Görüntüleme
9
İndirme
2
Meyve ve sebzelerin hasat dönemi dışında da tüketilmesi ve pazar değerinin korunması amacıyla kullanılan yöntemlerin başında kurutma işlemi gelmektedir. Bu çalışmada, son yıllarda ülkemizde üretimi hızla artan kivi meyvesi, 3 mm kalınlıkta dilimlenerek, sıcak havalı bir kurutucuda farklı sıcaklıklarda (50-60-70˚C) ve sabit hava hızında (2.2 m/s) ince tabaka halinde kurutularak kurutma karakteristikleri saptanmıştır. Su ve ürün arasındaki fizikokimyasal ilişkiyi anlamak ve ürünün kalite stabilitesinin devamlılığı bakımından oldukça önemli olan sorpsiyon izotermleri de (desorpsiyon ve adsorpsiyon) 30, 40 ve 50 ˚C olmak üzere 3 farklı sıcaklık ve 5 farklı ortam bağıl nemi koşulunda yaş ve kurutulmuş örnekler kullanılarak belirlenmiştir. Elde edilmiş olan deneysel sorpsiyon verileri 4 farklı modele yani BET, GAB, Oswin ve Smith modellerine uydurulmuştur. Kurutma işlemlerine ilişkin deneysel sonuçlara ise Henderson ve Pabis, Page, Logaritmik, Wangh ve Singh olmak üzere 4 matematiksel kurutma modeli uygulanmıştır. Kurutma verilerinin modellenmesi sonucu elde edilmiş olan ortalama karesel hata (RMSE), khi-kare (χ2) ve model etkinliği (EF) değerlerinin karşılaştırılması ile kivinin sıcak hava ile kurutulmasında en uygun matematiksel modelin Page modeli olduğu, sorpsiyon davranışları için en uygun modelin ise GAB modeli olduğu tespit edilmiştir. Efektif difüzyon katsayısı sıcaklığa bağlı olarak 2.73936 x 10-10 (50 ˚C) ile 3.89772 x 10-10 m2/s (70˚C) arasında değişmiştir.
The process of drying comes in the beginning of the methods used in order to consume and preserve the market value of fruits and vegetables in addition to the harvest period. In this study, the rapidly growing production in our country in recent years, the kivi fruit has been cut into a thickness of 3 mm, drying in a hot-air dryer at different temperatures (50-60-70 ̊C) and in a fixed air speed (2.2 m/s) in a thin layer. Understanding the physical and chemical relationship between water and product and the continuity of the quality stability of the product, the sorption isotherms (desorption and adsorption) are also determined by using 3 different temperatures and 5 different environmental connective moisture conditions, including 30, 40 and 50 ̊C, age and dried samples. The resulting experimental sorption data is adapted to four different models, BET, GAB, Oswin and Smith. The experimental findings of the drying processes were applied to 4 mathematical drying models, including Henderson and Pabis, Page, Logarithmic, Wangh and Singh. The comparison of the average square error (RMSE), when-quare (χ2) and model effectiveness (EF) values obtained as a result of the modeling of drying data has been found that the mathematical model is the most suitable for drying the stone with hot air and the most suitable for sorption behavior is the GAB model. Effective diffusion ratio varies from 2,73936 x 10-10 (50 ̊C) to 3,89772 x 10-10 m2/s (70 ̊C) depending on temperature.
Drying process is one of the methods used to supply consuming of fruits and vegetables out of the harvesting period and to preserve the market value. In this research, kiwi fruit, which is rapidly growing of its production in our country in recent years, was sliced in 3 mm thickness and dried at different temperatures (50-60-70 °C) and constant airspeed (2.2 m s-1) in a hot air dryer as thin layer. The sorption isotherms, which are very important in terms of continuity of product quality stability and which are used to understand the physicochemical relationship between water and product, were determined at 3 different temperatures (30, 40 and 50 °C) and 5 different ambient relative humidity conditions for fresh and dried kiwi samples. The obtained experimental sorption data were adapted to 4 different models, namely BET, GAB, Oswin and Smith models. Four mathematical drying models namely Henderson and Pabis, Page, Logarithmic, Wangh and Singh were applied to the experimental results of drying processes. It was determined that the most suitable mathematical model is Page model in hot air drying of kiwi according to the comparison of root mean square error (RMSE), chi-square (χ2) and model efficiency (EF) values obtained by modeling of drying data. It was determined that the most suitable mathematical model is GAB model for the sorption behavior of kiwi fruit. The effective diffusion coefficient values ranged from 2.73936 x 10-10 (50 ˚C) to 3.89772 x 10-10 m2 s-1 (70 ˚C) depending on the temperature.
Dergi Türü : Ulusal
Makale Detay 
Benzer Makaleler
PDF Görüntüle
Dergi Bilgisi
Eseri Dinleyin
Alıntı Yap
Bu Sayfayı Yazdırın
Paylaş
Mendeley
