Determination of Drying and Rehydration Kinetics of Red Capia Pepper (Capsicum Annuum l.), Energy Analysis of Drying Process

Year 2020, , 343 - 352, 15.05.2020

Faruk Kılıç , Tuğba Tabanlıgil Calam

https://doi.org/10.21205/deufmd.2020226503

Cited By: 2

Abstract

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.

Keywords

Drying kinetics, rehydration capacity, capia pepper, thermodynamic analysis, effective diffusion coefficient

Kırmızı Kapya Biberlerinin (Capsicum Annuum l.) Kurutma ve Rehidrasyon Kinetiklerinin Belirlenmesi, Kurutma İşleminin Termodinamik Analizi

Abstract

Bu çalışmada, kapya biber dilimlerinin kurutma
karakteristikleri bir konvektif
sıcak havalı kurutucu kullanılarak incelenmiştir. Biberlerin kuruma
işleminden önce, sıcak NaOH çözeltisi ve zeytinyağı/K₂CO₃
karışımı ile ön işleme tabi tutulmuştur. Ön işleme tabi tutulan ve herhangi bir
ön işleme tabi tutulmayan biber numuneleri, gıda kurutma fırınında 50 ve 60°C
sıcaklıklarda kurutulmuştur. Uygulanan ön işlemin ve kurutma sıcaklığındaki
artışın, kuruma süresini azalttığı ve rehidrasyon kapasitesini değiştirdiği
görülmüştür. 50 ˚C sıcaklıkta ön işlemsiz, NaOH ve zeytinyağı/K₂CO₃
ön işlemleri uygulanmasıyla ile kurutulan kapya biberlerin efektif difüzyon
katsayıları sırasıyla 1,62×10^-10, 3,24×10^-10 ve
8,11×10^-10 m²s^-1,  60 ˚C
sıcaklıkta ise sırasıyla 3,24×10^-10, 4,87×10^-10
ve 9,74×10^-10 m²s^-1 olarak hesaplanmıştır. Aktivasyon
enerjisinin değerleri ise sırasıyla 57,62, 33,88 ve 15,23 kj olarak
hesaplanmıştır. Ayrıca kurutma işlemlerinin termodinamik analizleri de
yapılarak her bir kurutma sıcaklığı ve uygulanan ön işlemler için kümülatif
tüketilen enerji miktarları belirlenmiştir. 

Keywords

Kurutma kinetiği, rehidrasyon kapasitesi, kapya biber, termodinamik analiz, efektif difüzyon katsayısı

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