Modeling of drying characteristics of pomelo (Citrus Maxima) peel

Abstract

Drying is a technique frequently used for agricultural food products to preserve them in long time periods. In this work, drying characteristics of Pomelo fruit (Citrus Maxima) peel for different drying techniques as microwave drying (MW), forced convection drying (FC) and freeze drying (FD) were determined. Experiments were conducted for two slab thicknesses (1 cm and 0.5 cm) in albedo part of the fruit peel. In addition, activation energy and effective diffusivity values also color properties were calculated for different drying techniques in both sizes. For FC, MW, and FD, drying times were determined as 34 min, 24 min, 410 min for thin slabs and 44 min, 30 min and 540 min for thick slabs, respectively. 0.5 cm thick peels had lower moisture content in a shorter drying period and when the slice thickness was reduced, the drying rate was increased nearly by 25%. By mathematical modelling with 11 different thin layer models, the best fitted kinetics models were found as Logarithmic, Diffusion Approach and Modified Henderson & Pabis models. At constant thickness, the highest effective diffusivity values were determined for the MW drying (1.925x10^-8 for thin slab, 7.295x10^-8 for thick slab). As for the color measurements, L*, a*, b* values generally have significant differences from fresh pomelo peel samples that the closest values to the fresh samples were obtained from freeze drying experiment. 

Keywords

• Pomelo peel,freeze drying

Pomelo (Citrus Maxima) Kabuğu Kuruma Karakteristiğinin Modellenmesi

Abstract

Kurutma, özellikle tarım ürünlerinin uzun süreli muhafazasında yaygın olarak kullanılan bir yöntemdir. Bu çalışmada, zorlanmış taşınımla kurutma (FC), dondurularak kurutma (FD) ve mikrodalga kurutma (MW) tekniklerinin iki farklı ürün kalınlığında (1 cm ve 0,5 cm) pomelo meyvesi (Citrus Maxima) kabuğunun kurutma özellikleri üzerine etkileri incelenmiştir. Ayrıca, aktivasyon enerjisi, etkin difüzivite değerleri ve renk özellikleri de her iki boyutta farklı kurutma teknikleri için hesaplanmıştır. Kabukların kuruma süresi MC, FC ve FCD yöntemlerine göre ince örnekler için sırasıyla 24 dakika, 34 dakika, 410 dakika, kalın örnekler için ise sırasıyla 30 dakika, 44 dakika ve 540 dakika olarak hesaplanmıştır. 0,5 cm kalınlığındaki örnekler daha kısa bir kuruma süresinde daha düşük nem içeriğine ulaşmış, dilim kalınlığı azaldığında kurutma hızı yaklaşık %25 artmıştır. 11 farklı ince tabaka modeli ile matematiksel modellemede en uygun kinetik modeller Logaritmik, Difüzyon Yaklaşım ve Modifiye Henderson ve Pabis modelleri olarak belirlenmiştir.  Sabit kalınlıkta en yüksek etkin difüzivite değerleri MW için belirlenmiştir (ince dilim için 1,925x10^-8, kalın dilim için 7,295     10^-8). Renk ölçümleri sonucunda, L*, a*, b* değerlerinin taze pomelo kabuğu numunelerinden önemli ölçüde farklı olduğu saptanmış, taze ürüne en yakın renk değerleri ise dondurarak kurutma yöntemiyle elde edilmiştir.

Keywords

• Pomelo kabuğu

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