FARKLI MİKRODALGA GÜÇ SEVİYELERİNDE VE FARKLI FIRIN SICAKLIKLARINDA KURUTULAN HİBİSKUS ÇANAK YAPRAKLARININ KURUMA KARAKTERİSTİKLERİNİN VE BAZI FİZİKOKİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ

Abstract

Bu çalışmada farklı sıcaklıklarda (60, 70, 80 °C) fırında ve farklı mikrodalga güç seviyelerinde (180, 300, 450 Watt) mikrodalga fırında kurutmanın Antalya koşullarında yetiştirilen ve hasat edilen hibiskus çanak yapraklarının kuruma karakteristikleri ve bazı fizikokimyasal özellikleri üzerine etkisi araştırılmıştır. Örneklerin kurutma karakteristiğinin değerlendirilmesinde on üç farklı model kullanılmıştır. Hibiskus çanak yapraklarının kurutma verilerine en iyi uyumu sağlayan model Midilli vd. (R2 ≥ 0.9983; χ2 ≤ 0.5156; RMSE ≤ 0.0193) olmuştur. Mikrodalga fırında gerçekleştirilen kurutma işleminin fırında gerçekleştirilen kurutma işlemine göre kurutma süresini yaklaşık 10 kat kısalttığı belirlenmiştir. Ayrıca kurutulan örneklerin pH, iletkenlik, renk, bulanıklık, antosiyanin ve fenolik madde içeriği gibi kalite özelliklerinde de önemli farklılıklar gözlenmemiştir.

Keywords

• Hibiskus
• mikrodalga kurutma
• matematiksel modelleme
• kalite özellikleri

DETERMINATION OF DRYING CHARACTERISTICS AND SOME PHYSICOCHEMICAL CHARACTERISTICS OF HIBISCUS CALYX DRIED AT DIFFERENT MICROWAVE POWER LEVELS AND DIFFERENT OVEN TEMPERATURES

Abstract

In this study, the effect of drying in the oven at different temperatures (60, 70, 80 °C) and in the microwave oven at different microwave power levels (180, 300, 450 Watt) on the drying characteristics and some physicochemical properties of hibiscus calyx grown and harvested in Antalya conditions was investigated. Thirteen different mathematical models were used to describe the drying kinetics. The Midilli and others model exhibited best fit to drying data of hibiscus calyx (R2 ≥ 0.9983; χ2 ≤ 0.5156; RMSE ≤ 0.0193). It was determined that the drying process carried out in the microwave oven shortened the drying time approximately 10 times compared to the drying process carried out in the oven. Besides, no significant differences were observed in the quality characteristics of the dried samples such as pH, conductivity, color, turbidity, anthocyanin, and phenolic contents.

Keywords

• Hibiscus
• microwave drying
• mathematical modeling
• quality properties

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