TY  - JOUR
T1  - MATHEMATICAL MODELING OF CONCENTRATIONS OF GRAPE, POMEGRANATE AND BLACK CARROT JUICES BY VARIOUS METHODS
TT  - ÜZÜM, NAR VE KARA HAVUÇ SULARININ FARKLI YÖNTEMLERLE KONSANTRASYONUNUN MATEMATİKSEL MODELLENMESİ
AU  - Dinçer, Cüneyt
AU  - Çam, İhsan Burak
AU  - Torun, Mehmet
AU  - Başünal Gülmez, Handan
AU  - Topuz, Ayhan
PY  - 2019
DA  - October
DO  - 10.15237/gida.GD19080
JF  - Gıda
JO  - GIDA
PB  - The Association of Food Technology
WT  - DergiPark
SN  - 1300-3070
SP  - 1092
EP  - 1105
VL  - 44
IS  - 6
LA  - en
AB  - In the presentstudy, grape, pomegranate and black carrot juices were concentrated to 65 °Brix(Bx) from initial concentrations of 15.93, 13.91 and 11.23 °Bx respectively.The concentration kinetics of the juices were investigated using a rotaryvacuum evaporator at 80°C, a microwave vacuum evaporator at 180 W and 300 W andosmotic distillation (OD) at room temperature. Experimental data were comparedaccording to three statistical parameters: the correlation coefficient (R2),reduced chi-squared (χ2) value, and root mean-square error (RMSE), with valuespredicted by 13 models. Midilli model exhibited a better fit for theconcentration kinetics (R2 ≥ 0.9990; χ2 ≤ 0.4588; RMSE ≤0.5350) than the other models, in general. This model was followed by thelogarithmic, Page and two-term exponential models. The logarithmic modelexhibited slightly better fitting for the thermal concentration method thanMidilli model. The lowest energy consumption (1.334-1.540 kWh) was determinedfor the OD technique.
KW  - Juice concentration
KW  - mathematical modeling
KW  - microwave vacuum evaporation
KW  - osmotic distillation
N2  - Bu çalışmadabaşlangıç °Briks değerleri sırasıyla 15.93, 13.91 ve 11.23 olan üzüm, nar vesiyah havuç suları 65 °Briks değerine kadar konsantre edilmiştir. Meyvesularının konsantrasyon kinetik değerleri rotary vakum evoparatörde 80 ˚C’de,mikrodalga vakum evaporatörde 180 ve 300 W’da, ozmotik distilasyonda ise odasıcaklığında çalışılarak belirlenmiştir. Elde edilen deneysel verilerin 13farklı modele uygunluğu, korelasyon katsayısı (R2), azaltılmışki-kare (χ2) değeri ve hata kareler ortalamasının karekökü (RMSE) olmak üzere 3istatistiksel parametreye göre karşılaştırılmıştır. Konsantrasyon kinetiğiaçısından Midilli modeli (R2 ≥ 0.9990; χ2 ≤ 0.4588; RMSE≤ 0.5350) diğer modellerden genel olarak daha uyumlu bulunmuş olup, bu modelilogaritmik, Page ve iki terimli eksponansiyel modelleri izlemiştir. Termalkonsantrasyon yöntemi için logaritmik modelin Midilli modeline göre daha uyumluolduğu görülmüştür. En düşük enerji tüketimi (1.334-1.540 kWh) ise ozmotik distilasyontekniğinde belirlenmiştir.
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UR  - https://doi.org/10.15237/gida.GD19080
L1  - https://dergipark.org.tr/en/download/article-file/857857
ER  -