Özet:

Aim of study: As in agricultural products, the effect of drying air temperature on the quality and drying properties of black nut fruit is important. In the literature, it is seen that the temperature value of 55 ºC is used for drying the black nut fruit. For this reason, the aim of the study is to investigate the effect of upper and lower temperature values on the drying of black nut, based on the core temperature value of 55 ºC. Material and methods: In this study, black nut fruits with 54K01 and 55K07 genotypes were dried at 50, 55 and 60 ºC temperatures up to 10-15% humidity range. The most suitable temperature was determined in terms of color and drying models of the product. Main results: The longest and shortest drying times of the 54K01 genotype black nut fruit were determined as 34.5 and 21.5 hours, respectively. For 55K07 genotype fruit, these values were found as 22.5 and 12 hours, respectively. The drying rates of the products under drying temperatures were processed in Modified Page, Wang Singh, Jena Das and Lewis thin-layer drying equations. With the increase in temperature, the drying time of both genotypes decreased significantly. In case the drying temperatures increased from 50 to 60 ºC, the drying time decreased by 37.68% for the 54K01 genotype and by 46.67% for the 55K07 genotype. Highlights: Among the models, the Wang Sing model best predicted drying data for both the 54K01 and 55K07 genotypes. The measured and calculated color values of the dried samples were compared with the fresh ones and it was determined that drying at 50 and 60 ºC drying temperatures would be more appropriate for the 54K01 and 55K07 genotypes, respectively.

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