Drying characteristics of broccoli stalk slices under hot air drying (HA) and microwave‐assisted hot air drying (MWHA) at temperatures of 40, 50 and 60C is presented. In addition, the color and shape changes of the dried sample were compared. Midilli et al. model showed a good agreement with the experimental data obtained for both drying systems. The calculated effective moisture diffusivity are varied from 2.92 × 10−8 to 7.91 × 10−8 m2/s under HA and 6.64 × 10−8 to 13.31 × 10−8 m2/s under MWHA. Less changes in color was observed under MWHA at lower temperature. Meanwhile, higher circularity of the shape was observed under HA. According to these results, MWHA promotes faster drying time with higher moisture diffusion; however, pre‐treatment prior to this drying process is suggested to enhance the final dried product.
Habitually, just the edible floret of broccoli is consumed, leaving the stalk as crop remains. This part of the crop has the potential to be used as food since it has been identified as having many nutritional components. To develop this as a product, drying as a unit operation is essential. This work evaluates the drying behavior of different drying conditions of broccoli stalk. With these results, drying of broccoli stalk can be carried out by the food industry more effectively and efficiently.