Research Article
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Tunceli Sarımsağının Mikrodalga Kurutma Tekniği ile Kuruma Kinetiğinin Belirlenmesi

Year 2016, Volume: 22 Issue: 2, 237 - 248, 01.03.2016
https://doi.org/10.1501/Tarimbil_0000001384

Abstract

Bu çalışmada, mikrodalga tekniği kullanılarak 90-600 W mikrodalga çıkış gücü aralığında 4 mm kalınlıktaki Tunceli sarımsağı Allium tuncelianum dilimlerinin kuruma kinetiği incelenmiştir. Deneysel verileri temsil etmek için on adet matematiksel model kullanılmıştır. Bu modellere uygunluğu gösteren determinasyon katsayısı R2 , ortalama hata kareleri karekökü root mean square error, RMSE , ki- kare χ2 ve yüzde hata % E değerleri belirlenmiştir. Determinasyon katsayısı R2 değerlerinin 0.9440-0.9993 aralığında değiştiği görülmüştür. Midilli et al modeli deneysel verileri temsil eden en iyi model olarak belirlenmiştir. Mikrodalga çıkış gücündeki P artma ile kuruma hızı artarken örnek kütlesindeki m artma ile kuruma hızının azaldığı görülmüştür. Farklı örnek kütleleri için etkin difüzyon katsayıları Deff ve kuruma hız sabitleri k 90 W mikrodalga çıkış gücünde belirlenmiştir. Hem kuruma hız sabitleri hem de etkin difüzyon katsayıları için Arrhenius tipi exponansiyel bir eşitlik kullanılarak aktivasyon enerjisi belirlenmiştir. Etkin difüzyon katsayılarından ve kuruma hız sabitlerinden aktivasyon enerjileri sırasıyla 3.85 W g-1 ve 3.99 W g-1 olarak belirlenmiştir.

References

  • Adu B & Otten L (1994). Modelling thin layer microwave drying of soybeans. Canadian Agricultural Engineering 36(3): 135-141
  • Adu B & Otten L (1996). Microwave heating and mass transfer characteristics of white beans. Journal of Agricultural Engineering Research 64: 71-78
  • Alibaş İ (2012). Microwave drying of grapevine (Vitis vinifera L.) leaves and determination of some quality parameters. Tarım Bilimleri Dergisi-Journal of Agricultural Sciences 18: 43-53
  • Altan A & Maskan M (2005). Microwave assisted drying of short-cut (ditalini) macaroni: Drying characteristics and effect of drying processes on starch properties. Food Research International 38: 787-796
  • Arslan D & Özcan M M (2010). Study the effect of sun, oven and microwave drying on quality of onion slices. LWT-Food Science and Technology 43: 1121-1127 Babetto A C, Freire F B, Barrozo M A S & Freire J T (2011).
  • Drying of garlic slices: Kinetics and nonlinearity measures for selecting the best equilibrium moisture content equation. Journal of Food Engineering 107(3- 4): 347-352
  • Bouraout M, Richard R & Durance T (1994). Microwave and convective drying of potato slides. Journal of Food Process Engineering 17: 353-363
  • Corzo O, Brocho N, Pereira A & Vasquez A (2008). Weibull distribution for modeling air drying of coroba slices. LWT-Food Science and Technology 41: 2023- 2028
  • Crank J (1975). The mathematics of diffusion. 2nd Edition, Clarendon Press, Oxford
  • Cui Z W, Xu S Y & Sun D W (2004). Microwave-vacuum drying of carrot slices. Journal of Food Engineering 65: 157-164
  • Dadalı G, Apar D K & Özbek B (2007a). Estimation of effective moisture diffusivity of okra for microwave drying. Drying Technology 25: 1445-1450
  • Dadalı G, Apar D K & Özbek B (2007b). Microwave drying kinetics of okra. Drying Technology 25: 917- 924
  • Decareau R V (1992). Encyclopaedia of Food Science and Technology. John Wiley & Sons, USA, Vol: 3, pp. 1772-1778
  • Diamante L M & Munro P A (1991). Mathematical modelling of hot air drying of sweet potato slices. International Journal of Food Science and Technology 26: 99-106.
  • Doymaz İ (2013). Determination of infrared drying characteristics and modelling of drying behaviour of carrot pomace. Tarım Bilimleri Dergisi-Journal of Agricultural Sciences 19: 44-5
  • Doymaz İ & İsmail O (2011). Drying characteristics of sweet cherry. Food and Bioproducts Processing 89: 31-38
  • Eştürk O & Soysal Y (2010). Drying properties and quality parameters of dill dried with intermittent and continuous microwave-convective air treatments. Tarım Bilimleri Dergisi-Journal of Agricultural Sciences 16: 26-36
  • Feng H & Tang J (1998). Microwave finish drying of diced apple slices in a spouted bed. Journal of Food Science 63(4): 679-683
  • Figiel A (2009). Drying kinetics and quality of vacuummicrowave dehydrated garlic cloves and slices. Journal of Food Engineering 94: 98-104
  • Ipek M, Ipek A & Simon P W (2008). Genetic characterization of Allium tuncelianum: An endemic edible Allium species with garlic odor. Scientia Horticulturae 115: 409-415
  • Lin T M, Durance T D & Seaman C H (1998). Characterization of vacuum microwave air and freze dried carrot slices. Food Research International 4: 111-117
  • Litvin S, Mannheim C H & Miltz J (1998). Dehydration of carrots by a combination of freze drying, microwave heating and air or vacuum drying. Journal of Food Engineering 36: 103-111
  • Lopez A, Iguaz A, Esnoz A & Virseda P (2000). Thin layer drying behaviour of vegetable wastes from wholesale market. Drying Technology 18(4-5): 995-1006
  • Madamba P S, Driscoll R H & Buckle K A (1996). The thin-layer drying characteristics of garlic slices. Journal of Food Engineering 29(1): 75-97
  • Maskan M (2000). Microwave/air and microwave finish drying of banana. Journal of Food Engineering 44: 71-78
  • Maskan M (2001). Drying, shrinkage and rehydration characteristics of kiwi fruits during hot air and microwave drying. Journal of Food Engineering 48(2): 177-182
  • Midilli A, Kucuk H & Yapar Z (2002). A new model for single-layer drying. Drying Technology 20(7): 1503- 1513
  • Midilli A & Kucuk H (2003). Mathematical modeling of thin layer drying of pistachio by using solar energy. Energy Conversion and Management 44(7): 1111- 1122
  • Mohapatra D & Rao P S (2005). A thin layer drying model of parboiled wheat. Journal of Food Engineering 66(4): 513-518
  • Ozkan I A, Akbudak B & Akbudak N (2007). Microwave drying characteristics of spinach. Journal of Food Engineering 78: 577-583
  • Park K J, Vohnikova Z & Brod F P R (2002). Evaluation of drying parameters and desorption isotherms of garden mint leaves (Mentha crispa L.). Journal of Food Engineering 51(3): 193-199
  • Ren G & Chen F (1998). Drying of American ginseng (Panax quinquefolium) roots by microwave-hot air combination. Journal of Food Engineering 35: 433- 443
  • Sablani S S, Rahman M S, Al-Kuseibi M K, Al-Habsi N A, Al-Belushi R H, Al-Marhubi I & Al-Amri I S (2007). Influence of shelf temperature on pore formation in garlic during freeze-drying. Journal of Food Engineering 80(1): 68-79
  • Schiffmann R F (2001). Microwave Processes for the Food Industry. In A K Datta, & R C Anantheswaran (Eds.), Handbook of Microwave Technology for Food Applications. Marcel Dekker, New York, pp. 299-338
  • Sharma G P & Prasad S (2001). Drying of garlic (Allium sativum) cloves by microwave-hot air combination. Journal of Food Engineering 50: 99-105
  • Sharma G P & Prasad S (2006). Optimization of process parameters for microwave drying of garlic cloves. Journal of Food Engineering 75: 441-446
  • Soysal Y (2004). Microwave drying characteristics of parsley. Biosystems Engineering 89(2): 167-173
  • Thuwapanichayanan R, Prachayawarakorn S & Soponronnarit S (2014). Heat and moisture transport behaviour and quality of chopped garlic undergoing different drying methods. Journal of Food Engineering 136: 34-41
  • Torringa E, Esveld E, Scheewe I, Vanden Berg R & Bartels P (2001). Osmotic dehydration as a pretreatment before combined microwave-hot-air drying of mushrooms. Journal of Food Engineering 49(2-3): 185-191
  • Tulasidas T N, Ratti C & Raghavan G S V (1997). Modelling of microwave drying of grapes. Canadian Agricultural Engineering 39(1): 57-67 Wang J & Sheng K (2006). Far-infrared and microwave drying of peach. LWT-Food Science and Technology 39: 247-255
  • Wang Z, Sun J, Chen F, Liao X & Hu X (2007). Mathematical modeling on thin layer microwave drying of apple pomace with and without hot air predrying. Journal of Food Engineering 80: 536-544
  • Yagcıoğlu A, Degirmencioğlu A & Cağatay F (1999). Drying characteristic of laurel leaves under different conditions. In: Proceedings of the 7th International Congress on Agricultural Mechanization and Energy, 26–27 May, Adana, Turkey, pp. 565-569
  • Yaldız O & Ertekin C (2001). Thin layer solar drying of some vegetables. Drying Technology 19: 583-596

Determination of Drying Kinetics of Tunceli Garlic with Microwave Drying Technique

Year 2016, Volume: 22 Issue: 2, 237 - 248, 01.03.2016
https://doi.org/10.1501/Tarimbil_0000001384

Abstract

In this study, drying kinetics of 4 mm-thick slices of Tunceli garlic Allium tuncelianum was investigated by using microwave technique at an interval of 90-600 W microwave output power. Ten mathematical models were used to represent the experimental data in this study. The determination of coefficient R2 , root mean square error RMSE , chi-square χ2 and percentage error E% values that show compatibility to these models were determined. The determination of coefficient R2 values were found to vary at an interval of 0.9440-0.9993. The Midilli et al model was determined to be the best model that represents the experimental data. It was seen that drying rate increases with the increase in microwave output power P and decreases with the increase in sample mass m . Effective diffusion coefficients Deff and drying rate constants k were determined for different sample masses at microwave output power of 90 W. Activation energies for both effective diffusion coefficients and drying rate constants were determined by using an Arrhenius type exponential equation. Activation energies from effective diffusion coefficients and drying rate constants were found as 3.85 W g-1 and 3.99 W g-1 respectively.

References

  • Adu B & Otten L (1994). Modelling thin layer microwave drying of soybeans. Canadian Agricultural Engineering 36(3): 135-141
  • Adu B & Otten L (1996). Microwave heating and mass transfer characteristics of white beans. Journal of Agricultural Engineering Research 64: 71-78
  • Alibaş İ (2012). Microwave drying of grapevine (Vitis vinifera L.) leaves and determination of some quality parameters. Tarım Bilimleri Dergisi-Journal of Agricultural Sciences 18: 43-53
  • Altan A & Maskan M (2005). Microwave assisted drying of short-cut (ditalini) macaroni: Drying characteristics and effect of drying processes on starch properties. Food Research International 38: 787-796
  • Arslan D & Özcan M M (2010). Study the effect of sun, oven and microwave drying on quality of onion slices. LWT-Food Science and Technology 43: 1121-1127 Babetto A C, Freire F B, Barrozo M A S & Freire J T (2011).
  • Drying of garlic slices: Kinetics and nonlinearity measures for selecting the best equilibrium moisture content equation. Journal of Food Engineering 107(3- 4): 347-352
  • Bouraout M, Richard R & Durance T (1994). Microwave and convective drying of potato slides. Journal of Food Process Engineering 17: 353-363
  • Corzo O, Brocho N, Pereira A & Vasquez A (2008). Weibull distribution for modeling air drying of coroba slices. LWT-Food Science and Technology 41: 2023- 2028
  • Crank J (1975). The mathematics of diffusion. 2nd Edition, Clarendon Press, Oxford
  • Cui Z W, Xu S Y & Sun D W (2004). Microwave-vacuum drying of carrot slices. Journal of Food Engineering 65: 157-164
  • Dadalı G, Apar D K & Özbek B (2007a). Estimation of effective moisture diffusivity of okra for microwave drying. Drying Technology 25: 1445-1450
  • Dadalı G, Apar D K & Özbek B (2007b). Microwave drying kinetics of okra. Drying Technology 25: 917- 924
  • Decareau R V (1992). Encyclopaedia of Food Science and Technology. John Wiley & Sons, USA, Vol: 3, pp. 1772-1778
  • Diamante L M & Munro P A (1991). Mathematical modelling of hot air drying of sweet potato slices. International Journal of Food Science and Technology 26: 99-106.
  • Doymaz İ (2013). Determination of infrared drying characteristics and modelling of drying behaviour of carrot pomace. Tarım Bilimleri Dergisi-Journal of Agricultural Sciences 19: 44-5
  • Doymaz İ & İsmail O (2011). Drying characteristics of sweet cherry. Food and Bioproducts Processing 89: 31-38
  • Eştürk O & Soysal Y (2010). Drying properties and quality parameters of dill dried with intermittent and continuous microwave-convective air treatments. Tarım Bilimleri Dergisi-Journal of Agricultural Sciences 16: 26-36
  • Feng H & Tang J (1998). Microwave finish drying of diced apple slices in a spouted bed. Journal of Food Science 63(4): 679-683
  • Figiel A (2009). Drying kinetics and quality of vacuummicrowave dehydrated garlic cloves and slices. Journal of Food Engineering 94: 98-104
  • Ipek M, Ipek A & Simon P W (2008). Genetic characterization of Allium tuncelianum: An endemic edible Allium species with garlic odor. Scientia Horticulturae 115: 409-415
  • Lin T M, Durance T D & Seaman C H (1998). Characterization of vacuum microwave air and freze dried carrot slices. Food Research International 4: 111-117
  • Litvin S, Mannheim C H & Miltz J (1998). Dehydration of carrots by a combination of freze drying, microwave heating and air or vacuum drying. Journal of Food Engineering 36: 103-111
  • Lopez A, Iguaz A, Esnoz A & Virseda P (2000). Thin layer drying behaviour of vegetable wastes from wholesale market. Drying Technology 18(4-5): 995-1006
  • Madamba P S, Driscoll R H & Buckle K A (1996). The thin-layer drying characteristics of garlic slices. Journal of Food Engineering 29(1): 75-97
  • Maskan M (2000). Microwave/air and microwave finish drying of banana. Journal of Food Engineering 44: 71-78
  • Maskan M (2001). Drying, shrinkage and rehydration characteristics of kiwi fruits during hot air and microwave drying. Journal of Food Engineering 48(2): 177-182
  • Midilli A, Kucuk H & Yapar Z (2002). A new model for single-layer drying. Drying Technology 20(7): 1503- 1513
  • Midilli A & Kucuk H (2003). Mathematical modeling of thin layer drying of pistachio by using solar energy. Energy Conversion and Management 44(7): 1111- 1122
  • Mohapatra D & Rao P S (2005). A thin layer drying model of parboiled wheat. Journal of Food Engineering 66(4): 513-518
  • Ozkan I A, Akbudak B & Akbudak N (2007). Microwave drying characteristics of spinach. Journal of Food Engineering 78: 577-583
  • Park K J, Vohnikova Z & Brod F P R (2002). Evaluation of drying parameters and desorption isotherms of garden mint leaves (Mentha crispa L.). Journal of Food Engineering 51(3): 193-199
  • Ren G & Chen F (1998). Drying of American ginseng (Panax quinquefolium) roots by microwave-hot air combination. Journal of Food Engineering 35: 433- 443
  • Sablani S S, Rahman M S, Al-Kuseibi M K, Al-Habsi N A, Al-Belushi R H, Al-Marhubi I & Al-Amri I S (2007). Influence of shelf temperature on pore formation in garlic during freeze-drying. Journal of Food Engineering 80(1): 68-79
  • Schiffmann R F (2001). Microwave Processes for the Food Industry. In A K Datta, & R C Anantheswaran (Eds.), Handbook of Microwave Technology for Food Applications. Marcel Dekker, New York, pp. 299-338
  • Sharma G P & Prasad S (2001). Drying of garlic (Allium sativum) cloves by microwave-hot air combination. Journal of Food Engineering 50: 99-105
  • Sharma G P & Prasad S (2006). Optimization of process parameters for microwave drying of garlic cloves. Journal of Food Engineering 75: 441-446
  • Soysal Y (2004). Microwave drying characteristics of parsley. Biosystems Engineering 89(2): 167-173
  • Thuwapanichayanan R, Prachayawarakorn S & Soponronnarit S (2014). Heat and moisture transport behaviour and quality of chopped garlic undergoing different drying methods. Journal of Food Engineering 136: 34-41
  • Torringa E, Esveld E, Scheewe I, Vanden Berg R & Bartels P (2001). Osmotic dehydration as a pretreatment before combined microwave-hot-air drying of mushrooms. Journal of Food Engineering 49(2-3): 185-191
  • Tulasidas T N, Ratti C & Raghavan G S V (1997). Modelling of microwave drying of grapes. Canadian Agricultural Engineering 39(1): 57-67 Wang J & Sheng K (2006). Far-infrared and microwave drying of peach. LWT-Food Science and Technology 39: 247-255
  • Wang Z, Sun J, Chen F, Liao X & Hu X (2007). Mathematical modeling on thin layer microwave drying of apple pomace with and without hot air predrying. Journal of Food Engineering 80: 536-544
  • Yagcıoğlu A, Degirmencioğlu A & Cağatay F (1999). Drying characteristic of laurel leaves under different conditions. In: Proceedings of the 7th International Congress on Agricultural Mechanization and Energy, 26–27 May, Adana, Turkey, pp. 565-569
  • Yaldız O & Ertekin C (2001). Thin layer solar drying of some vegetables. Drying Technology 19: 583-596
There are 43 citations in total.

Details

Primary Language English
Journal Section Research Article
Authors

Hakan Yoğurtçu This is me

Publication Date March 1, 2016
Submission Date January 1, 2016
Published in Issue Year 2016 Volume: 22 Issue: 2

Cite

APA Yoğurtçu, H. (2016). Determination of Drying Kinetics of Tunceli Garlic with Microwave Drying Technique. Journal of Agricultural Sciences, 22(2), 237-248. https://doi.org/10.1501/Tarimbil_0000001384

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