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Selection and Evaluation of Thin Layer Drying Models for Microwave Drying of Mushroom

Yıl 2014, Cilt: 1 Sayı: Özel Sayı-2, 2057 - 2061, 01.03.2014

Öz

The effect of treatments on microwave drying characteristics of mushroom was investigated. The experiments were conducted on mushroom samples with mass of 100 g at different microwave powers. Mushroom samples 93,4%(±0,02) humidity on wet basis were dried in microwave oven with 180, 360, 540, 720 and 900W microwave powers until the humidity fell down to 9,27%(±0,06) on wet basis. In this research, the drying data were applied to eleven different mathematical models, namely, Newton, Page, Henderson and Pabis, Midilli-Kucuk, Wang and Singh, Two Term, Two Term Exponential, Diffusion Approach, Weibull Distribution, Logistic and Alibas Equation Models. The performances of these models were compared according to the coefficient of determination (R2), standard error of estimate (SEE) and residual sum of square (RSS), between the observed and predicted moisture ratios. The results showed that Weibull Distribution and Alibaş models were found the better to describe the drying of mushroom samples

Kaynakça

  • Ayensu (1997) 2 Page MR=exp(-ktn) Agrawal ve Singh (1977) 3 Henderson and pabis MR=a exp(-kt) Akpınar et al. (2006) 4 Midilli-Kucuk MR=a exp(-k(tn)+bt
  • Sacilik and Elicin (2006) 5 Wang and Singh MR=1+at+bt2 Wang ve Singh, (1978) 6 Two Term
  • MR=a exp(-kt)+bexp(-k1t) Soysal et al.(2006) 7
  • Two term exponential MR=a exp(-kt)+(1-a)exp(-kat) Sharaf-Elden et al. (1980) 8 Diffusion Approach
  • MR=a exp(-kt)+(1-a)exp(-kbt) Toğrul and Pehlivan (2003) 9 10 11 Alibas MR=a-bexp[-(ktn)] MR=a0/(1+aexp(kt))
  • MR=aexp((-ktn)+(bt))+g Babalis et al.(2006) Alibaş (2012) Alibaş (2012) Results
  • Agricultural Machinery Science. 8 (2). Pp:161-170. Journal of Mujumdar A.S. 2000. Drying Technology in agriculture and food sciences. Science
  • Publishers, Inc. Enfield (NH), USA. Sacilik, K., Elicin, A.K. 2006. The thin layer drying characteristics of organic apple slices.
  • Journal of Food Engineering, 73, 281-289. Sharaf-Elden, Y.I., Blaisdell, J.L., Hamdy, M.Y. 1980.
  • A model for ear corn drying. Transactions of the ASAE, 5, 1261-1265.
  • Soysal Y. 2004. Microwave drying Characteristics of
  • Parsley. Biosystems Engineering, 89, 167- 1
  • Soysal, Y., Öztekin, S., Eren, Ö. 2006. Microwave drying of parsley: Modelling, kinetics, and energy aspects. Biosystems Engineering, 93(4) 403-413.
  • Toğrul, İ.T., Pehlivan, D. 2003. Modelling of drying kinetics of single apricot. Journal of Food Engineering, 58, 23-32.
  • Torringa E; Esveld E; Scheewe I; Berg R; Bartels P. 200 Osmotic dehydration as a pre- treatment before combined microwave- hot-air drying of mushrooms. Journal of Food Engineering, 49, 185-191. Wang J; Xi Y.S. 2005. Drying characteristics and drying quality of carrot using a two- stage microwave process. Journal of Food Engineering, 68, 505-511.
  • Wang, C.Y., Singh, R.P. 1978. A single layer drying equation for rough rice. ASAE Paper No: 3001, ASAE, St.Joseph,MI.

Selection and Evaluation of Thin Layer Drying Models for Microwave Drying of Mushroom

Yıl 2014, Cilt: 1 Sayı: Özel Sayı-2, 2057 - 2061, 01.03.2014

Öz

Mantarın mikrodalga ile kurutulması üzerine yapılan kuruma davranışının etkileri araştırılmıştır. Denemeler, 100 g ağırlığına sahip mantar örnekleriyle farklı mikrodalga güçlerinde gerçekleştirilmiştir. Yaş baza gore %93,4 (±0,02) ilk nem içeriğine sahip mantar örnekleri yaş baza göre %9,27 (±0,06) son nem içeriğine gelene kadar mikrodalga fırında 180, 360, 540, 720 ve 900W mikrodalga güçlerinde kurutulmuştur. Bu çalışmada, Newton, Page, Henderson ve Pabis, Midilli-Kucuk, Wang ve Singh, İki terimli, İki terimli üssel, Difüzyon yaklaşımı, Weibull Distribution, Logistic ve Alibas Equation Models olmak üzere 11 tane model eşitlik uygulanmıştır. Bu modellerin performansları gözlemlenen ve tahmini nem oranları arasında belirtme katsayısı değeri (R2), tahmini standart hatası (SEE) ve kalanların kareleri toplamına (RSS) göre karşılaştırılmıştır. Sonuçlar göstermiştir ki, diğer model eşitliklerle karşılaştırıldığında Weibull ve Alibaş Model eşitlikleri en iyi tahmini vermiştir

Kaynakça

  • Ayensu (1997) 2 Page MR=exp(-ktn) Agrawal ve Singh (1977) 3 Henderson and pabis MR=a exp(-kt) Akpınar et al. (2006) 4 Midilli-Kucuk MR=a exp(-k(tn)+bt
  • Sacilik and Elicin (2006) 5 Wang and Singh MR=1+at+bt2 Wang ve Singh, (1978) 6 Two Term
  • MR=a exp(-kt)+bexp(-k1t) Soysal et al.(2006) 7
  • Two term exponential MR=a exp(-kt)+(1-a)exp(-kat) Sharaf-Elden et al. (1980) 8 Diffusion Approach
  • MR=a exp(-kt)+(1-a)exp(-kbt) Toğrul and Pehlivan (2003) 9 10 11 Alibas MR=a-bexp[-(ktn)] MR=a0/(1+aexp(kt))
  • MR=aexp((-ktn)+(bt))+g Babalis et al.(2006) Alibaş (2012) Alibaş (2012) Results
  • Agricultural Machinery Science. 8 (2). Pp:161-170. Journal of Mujumdar A.S. 2000. Drying Technology in agriculture and food sciences. Science
  • Publishers, Inc. Enfield (NH), USA. Sacilik, K., Elicin, A.K. 2006. The thin layer drying characteristics of organic apple slices.
  • Journal of Food Engineering, 73, 281-289. Sharaf-Elden, Y.I., Blaisdell, J.L., Hamdy, M.Y. 1980.
  • A model for ear corn drying. Transactions of the ASAE, 5, 1261-1265.
  • Soysal Y. 2004. Microwave drying Characteristics of
  • Parsley. Biosystems Engineering, 89, 167- 1
  • Soysal, Y., Öztekin, S., Eren, Ö. 2006. Microwave drying of parsley: Modelling, kinetics, and energy aspects. Biosystems Engineering, 93(4) 403-413.
  • Toğrul, İ.T., Pehlivan, D. 2003. Modelling of drying kinetics of single apricot. Journal of Food Engineering, 58, 23-32.
  • Torringa E; Esveld E; Scheewe I; Berg R; Bartels P. 200 Osmotic dehydration as a pre- treatment before combined microwave- hot-air drying of mushrooms. Journal of Food Engineering, 49, 185-191. Wang J; Xi Y.S. 2005. Drying characteristics and drying quality of carrot using a two- stage microwave process. Journal of Food Engineering, 68, 505-511.
  • Wang, C.Y., Singh, R.P. 1978. A single layer drying equation for rough rice. ASAE Paper No: 3001, ASAE, St.Joseph,MI.
Toplam 16 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Araştırma Makaleleri
Yazarlar

Sevil Karaaslan Bu kişi benim

Meltem Havuz Bu kişi benim

Yayımlanma Tarihi 1 Mart 2014
Gönderilme Tarihi 26 Ocak 2015
Yayımlandığı Sayı Yıl 2014 Cilt: 1 Sayı: Özel Sayı-2

Kaynak Göster

APA Karaaslan, S., & Havuz, M. (2014). Selection and Evaluation of Thin Layer Drying Models for Microwave Drying of Mushroom. Türk Tarım Ve Doğa Bilimleri Dergisi, 1(Özel Sayı-2), 2057-2061.