DRYING CHARACTERISTICS OF RED BEET (BETA VULGARIS ESCULENTACRUENTA) PUREE IN A MICROWAVE OVEN

Year 2019, Volume: 44 Issue: 4, 654 - 671, 01.08.2019

Safiye Nur Dirim Meryem Talih Gülşah Çalışkan Koç

https://doi.org/10.15237/gida.GD19028

Cited By: 1

Abstract

The aims of this study are to
observe the effects of different microwave power and amount of samples on the
drying characteristics of red beet puree, to determine the physical properties
of the red beet powders and to calculate the energy efficiency of the drying
process. The drying experiments were conducted at five different microwave
power and thicknesses of the sample. Seven thin-layer drying models were fitted
to the experimental data and Page model which had the highest R² and
lowest χ² and RMSE for all drying experiments was found to
satisfactorily describe the drying behavior of red beet puree. The total drying
times increased depending on an increasing amount of sample and decreasing
microwave power. The D_eff and Ea values ranged between 1.095E-08 to
3.438E-06 m².s^-1 and 14.35 to 77.35W.g^-1,
respectively. The energy efficiency values of the drying processes are
evaluated in terms of MER and SEC.

Keywords

Red beet puree, microwave drying, thin layer modeling, effective moisture diffusivity, energy consumption, activation energy

KIRMIZI PANCAR PÜRESİNİN (BETA VULGARIS ESCULENTACRUENTA) MİKRODALGA FIRINDA KURUMA KİNETİĞİ

Abstract

Bu çalışmanın amaçları farklı
mikrodalga güçleri ve ürün miktarlarının kırmızı pancar püresinin kuruma
karakteristiği üzerine etkisinin gözlenmesi, elde edilen kırmızı pancar püresi
tozunun fiziksel özelliklerinin belirlenmesi ve kurutma işleminin verimliliğinin
hesaplanmasıdır. Bu amaçla, kurutma çalışmaları beş farklı mikrodalga gücü ve
ürün kalınlığında gerçekleştirilmiştir. Kırmızı pancar püresinin kuruma
kinetiğinin belirlenmesi için, yedi ince tabaka kuruma modeli deneysel verilere
uyarlanmıştır.  En yüksek R²
ve en düşük χ² ve RMSE değerleriyle Page modelin kırmızı pancar
püresinin kuruma davranışını tanımladığı gözlenmiştir. Kırmızı pancar püresinin
kuruma süresi artan örnek miktarı ve azalan mikrodalga gücüyle artmıştır.
Ayrıca, etkin nem difüzyonu ve aktivasyon enerjisi değerleri sırasıyla
1.095E-08 - 3.438E-06 m². s^-1 ve 14.35 - 77.35W. g^-1
arasında değişmiştir. Kurutma işlemlerinin enerji verimliliğinin belirlenmesi
için nem uzaklaştırma hızı (MER) ve özgün enerji tüketimi (SEC) değerleri
hesaplanmıştır.

Keywords

Kırmızı pancar püresi, mikrodalga kurutma, ince tabaka modelleme, etkin nem difüzyonu, enerji tüketimi, aktivasyon enerjisi

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