Citation Number
1
Views
14
Downloands
1
Ülkemizde portakal üretimi yılda ortalama iki milyon ton ile turunçgil meyveleri içerisinde birinci sırada yer alırken daha çok yaş ve meyve suyu olarak tüketilmektedir. Bu çalışmada imal edilen sıcaklık kontrollü mikrodalga kurutucu ile 55 (±2), 65 (±3) ve 75 (±4) °C kurutma sıcaklıklarında kurutulan portakal dilimlerinin kuruma performans değerleri, en uygun ince tabakalı kuruma modeli ve kalite değeri açısından en uygun renk değerleri belirlenmiştir. Kurutma işlemleri ürün nemi yaş baza göre % 10-13 seviyelerine düşene kadar kurutulmuştur. 55, 65 ve 75 °C kurutma sıcaklıklarında belirlenen ortalama kuruma süreleri sırasıyla; 390, 150 ve 65 dakika olarak belirlenmiştir. Üründen birim zamanda uzaklaşan nem oranları ince tabakalı kurutma modellerinde işlenerek kuruma eğrilerini en iyi tahmin eden matematiksel model belirlenmiştir. Eğriler oluşturulurken literatürde en yaygın olarak kullanılan Page, Midilli-küçük, Yağcıoğlu ve Jane-Das modelleri seçilmiştir. Kullanılan tüm modellerin kabul edilebilir güvenilirlik değerleri p <0,05 olarak belirlenmiştir. Tüm kuruma modelleri içerisinde en yüksek kararlılık katsayısı olan R2 değeri Midilli-Küçük modelinde olduğu için bu model kuruma eğrilerini en iyi tahmin eden ince tabakalı kuruma modeli olarak belirlenmiştir. Son kalite değeri açısından en uygun renk değerleri 65 °C kurutma sıcaklığında belirlenmiştir. Bu kurutma sıcaklığında belirlenen renk değerleri; kroma (C): 15.47, kırmızlaşma indeksi: 1.97, hue°: 62.16, toplam renk değişim değeri: 27.02 ve kahverengileşme indeksi: 56.54 olarak belirlenmiştir.
In our country, the production of orange is in average two million tons per year and is ranked first among the orange fruits while more is consumed as age and fruit juice. The temperature-controlled microwave dryer manufactured in this study has determined the drying performance values of orange shapes drought at 55 (±2), 65 (±3) and 75 (±4) °C drying temperatures, the most suitable thin layer drying model and the most suitable color values in terms of quality value. The drying processes are dried until the product’s moisture falls to 10-13% levels according to age. The average drying time determined at 55, 65 and 75 °C drying temperatures, respectively, is 390, 150 and 65 minutes. The mathematical model that best predicts the drought curves is determined by processing the moisture rates away from the product in time of unit in the thin layer drying models. The most commonly used models in literature during the creation of curves are Page, Midilli-kill, Yağcıoğlu and Jane-Das. The acceptable reliability values for all the models used are determined as p <0,05. The R2 value, which is the highest stability ratio among all structural models, is in the Midly-Little model, this model is determined as the fine layer structural model that best predicts the structural curves. The most suitable color values are determined at a drying temperature of 65 °C. The color values determined at this drying temperature; chromium (C): 15.47, redness index: 1.97, hue°: 62. 16, the total color change value: 27.02 and the browning index: 56.54 is determined.
In our country, orange production is in the first place among citrus fruits with an average production amount of seven million tons per annum, but it is consumed as more fruit juices and fresh. In this study, drying performance values of dried orange slices at 55 (±2), 65 (±3) and 75 (±4) °C with temperature controlled microwave drier manufactured within the scope of the thesis project, optimum thin layer drying model and quality value the most suitable color values were determined. The drying process was dried to the extent of 10-13 % relative to the wet base of the product. The average drying times determined for the drying temperatures of 55, 65 and 75 °C are respectively; 390, 150 and 65 minutes respectively. The mathematical model, which predicts the drying curves best by processing the moisture rates moving away from the unit time in thin layer drying models, has been determined. While creating the curves, Page, Midilli-Küçük, Yağcıoğlu and Jane-Das models, which are most commonly used in the literature, were chosen. Acceptable reliability values of all models_used_were_determined_as p <0.05. Since the highest stability coefficient R2 value in all the drying models is in the Midilli-Küçük model, this model is determined as the thin layer drying model that best predicts the drying curves. The most suitable color values for the final quality value are determined at the drying temperature of 65 °C. Color values determined at this drying temperature; chrome (C): 15.47, redness index: 1.97, hue°: 62.16, total color change value: 27.02 and browning index: 56.54.
Field : Mimarlık, Planlama ve Tasarım; Mühendislik
Journal Type : Uluslararası
Article Detail 
Citation Owners
Similar Articles
Download PDF
Journal Information
Listen Paper
Print This Page
Share
Mendeley
