Year 2020, Volume 8 , Issue 2, Pages 1227 - 1235 2020-04-30

Limon (Citrus limon L.) Diliminin Kurutma Sürecindeki Renk ve Boyut Analizi
Color and Size Analysis of Lemon Slice (Citrus lemon L.) during Drying Process

Semih ÖZDEN [1] , Faruk KILIÇ [2]


Narenciyenin özellikle de limonun tüketimi tüm dünyada oldukça yaygındır. Narenciyeyi saklamak için farklı yöntemler mevcuttur ancak içindeki nemin büyük oranda uzaklaştırarak saklama yöntemi (kurutma) yüzyıllardır süregelen bir uygulamadır. Limon dilimlerinin kurutulması ve kurutulmasının incelenmesi (uygun sıcaklık ve nem kapasitesinin belirlenmesi) akademik olarak da araştırılan konuların başında gelmektedir. Yapılan bu çalışmada, çakışık merkezli fan-rezistans ile kontrol edilen gıda kurutma fırınında 50 °C’de kurutulan limon dilimlerinin zamana bağlı olarak görüntü kaydı ve kinematik özelliklerinden ağırlığın (nem kaybının) ölçümü yük hücresi ile gerçekleştirilmiştir. Verilerin ve parametrelerin güvenirliliği arttırmak için üçer defa tekrarlanan deneyler, Türk Standartları Enstitüsü’nün TS 13706 kurutulmuş limon standardına uygun olarak (kurutulmuş limonda % 10 nem kalıncaya dek) gerçekleştirilmiştir. Toplamda 330 dakika süren kurutma sürecinde, fırın içine yerleştirilen sayısal kamera ile 30 dakikalık aralıklarla görüntü kaydedilmiştir. Yapılan deneyler sonucunda elde edilen verilere göre normalize ağırlık kaybı % 75.8 olarak kaydedilmiştir. Limon dilimi görüntüleri kenar belirleme algoritmaları ile işlenerek piksel sayısı belirlenmiş ve % 19.42 azalma gösterdiği ölçülmüştür. RGB verileri sayısal kameradan elde edilerek MATLAB programı ile analiz edilmiştir. Renkte oluşan değişim değerlendirildiğinde fark % 13.78 olarak tespit edilmiştir. Böylece limon dilimlerin renginin ve alanının değişimi ortaya çıkartılmıştır. Bu matematiksel değişimler (renk, alan, ağırlık) arasında karmaşık ağ yapıları ile matematiksel olarak bağlantı kurularak, kurutma sürecinin yönetimi, kontrolü sağlanabilir. 

The consumption of citrus, especially lemon, is very common all over the world. There are different methods for storing citrus, but the method of storing (drying) by removing the moisture is a centuries-old practice. Drying of lemon slices and drying process (determining the appropriate temperature and humidity capacity) are among the topics that are researched academically. In this study, the measurement of the weight (moisture loss) of the lemon slices, which were dried at 50 ° C in a food drying oven controlled by a coincident-centered fan-resistance, was carried out with the load cell depending on the time. In order to increase the reliability of the data and parameters, the experiments repeated three times were carried out in accordance with the TS 13706 dried lemon standard of the Turkish Standards Institute (until 10% moisture is left in the dried lemon). During the drying process, which lasted 330 minutes in total, the image was recorded at 30-minute intervals with the digital camera placed inside the oven. According to the data obtained as a result of the experiments, normalized weight loss was recorded as 75.8%. Lemon slice images were processed with edge detection algorithms and the number of pixels was determined and it was measured to show a 19.42% decrease. RGB data were obtained from digital camera and analyzed with MATLAB program. When the change in color was evaluated, the difference was determined as 13.78%. Thus, the change of the color and area of the lemon slices are revealed. The management and control of the drying process can be achieved by mathematically connecting complex network structures between these mathematical changes (color, area, weight) with MATLAB program. When the change in color was evaluated, the difference was found to be 13.78%.

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Primary Language tr
Subjects Engineering
Journal Section Articles
Authors

Orcid: 0000-0002-1309-9391
Author: Semih ÖZDEN
Institution: KARA HARP OKULU KOMUTANLIĞI
Country: Turkey


Orcid: 0000-0002-9978-1972
Author: Faruk KILIÇ (Primary Author)
Institution: GAZİ ÜNİVERSİTESİ
Country: Turkey


Dates

Publication Date : April 30, 2020

Bibtex @research article { dubited638632, journal = {Düzce Üniversitesi Bilim ve Teknoloji Dergisi}, issn = {}, eissn = {2148-2446}, address = {}, publisher = {Duzce University}, year = {2020}, volume = {8}, pages = {1227 - 1235}, doi = {10.29130/dubited.638632}, title = {Limon (Citrus limon L.) Diliminin Kurutma Sürecindeki Renk ve Boyut Analizi}, key = {cite}, author = {Özden, Semih and Kılıç, Faruk} }
APA Özden, S , Kılıç, F . (2020). Limon (Citrus limon L.) Diliminin Kurutma Sürecindeki Renk ve Boyut Analizi . Düzce Üniversitesi Bilim ve Teknoloji Dergisi , 8 (2) , 1227-1235 . DOI: 10.29130/dubited.638632
MLA Özden, S , Kılıç, F . "Limon (Citrus limon L.) Diliminin Kurutma Sürecindeki Renk ve Boyut Analizi" . Düzce Üniversitesi Bilim ve Teknoloji Dergisi 8 (2020 ): 1227-1235 <https://dergipark.org.tr/en/pub/dubited/issue/55096/638632>
Chicago Özden, S , Kılıç, F . "Limon (Citrus limon L.) Diliminin Kurutma Sürecindeki Renk ve Boyut Analizi". Düzce Üniversitesi Bilim ve Teknoloji Dergisi 8 (2020 ): 1227-1235
RIS TY - JOUR T1 - Limon (Citrus limon L.) Diliminin Kurutma Sürecindeki Renk ve Boyut Analizi AU - Semih Özden , Faruk Kılıç Y1 - 2020 PY - 2020 N1 - doi: 10.29130/dubited.638632 DO - 10.29130/dubited.638632 T2 - Düzce Üniversitesi Bilim ve Teknoloji Dergisi JF - Journal JO - JOR SP - 1227 EP - 1235 VL - 8 IS - 2 SN - -2148-2446 M3 - doi: 10.29130/dubited.638632 UR - https://doi.org/10.29130/dubited.638632 Y2 - 2020 ER -
EndNote %0 Düzce Üniversitesi Bilim ve Teknoloji Dergisi Limon (Citrus limon L.) Diliminin Kurutma Sürecindeki Renk ve Boyut Analizi %A Semih Özden , Faruk Kılıç %T Limon (Citrus limon L.) Diliminin Kurutma Sürecindeki Renk ve Boyut Analizi %D 2020 %J Düzce Üniversitesi Bilim ve Teknoloji Dergisi %P -2148-2446 %V 8 %N 2 %R doi: 10.29130/dubited.638632 %U 10.29130/dubited.638632
ISNAD Özden, Semih , Kılıç, Faruk . "Limon (Citrus limon L.) Diliminin Kurutma Sürecindeki Renk ve Boyut Analizi". Düzce Üniversitesi Bilim ve Teknoloji Dergisi 8 / 2 (April 2020): 1227-1235 . https://doi.org/10.29130/dubited.638632
AMA Özden S , Kılıç F . Limon (Citrus limon L.) Diliminin Kurutma Sürecindeki Renk ve Boyut Analizi. DÜBİTED. 2020; 8(2): 1227-1235.
Vancouver Özden S , Kılıç F . Limon (Citrus limon L.) Diliminin Kurutma Sürecindeki Renk ve Boyut Analizi. Düzce Üniversitesi Bilim ve Teknoloji Dergisi. 2020; 8(2): 1227-1235.