TY  - JOUR
T1  - Modeling of drying characteristics of pomelo (Citrus Maxima) peel
TT  - Pomelo (Citrus Maxima) Kabuğu Kuruma Karakteristiğinin Modellenmesi
AU  - Tuncer, Azim Doğuş
AU  - Guler, Hande Ozge
AU  - Usta, Hüseyin
PY  - 2020
DA  - January
Y2  - 2019
DO  - 10.31202/ecjse.616497
JF  - El-Cezeri
JO  - ECJSE
PB  - Tayfun UYGUNOĞLU
WT  - DergiPark
SN  - 2148-3736
SP  - 198
EP  - 210
VL  - 7
IS  - 1
LA  - en
AB  - Drying is a technique frequently used foragricultural food products to preserve them in long time periods. In this work,drying characteristics of Pomelo fruit (Citrus Maxima) peel fordifferent drying techniques as microwave drying (MW), forced convection drying(FC) and freeze drying (FD) were determined. Experiments were conducted for twoslab thicknesses (1 cm and 0.5 cm) in albedo part of the fruit peel. Inaddition, activation energy and effective diffusivity values also color propertieswere calculated for different drying techniques in both sizes. For FC, MW, andFD, drying times were determined as 34 min, 24 min, 410 min for thin slabs and44 min, 30 min and 540 min for thick slabs, respectively. 0.5 cm thick peelshad lower moisture content in a shorter drying period and when the slicethickness was reduced, the drying rate was increased nearly by 25%. Bymathematical modelling with 11 different thin layer models, the best fittedkinetics models were found as Logarithmic, Diffusion Approach and ModifiedHenderson & Pabis models. At constant thickness, the highest effectivediffusivity values were determined for the MW drying (1.925x10-8 forthin slab, 7.295x10-8 for thick slab). As for the colormeasurements, L*, a*, b* values generally have significant differences fromfresh pomelo peel samples that the closest values to the fresh samples wereobtained from freeze drying experiment.
KW  - Pomelo peel
KW  - freeze drying
N2  - Kurutma,özellikle tarım ürünlerinin uzun süreli muhafazasında yaygın olarak kullanılanbir yöntemdir. Bu çalışmada, zorlanmış taşınımla kurutma (FC), dondurularakkurutma (FD) ve mikrodalga kurutma (MW) tekniklerinin iki farklı ürünkalınlığında (1 cm ve 0,5 cm) pomelo meyvesi (Citrus Maxima) kabuğununkurutma özellikleri üzerine etkileri incelenmiştir. Ayrıca, aktivasyonenerjisi, etkin difüzivite değerleri ve renk özellikleri de her iki boyuttafarklı kurutma teknikleri için hesaplanmıştır. Kabukların kuruma süresi MC, FCve FCD yöntemlerine göre ince örnekler için sırasıyla 24 dakika, 34 dakika, 410dakika, kalın örnekler için ise sırasıyla 30 dakika, 44 dakika ve 540 dakikaolarak hesaplanmıştır. 0,5 cm kalınlığındaki örnekler daha kısa bir kurumasüresinde daha düşük nem içeriğine ulaşmış, dilim kalınlığı azaldığında kurutmahızı yaklaşık %25 artmıştır. 11 farklı ince tabaka modeli ile matematikselmodellemede en uygun kinetik modeller Logaritmik, Difüzyon Yaklaşım ve ModifiyeHenderson ve Pabis modelleri olarak belirlenmiştir. Sabit kalınlıkta en yüksek etkin difüzivitedeğerleri MW için belirlenmiştir (ince dilim için 1,925x10-8, kalındilim için 7,295 10-8).Renk ölçümleri sonucunda, L*, a*, b* değerlerinin taze pomelo kabuğunumunelerinden önemli ölçüde farklı olduğu saptanmış, taze ürüne en yakın renkdeğerleri ise dondurarak kurutma yöntemiyle elde edilmiştir.
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UR  - https://doi.org/10.31202/ecjse.616497
L1  - https://dergipark.org.tr/en/download/article-file/949482
ER  -