Bazı meyve ve sebzelerin infrared kurutucuda kurutulmasının deneysel ve teorik incelenmesi
Yükleniyor...
Dosyalar
Tarih
2012
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
İnönü Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, maydanoz, çilek, kırmızı biber ve yeşil biber örneklerinin kuruma karakteristikleri ve kuru ürünlerin kalite parametreleri üzerinde infrared ısıtma gücünün ve ön işlemlerin etkisi incelenmiştir. Deneysel çalışmalar 300, 400 ve 500 W infrared kurutma güçlerinde yapılmıştır. Bu şartlar altında, ön işlemsiz maydanoz, çilek, kırmızı biber ve yeşil biber örneklerinin kuruma sürelerinin sırasıyla 14-33 dk, 78-165 dk, 66-110 dk ve 61-118 dk arasında değiştiği ve etkin nem difüzivitelerinin sırasıyla 3.126x10-11-1.524x10-11 m2/s, 6.389x10-10-2.738x10-10 m2/s, 14.605x10-10-8.114x10-10 m2/s ve 12.424x10-10-6.212x10-10 m2/s arasında değiştiği bulunmuştur. Kuruma hızı ve etkin difüzivitenin infrared gücünün artması ile arttığı saptanmıştır. Ön işlem görmüş örneklerin kuruma sürelerinde bir değişiklik olmadığı belirlenmiştir. Bütün kurutma deneylerinde sabit hızda kuruma periyodu ve bunu takiben azalan hızda kuruma periyodu gözlenmiştir. Literatürden seçilen modeller arasında Page modelinin en düşük ? 2 ve tahminin standart hatası (RMSE) ile en yüksek R2 değerleri ile bütün kurutma şartlarında en uygun model olduğu bulunmuştur. Maydanoz, çilek, kırmızı biber ve yeşil biber örneklerinin aktivasyon enerjisi sırasıyla 20.854, 4.871, 4.371, 5.421 W/g olarak bulunmuştur. Rehidrasyon kapasitesinin infrared gücü arttıkça arttığı saptanmıştır. Ön işlemli maydanoz, çilek, kırmızı biber ve yeşil biber örneklerinin rehidrasyon kapasitesinin ön işlemsiz örneklerden daha yüksek olduğu fakat etil oleat çözeltisi ile ön işlem görmüş çilek örneklerinin rehidrasyon kapasitesinde bir değişiklik olmadığı bulunmuştur. Ön işlemsiz ve ön işlemli kuru örneklerin renk parametrelerinde farklılıklar görülmekle birlikte, infrared gücünün bu parametreler üzerinde önemli bir etkisi kaydedilmemiştir. Ön işlemsiz kuru örneklerin C vitamini değerlerinin taze örneklerinkinden daha düşük olduğu ve infrared gücünün C vitamini kayıpları üzerinde önemli rol oynadığı saptanmıştır. Öte yandan, ön işlem görmüş ve görmemiş örneklerin C vitamini değerleri arasında farklılıkların olmadığı görülmüştür. Araştırma materyallerinin infrared ısısı ile kurutulmasında kuru ürün içerisinde optimum C vitamini kalmasını sağlayacak kurutma şartlarının belirlenmesi için Yanıt Yüzey Metodu kullanılmıştır. Bu amaçla merkezi kompozit tasarım yaklaşımı kullanarak bağımsız değişkenler maydanoz için; taze madde miktarı (A, 10.3-18.7 g), infrared gücü (B, 316-484 W) ve kuruma zamanı (C, 5.3-13.7 dk), çilek için; taze madde miktarı (A, 83-117 g), infrared gücü (B, 316-484 W) ve kuruma zamanı (C, 23-56 dk), kırmızı biber ve yeşil biber için; taze madde miktarı (A, 50-100 g), infrared gücü (B, 316-484 W) ve kuruma zamanı (C, 29-49 dk) olarak seçilmiştir. C vitamini üzerinde bu değişkenlerin etkilerini tanımlayan kuadratik regresyon denklemleri geliştirilmiştir. Bağımsız değişkenlerin optimum değerleri maydanoz için; A= 12.00 g, B= 350.01 W, C= 7.00 dk, çilek için; A= 90.00 g,B= 350.00 W, C= 30.00 dk, kırmızı biber için; A= 60.00 g, B= 350.08 W, C= 33.00 dk ve yeşil biber için; A= 73.98 g, B= 350.00 W, C= 33.00 dk olarak bulunmuştur. Maydanoz, çilek, kırmızı biber ve yeşil biber örneklerinin bu optimum noktalarda tahmin edilen C vitamini değerleri sırasıyla 97.51 mg/100 g, 47.77 mg/100 g, 139.88 mg/100 g ve 160.81 mg/100 g olarak bulunmuştur.
In this study, effects of infrared heating power on drying characteristics of parsley, strawberry, red pepper, green pepper samples and dried quality parameters investigated. Experimental studies were carried out at 300, 400 and 500 W. Under these conditions, the drying times of untreated parsley, strawberry, red pepper, green pepper samples were found to be in the range of 14-33 min, 78-165 min, 66-110 min and 61-118 min, and effective moisture diffusivities to be in the range of 3.126 10-11 - 1.524 10-11 m2/s, 6.389 10-10 - 2.738 10-10 m2/s, 14.605 10-10 - 8.114 10-10 m2/s and 12.424 10-10 - 6.212 10-10 m2/s respectively. Drying rates and effective diffusivities were determined to be increasing with the increased infrared power. No changes were recorded in the drying times of the pretreated samples. Constant drying rate followed by a falling rate was observed in all drying experiments. The among models chosen from the literature, Page model was found to be the most suitable model with the highest values of R2, and the lowest values of the ? 2 and root mean square error (RMSE) under all drying conditions. The activation energies of the parsley, strawberry, red pepper, green pepper samples were found as 20.854, 4.871, 4.371, 5.421 W/g respectively. It was determined that rehydration capacities were increased with increasing infrared power. Rehydration capacities of the pretreated parsley, red pepper, green pepper samples were found to be higher than those of the untreated ones, however, that of strawberry treated with ethly oleate solution did not change. While, differences were recorded between the colour parameters of the pretreated and untreated samples, no significant effect of the infrared power on these parameters were detected. It was found that the vitamin C values of the untreated dried samples were lower than those of the raw ones, and the infrared drying power has an important role in the losses of vitamin C amount. On the other hand, it was seen that there were no differences between the vitamin C values of the pretreated and untreated samples.In order to determine the drying conditions which would provide the optimum amount of vitamin C in dried materials during infrared drying, Response Surface Methodology was used. For this purpose, the independent variables were chosen as raw matter amount (A, 10.3-18.7 g), infrared power (B, 316-484 W), drying time (C, 5.3-13.7 min) for parsley, raw matter amount (A, 83-117 g), infrared power (B, 316-484 W), drying time (C, 23-56 min) for strawberry, raw matter amount (A, 50-100 g), infrared power (B, 316-484 W), drying time (C, 29-49 min) for red pepper and green pepper, by using the three-level central composite rotate design (CCRD). Quadratic regression equations describing the effects of these factors on vitamin C amount were developed. Real values of the independent variables were found as A= 12.00 g, B= 350.01 W, C= 7.00 min for parsley, A= 90.00 g, B= 350.00 W, C= 30.00 min for strawberry, A= 60.00 g, B= 350.08 W, C= 33.00 min for red pepper, A= 73.98 g, B= 350.00 W,C= 33.00 min for green pepper. At these optimum points, vitamin C values of parsley, strawberry, red pepper, green pepper samples were recorded as 97.51 mg/100 g, 47.77 mg/100 g, 139.88 mg/100 g and 160.81 mg/100 g respectively.
In this study, effects of infrared heating power on drying characteristics of parsley, strawberry, red pepper, green pepper samples and dried quality parameters investigated. Experimental studies were carried out at 300, 400 and 500 W. Under these conditions, the drying times of untreated parsley, strawberry, red pepper, green pepper samples were found to be in the range of 14-33 min, 78-165 min, 66-110 min and 61-118 min, and effective moisture diffusivities to be in the range of 3.126 10-11 - 1.524 10-11 m2/s, 6.389 10-10 - 2.738 10-10 m2/s, 14.605 10-10 - 8.114 10-10 m2/s and 12.424 10-10 - 6.212 10-10 m2/s respectively. Drying rates and effective diffusivities were determined to be increasing with the increased infrared power. No changes were recorded in the drying times of the pretreated samples. Constant drying rate followed by a falling rate was observed in all drying experiments. The among models chosen from the literature, Page model was found to be the most suitable model with the highest values of R2, and the lowest values of the ? 2 and root mean square error (RMSE) under all drying conditions. The activation energies of the parsley, strawberry, red pepper, green pepper samples were found as 20.854, 4.871, 4.371, 5.421 W/g respectively. It was determined that rehydration capacities were increased with increasing infrared power. Rehydration capacities of the pretreated parsley, red pepper, green pepper samples were found to be higher than those of the untreated ones, however, that of strawberry treated with ethly oleate solution did not change. While, differences were recorded between the colour parameters of the pretreated and untreated samples, no significant effect of the infrared power on these parameters were detected. It was found that the vitamin C values of the untreated dried samples were lower than those of the raw ones, and the infrared drying power has an important role in the losses of vitamin C amount. On the other hand, it was seen that there were no differences between the vitamin C values of the pretreated and untreated samples.In order to determine the drying conditions which would provide the optimum amount of vitamin C in dried materials during infrared drying, Response Surface Methodology was used. For this purpose, the independent variables were chosen as raw matter amount (A, 10.3-18.7 g), infrared power (B, 316-484 W), drying time (C, 5.3-13.7 min) for parsley, raw matter amount (A, 83-117 g), infrared power (B, 316-484 W), drying time (C, 23-56 min) for strawberry, raw matter amount (A, 50-100 g), infrared power (B, 316-484 W), drying time (C, 29-49 min) for red pepper and green pepper, by using the three-level central composite rotate design (CCRD). Quadratic regression equations describing the effects of these factors on vitamin C amount were developed. Real values of the independent variables were found as A= 12.00 g, B= 350.01 W, C= 7.00 min for parsley, A= 90.00 g, B= 350.00 W, C= 30.00 min for strawberry, A= 60.00 g, B= 350.08 W, C= 33.00 min for red pepper, A= 73.98 g, B= 350.00 W,C= 33.00 min for green pepper. At these optimum points, vitamin C values of parsley, strawberry, red pepper, green pepper samples were recorded as 97.51 mg/100 g, 47.77 mg/100 g, 139.88 mg/100 g and 160.81 mg/100 g respectively.
Açıklama
Anahtar Kelimeler
İnfrared kurutma, Kuruma kinetiği, Kinetik model, Etkin nem difüzivitesi, Aktivasyon enerjisi, Rehidrasyon kapasitesi, Renk değişimi, Yanıt Yüzey Metodu (RSM), C vitamini, Infrared drying, Drying kinetics, Kinetic model, Effective moisture diffusivity, Activation energy, Rehydration capacity, Colour change, Response Surface Methodology (RSM), Vitamin C
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Onin, M. (2012). Bazı meyve ve sebzelerin infrared kurutucuda kurutulmasının deneysel ve teorik incelenmesi. İnönü Üniversitesi Fen Bilimleri Enstitüsü. 1-110 ss.
