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

Year 2020, Volume: 22 Issue: 65, 343 - 352, 15.05.2020
https://doi.org/10.21205/deufmd.2020226503

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.


References

  • [1] Howard, L.R., Smith, R.T., Wagner, A.B., Villalon, B., Burns, E.E. 1994. Provitamin A and ascorbic acid content of fresh pepper cultivars (Capsicum annuum) and processed jalapenos. Journal of Food Science, 59, 362–365. DOI: 10.1111/j.1365-2621.1994.tb06967.x
  • [2] Simonne, A.H., Simonne, E.H., Eitenmiller, R. R., Mills, H.A., Green, N. R. 1997. Ascorbic acid and provitamin A contents in unusually colored bell peppers (Capsicum annuum L.), Journal of Food Composition Analysis, Cilt. 10, s. 299–311. DOI: 10.1006/jfca.1997.0544
  • [3] Faustino, J.M.F., Barroca, M.J., Guine, R.P.F. 2007. Study of the drying kinetics of green bell pepper and chemical characterization, Food Bioprod. Process, Cilt. 85, s. 163–170. DOI: 10.1205/fbp07009
  • [4] Göğüs, F. 1994. The effect of movement of solutes on maillard reaction during drying. Leeds University, Ph.D. thesis. Leeds.
  • [5] Dincer, I. 1998. Moisture loss from wood products during drying-Part I: moisture diffusivities and moisture transfer coefficients, Energy Sources, Cilt. 20, s. 531-539. DOI: 10.1080/00908319808970044
  • [6] Aktaş, M., Gönen, E. 2014. Bay leaves drying in a humidity controlled heat pump dryer, Journal of the Faculty of Engineering and Architecture of Gazi University, Cilt. 29 (2), s. 433-441. DOI: 10.17341/gummfd.67707
  • [7] Karacaoğlu, C., Gürsoy, O., Yılmaz, Y. 2016. Ultrasonikasyon destekli vakum impregnasyon (emdirme) tekniği ile muamele işleminin kivi dilimlerinin kuruma kinetiği üzerine etkisi, Akademik Gıda, Cilt. 14 (3), s. 256-266.
  • [8] Aktaş, M., İlbaş, M., Yalçın, A., Şahin, M. 2013. Experimental investigation of drying behaviours in an infrared radiation dryer, Journal of the Faculty of Engineering and Architecture of Gazi University, Cilt. 28 (4), s. 767-775.
  • [9] Tuncer, I.K. 1995. How Kahramanmaras red pepper should be operated for internal market and external market, Sutcu Imam University Publications, Cilt. 11, s. 26-30.
  • [10] Oztekin, S., Bascetincelik, A., Soysal, Y. 1999. Crop drying programme in Turkey, Renewable Energy, Cilt. 16 (1-4), s. 789-79. DOI: 10.1016/S0960-1481(98)00282-1
  • [11] Demiray, M., Tülek, Y. 2008. Drying technology of tomatoes and some tomato antioxidant effects of compounds in the drying process, Electronic Journal of Food Technologies (GTED), 9-20.
  • [12] Torreggiani, D. 1993. Osmotic dehydration in fruit and vegetable processing, Food Research İnternational, Cilt. 26 (1), s. 59-68. DOI: 10.1016/0963-9969(93)90106-SGet
  • [13] Ponting, J. 1973.Osmotic dehydration of fruits: Recent modifications and applications, Process Biochemistry, Cilt. 8 (12), s. 18-20.
  • [14] Doymaz, I., Pala, M. 2002. Hot-air drying characteristics of red pepper, J. of Food Eng., Cilt. 55, s. 331-335. DOI:10.1016/S0260-8774(02)00110-3
  • [15] Hussaın, I., Iqbal, M., Shakır, I., Ayub, N., Rawalakot, A.J. 2004. Effect of sucrose and glucose mixture on the quality characteristics of osmotically dehydrated banana slices, Pakistan Journal of Nutrition, Cilt. 3 (5), s. 282-284.
  • [16] Sunjka P., Raghavan G. 2004. Assessment of pretreatment methods and osmotic dehydration for cranberries, Canadian Biosystems Engineering, Cilt. 46 (1), s. 45-48.
  • [17] Pangavhane, D.R., Sawhney, R.L., Sarsavadia, P.N. 1999. Effect of various dipping pretreatment on drying kinetics of Thompson seedless grapes, Journal of Food Engineering, Cilt. 39 (2), s. 211-216. DOI:10.1016/S0260-8774(98)00168-X
  • [18] Christensen, R.A., Peacock, T.D. 1997. A guide to literature on reforming American Indian research, Tribal College, Cilt. 9 (1), s. 25-32.
  • [19] Xiao, H.W., Pang, C.L., Wang, L.H., Bai, J.W., Yang, W.X., Gao, Z.J. 2010. Drying kinetics and quality of Monukka seedless grapes dried in an air-impingement jet dryer, Biosyst. Eng., Cilt. 105 (2), s. 233-240. DOI: 10.1016/j.biosystemseng.2009.11.001
  • [20] Wang, J., Law, C.L., Nema, P.K., Zhao, J.H., Liu, Z.L.,Deng, L.Z., Gao, Z.J., Xiao, H.W. 2018. Pulsed vacuum drying enhances drying kinetics and quality of lemon slices, J. Food Eng., Cilt. 224, s. 129-138. DOI: 10.1016/j.jfoodeng.2018.01.002
  • [21] Barbosa-Canovas, G.V., Vega–Mercado, 1996. H. Dehydration of Foods. First Edition, Chapmann Hall Publication. New York.
  • [22] Sacilik, K., Keskin, R., Elicin, A.K. 2006. Mathematical modeling of solar tunnel drying of thin layer organic tomato, J. Food Eng., Cilt. 73, s. 231-238. DOI:10.1016/j.jfoodeng.2005.01.025
  • [23] Liu, Q., Bakker-Arkema, F.W. 1997. Stochastic modelling of grain drying: Part 2. Model Development, Journal of Agricultural Engineering Research, Cilt. 66, s. 275-280. DOI:10.1006/jaer.1996.0145
  • [24] Crank, J. 1975. The mathematics of diffusion, Oxford University Press, OX, UK.
  • [25] Doymaz, İ. 2012. Evaluation of some thin-layer drying models of persimmon slices (Diospyos kaki L.), Energy Conversion and Management, Cilt. 56, s. 199-205. DOI:10.1016/j.enconman.2011.11.027
  • [26] Sobukola, O.P., Dairo, O.U., Odunewu, A.V. 2008. Convective hot air drying of blanched yam slices, International Journal of Food Science and Technology, Cilt. 43, s. 1233-1238. DOI:10.1111/j.1365-2621.2007.01597.x
  • [27] Aghbashlo, M., Kianmehr, M.H., Beygi, S.R.H. 2010. Drying and rehidration charactericstic of sour cherry ( Prunus Cerasus L.), J. Food Process Preservation, Cilt. 34, s. 351-365. DOI:10.1111/j.1745-4549.2008.00310.x
  • [28] Feng, H., Tang, J. 1998. Microwave finish drying of diced apples in a spouted bed, Journal of Food Science, Cilt. 63, s. 679-683. DOI:10.1111/j.1365-2621.1998.tb15811.x
  • [29] Doymaz, İ. 2018. Patlıcan dilimlerinin kurutma ve rehidrasyon karakteristiklerinin belirlenmesi, Gazi Üniversitesi Mühendislik-Mimarlık Fakültesi Dergisi, 33 (3), 833-841. DOI:10.17341/gazimmfd.416386
  • [30] TSE Standart detayı. https://intweb.tse.org.tr/Standard/Standard/Standard.aspx?081118051115108051104119110104055047105102120088111043113104073082085049056050116083053072056088 (Erişim Tarihi: 27.03.2019).
  • [31] Russo, P., Adiletta, G., Di Matteo, M. 2012. The influence of drying air temperature on the physical properties of dried and rehydrated eggplant, Food and Bioproducts Processing, Cilt. 91, s. 249-256. DOI:10.1016/j.fbp.2012.10.005

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

Year 2020, Volume: 22 Issue: 65, 343 - 352, 15.05.2020
https://doi.org/10.21205/deufmd.2020226503

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. 

References

  • [1] Howard, L.R., Smith, R.T., Wagner, A.B., Villalon, B., Burns, E.E. 1994. Provitamin A and ascorbic acid content of fresh pepper cultivars (Capsicum annuum) and processed jalapenos. Journal of Food Science, 59, 362–365. DOI: 10.1111/j.1365-2621.1994.tb06967.x
  • [2] Simonne, A.H., Simonne, E.H., Eitenmiller, R. R., Mills, H.A., Green, N. R. 1997. Ascorbic acid and provitamin A contents in unusually colored bell peppers (Capsicum annuum L.), Journal of Food Composition Analysis, Cilt. 10, s. 299–311. DOI: 10.1006/jfca.1997.0544
  • [3] Faustino, J.M.F., Barroca, M.J., Guine, R.P.F. 2007. Study of the drying kinetics of green bell pepper and chemical characterization, Food Bioprod. Process, Cilt. 85, s. 163–170. DOI: 10.1205/fbp07009
  • [4] Göğüs, F. 1994. The effect of movement of solutes on maillard reaction during drying. Leeds University, Ph.D. thesis. Leeds.
  • [5] Dincer, I. 1998. Moisture loss from wood products during drying-Part I: moisture diffusivities and moisture transfer coefficients, Energy Sources, Cilt. 20, s. 531-539. DOI: 10.1080/00908319808970044
  • [6] Aktaş, M., Gönen, E. 2014. Bay leaves drying in a humidity controlled heat pump dryer, Journal of the Faculty of Engineering and Architecture of Gazi University, Cilt. 29 (2), s. 433-441. DOI: 10.17341/gummfd.67707
  • [7] Karacaoğlu, C., Gürsoy, O., Yılmaz, Y. 2016. Ultrasonikasyon destekli vakum impregnasyon (emdirme) tekniği ile muamele işleminin kivi dilimlerinin kuruma kinetiği üzerine etkisi, Akademik Gıda, Cilt. 14 (3), s. 256-266.
  • [8] Aktaş, M., İlbaş, M., Yalçın, A., Şahin, M. 2013. Experimental investigation of drying behaviours in an infrared radiation dryer, Journal of the Faculty of Engineering and Architecture of Gazi University, Cilt. 28 (4), s. 767-775.
  • [9] Tuncer, I.K. 1995. How Kahramanmaras red pepper should be operated for internal market and external market, Sutcu Imam University Publications, Cilt. 11, s. 26-30.
  • [10] Oztekin, S., Bascetincelik, A., Soysal, Y. 1999. Crop drying programme in Turkey, Renewable Energy, Cilt. 16 (1-4), s. 789-79. DOI: 10.1016/S0960-1481(98)00282-1
  • [11] Demiray, M., Tülek, Y. 2008. Drying technology of tomatoes and some tomato antioxidant effects of compounds in the drying process, Electronic Journal of Food Technologies (GTED), 9-20.
  • [12] Torreggiani, D. 1993. Osmotic dehydration in fruit and vegetable processing, Food Research İnternational, Cilt. 26 (1), s. 59-68. DOI: 10.1016/0963-9969(93)90106-SGet
  • [13] Ponting, J. 1973.Osmotic dehydration of fruits: Recent modifications and applications, Process Biochemistry, Cilt. 8 (12), s. 18-20.
  • [14] Doymaz, I., Pala, M. 2002. Hot-air drying characteristics of red pepper, J. of Food Eng., Cilt. 55, s. 331-335. DOI:10.1016/S0260-8774(02)00110-3
  • [15] Hussaın, I., Iqbal, M., Shakır, I., Ayub, N., Rawalakot, A.J. 2004. Effect of sucrose and glucose mixture on the quality characteristics of osmotically dehydrated banana slices, Pakistan Journal of Nutrition, Cilt. 3 (5), s. 282-284.
  • [16] Sunjka P., Raghavan G. 2004. Assessment of pretreatment methods and osmotic dehydration for cranberries, Canadian Biosystems Engineering, Cilt. 46 (1), s. 45-48.
  • [17] Pangavhane, D.R., Sawhney, R.L., Sarsavadia, P.N. 1999. Effect of various dipping pretreatment on drying kinetics of Thompson seedless grapes, Journal of Food Engineering, Cilt. 39 (2), s. 211-216. DOI:10.1016/S0260-8774(98)00168-X
  • [18] Christensen, R.A., Peacock, T.D. 1997. A guide to literature on reforming American Indian research, Tribal College, Cilt. 9 (1), s. 25-32.
  • [19] Xiao, H.W., Pang, C.L., Wang, L.H., Bai, J.W., Yang, W.X., Gao, Z.J. 2010. Drying kinetics and quality of Monukka seedless grapes dried in an air-impingement jet dryer, Biosyst. Eng., Cilt. 105 (2), s. 233-240. DOI: 10.1016/j.biosystemseng.2009.11.001
  • [20] Wang, J., Law, C.L., Nema, P.K., Zhao, J.H., Liu, Z.L.,Deng, L.Z., Gao, Z.J., Xiao, H.W. 2018. Pulsed vacuum drying enhances drying kinetics and quality of lemon slices, J. Food Eng., Cilt. 224, s. 129-138. DOI: 10.1016/j.jfoodeng.2018.01.002
  • [21] Barbosa-Canovas, G.V., Vega–Mercado, 1996. H. Dehydration of Foods. First Edition, Chapmann Hall Publication. New York.
  • [22] Sacilik, K., Keskin, R., Elicin, A.K. 2006. Mathematical modeling of solar tunnel drying of thin layer organic tomato, J. Food Eng., Cilt. 73, s. 231-238. DOI:10.1016/j.jfoodeng.2005.01.025
  • [23] Liu, Q., Bakker-Arkema, F.W. 1997. Stochastic modelling of grain drying: Part 2. Model Development, Journal of Agricultural Engineering Research, Cilt. 66, s. 275-280. DOI:10.1006/jaer.1996.0145
  • [24] Crank, J. 1975. The mathematics of diffusion, Oxford University Press, OX, UK.
  • [25] Doymaz, İ. 2012. Evaluation of some thin-layer drying models of persimmon slices (Diospyos kaki L.), Energy Conversion and Management, Cilt. 56, s. 199-205. DOI:10.1016/j.enconman.2011.11.027
  • [26] Sobukola, O.P., Dairo, O.U., Odunewu, A.V. 2008. Convective hot air drying of blanched yam slices, International Journal of Food Science and Technology, Cilt. 43, s. 1233-1238. DOI:10.1111/j.1365-2621.2007.01597.x
  • [27] Aghbashlo, M., Kianmehr, M.H., Beygi, S.R.H. 2010. Drying and rehidration charactericstic of sour cherry ( Prunus Cerasus L.), J. Food Process Preservation, Cilt. 34, s. 351-365. DOI:10.1111/j.1745-4549.2008.00310.x
  • [28] Feng, H., Tang, J. 1998. Microwave finish drying of diced apples in a spouted bed, Journal of Food Science, Cilt. 63, s. 679-683. DOI:10.1111/j.1365-2621.1998.tb15811.x
  • [29] Doymaz, İ. 2018. Patlıcan dilimlerinin kurutma ve rehidrasyon karakteristiklerinin belirlenmesi, Gazi Üniversitesi Mühendislik-Mimarlık Fakültesi Dergisi, 33 (3), 833-841. DOI:10.17341/gazimmfd.416386
  • [30] TSE Standart detayı. https://intweb.tse.org.tr/Standard/Standard/Standard.aspx?081118051115108051104119110104055047105102120088111043113104073082085049056050116083053072056088 (Erişim Tarihi: 27.03.2019).
  • [31] Russo, P., Adiletta, G., Di Matteo, M. 2012. The influence of drying air temperature on the physical properties of dried and rehydrated eggplant, Food and Bioproducts Processing, Cilt. 91, s. 249-256. DOI:10.1016/j.fbp.2012.10.005
There are 31 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Faruk Kılıç 0000-0002-9978-1972

Tuğba Tabanlıgil Calam 0000-0002-3712-7713

Publication Date May 15, 2020
Published in Issue Year 2020 Volume: 22 Issue: 65

Cite

APA Kılıç, F., & Tabanlıgil Calam, T. (2020). Kırmızı Kapya Biberlerinin (Capsicum Annuum l.) Kurutma ve Rehidrasyon Kinetiklerinin Belirlenmesi, Kurutma İşleminin Termodinamik Analizi. Dokuz Eylül Üniversitesi Mühendislik Fakültesi Fen Ve Mühendislik Dergisi, 22(65), 343-352. https://doi.org/10.21205/deufmd.2020226503
AMA Kılıç F, Tabanlıgil Calam T. Kırmızı Kapya Biberlerinin (Capsicum Annuum l.) Kurutma ve Rehidrasyon Kinetiklerinin Belirlenmesi, Kurutma İşleminin Termodinamik Analizi. DEUFMD. May 2020;22(65):343-352. doi:10.21205/deufmd.2020226503
Chicago Kılıç, Faruk, and Tuğba Tabanlıgil Calam. “Kırmızı Kapya Biberlerinin (Capsicum Annuum l.) Kurutma Ve Rehidrasyon Kinetiklerinin Belirlenmesi, Kurutma İşleminin Termodinamik Analizi”. Dokuz Eylül Üniversitesi Mühendislik Fakültesi Fen Ve Mühendislik Dergisi 22, no. 65 (May 2020): 343-52. https://doi.org/10.21205/deufmd.2020226503.
EndNote Kılıç F, Tabanlıgil Calam T (May 1, 2020) Kırmızı Kapya Biberlerinin (Capsicum Annuum l.) Kurutma ve Rehidrasyon Kinetiklerinin Belirlenmesi, Kurutma İşleminin Termodinamik Analizi. Dokuz Eylül Üniversitesi Mühendislik Fakültesi Fen ve Mühendislik Dergisi 22 65 343–352.
IEEE F. Kılıç and T. Tabanlıgil Calam, “Kırmızı Kapya Biberlerinin (Capsicum Annuum l.) Kurutma ve Rehidrasyon Kinetiklerinin Belirlenmesi, Kurutma İşleminin Termodinamik Analizi”, DEUFMD, vol. 22, no. 65, pp. 343–352, 2020, doi: 10.21205/deufmd.2020226503.
ISNAD Kılıç, Faruk - Tabanlıgil Calam, Tuğba. “Kırmızı Kapya Biberlerinin (Capsicum Annuum l.) Kurutma Ve Rehidrasyon Kinetiklerinin Belirlenmesi, Kurutma İşleminin Termodinamik Analizi”. Dokuz Eylül Üniversitesi Mühendislik Fakültesi Fen ve Mühendislik Dergisi 22/65 (May 2020), 343-352. https://doi.org/10.21205/deufmd.2020226503.
JAMA Kılıç F, Tabanlıgil Calam T. Kırmızı Kapya Biberlerinin (Capsicum Annuum l.) Kurutma ve Rehidrasyon Kinetiklerinin Belirlenmesi, Kurutma İşleminin Termodinamik Analizi. DEUFMD. 2020;22:343–352.
MLA Kılıç, Faruk and Tuğba Tabanlıgil Calam. “Kırmızı Kapya Biberlerinin (Capsicum Annuum l.) Kurutma Ve Rehidrasyon Kinetiklerinin Belirlenmesi, Kurutma İşleminin Termodinamik Analizi”. Dokuz Eylül Üniversitesi Mühendislik Fakültesi Fen Ve Mühendislik Dergisi, vol. 22, no. 65, 2020, pp. 343-52, doi:10.21205/deufmd.2020226503.
Vancouver Kılıç F, Tabanlıgil Calam T. Kırmızı Kapya Biberlerinin (Capsicum Annuum l.) Kurutma ve Rehidrasyon Kinetiklerinin Belirlenmesi, Kurutma İşleminin Termodinamik Analizi. DEUFMD. 2020;22(65):343-52.

Dokuz Eylül Üniversitesi, Mühendislik Fakültesi Dekanlığı Tınaztepe Yerleşkesi, Adatepe Mah. Doğuş Cad. No: 207-I / 35390 Buca-İZMİR.