energy increased with  air velocity. The vacuum dryer consumed the highest amount of energy which  was measured to be 46.95 kWh while the lowest energy was recorded with using  infrared-convective dryers. Also Experimental results showed that minimum and  maximum specific energy consumption in the drying of black mulberry were  associated with microwave pretreatment in IR-hot air dryer and control  treatment in vacuum dryer, respectively. The minimum color change (ΔE) for  drying of black mulberry was found in microwave pretreated samples dried with  the vacuum dryer, yet maximum ΔE was observed in hot air dryer when no  pretreatment was applied

Investigation of some pretreatments on energy and specific energy consumption drying of black mulberry