TY - JOUR T1 - Kırmızı Kapya Biberlerinin (Capsicum Annuum l.) Kurutma ve Rehidrasyon Kinetiklerinin Belirlenmesi, Kurutma İşleminin Termodinamik Analizi TT - Determination of Drying and Rehydration Kinetics of Red Capia Pepper (Capsicum Annuum l.), Energy Analysis of Drying Process AU - Tabanlıgil Calam, Tuğba AU - Kılıç, Faruk PY - 2020 DA - May DO - 10.21205/deufmd.2020226503 JF - Dokuz Eylül Üniversitesi Mühendislik Fakültesi Fen ve Mühendislik Dergisi JO - DEUFMD PB - Dokuz Eylul University WT - DergiPark SN - 1302-9304 SP - 343 EP - 352 VL - 22 IS - 65 LA - tr AB - Bu çalışmada, kapya biber dilimlerinin kurutmakarakteristikleri bir konvektifsıcak havalı kurutucu kullanılarak incelenmiştir. Biberlerin kurumaişleminden önce, sıcak NaOH çözeltisi ve zeytinyağı/K2CO3karışımı ile ön işleme tabi tutulmuştur. Ön işleme tabi tutulan ve herhangi birön işleme tabi tutulmayan biber numuneleri, gıda kurutma fırınında 50 ve 60°Csıcaklıklarda kurutulmuştur. Uygulanan ön işlemin ve kurutma sıcaklığındakiartışın, kuruma süresini azalttığı ve rehidrasyon kapasitesini değiştirdiğigörülmüştür. 50 ˚C sıcaklıkta ön işlemsiz, NaOH ve zeytinyağı/K2CO3ön işlemleri uygulanmasıyla ile kurutulan kapya biberlerin efektif difüzyonkatsayıları sırasıyla 1,62×10-10, 3,24×10-10 ve8,11×10-10 m2s-1, 60 ˚Csıcaklıkta ise sırasıyla 3,24×10-10, 4,87×10-10ve 9,74×10-10 m2s-1 olarak hesaplanmıştır. Aktivasyonenerjisinin değerleri ise sırasıyla 57,62, 33,88 ve 15,23 kj olarakhesaplanmıştır. Ayrıca kurutma işlemlerinin termodinamik analizleri deyapılarak her bir kurutma sıcaklığı ve uygulanan ön işlemler için kümülatiftüketilen enerji miktarları belirlenmiştir. KW - Kurutma kinetiği KW - rehidrasyon kapasitesi KW - kapya biber KW - termodinamik analiz KW - efektif difüzyon katsayısı N2 - In this study, drying characteristics of the capia pepper slices were investigated using a food drying oven. Prior to drying process of the peppers, the peppers were pretreated with a mixture of hot NaOH solution and olive oil / K2CO3 mixture. The pre-treated and non-pretreated pepper samples were dried in the food drying oven at temperatures of 50 and 60 ° C. It was observed that the applied pre-treatment and the increasement in the drying temperature decreased the drying time and changed the rehydration capacity. At 50 ˚C, the effective diffusion coefficients of the chickens dried by pre-treatment with NaOH and olive oil/K2CO3 pretreatments were 1.62 × 10-10, 3.24 × 10-10 and 8.11 × 10-10 m2s-1, respectively. At 60 ˚C, they were calculated as 3.24 × 10-10, 4.87 × 10-10 and 9.74 × 10-10 m2s-1 respectively. Activation energy values ​​were calculated as 57.62, 33.88 and 15.23 kj, respectively. In addition, thermodynamic analyzes of drying processes were carried out and cumulative consumed energy amounts were determined for each drying temperature and the pretreatment applied. 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