INVESTIGATION OF THE DRYING KINETIC AND MODELLING OF DRYING BEHAVIOR OF THE FENNEL (FOENİCULUM VULGARE)

Year 2020, Volume: 45 Issue: 4, 676 - 688, 21.06.2020

Yeliz Tekgül , Gülşah Çalışkan Koç

https://doi.org/10.15237/gida.GD20044

Abstract

In this study, the effect of different drying techniques and conditions on the drying behaviors of fennels (Foeniculum vulgare) were investigated. For this purpose, the fennels were dried at a tray dryer (1m/s airflow rate, 50-70°C) and microwave oven (460-700W). Drying time of microwave and tray dried fennels ranged between 105-150s and 60-150min, respectively. In order to determine the drying behavior of fennels, experimental data were fitted to five different thin-layer drying models (Lewis, Page, Henderson and Pabis, Two-term exponential, and Logarithmic). The highest R2 and lowest RMSE and χ2 values were obtained from Page and logarithmic models for microwave and tray dried samples, respectively. The overall drying process took place in the falling rate period for all drying experiments. Higher effective moisture diffusivity values (4.7061E-07-8.3168E-07 m2/s) were obtained for microwave dried samples. Activation energy values were calculated as 131.3443W/g and 37.5142 kJ/mol for microwave and tray dried samples, respectively.

Keywords

Fennel, microwave drying, effective moisture diffusivity, activation energy

ARAPSAÇI OTUNUN (FOENİCULUM VULGARE) KURUMA KİNETİĞİNİN İNCELENMESİ VE KURUMA DAVRANIŞININ MODELLENMESİ

Abstract

Bu çalışmanın amacı, arapsaçı otunun (Foeniculum vulgare) farklı kurutma teknikleri ve koşulları altında kuruma davranışının belirlenmesidir. Bu amaçla, arapsaçı otu mikrodalga fırında (460-700 W) ve tepsili kurutucuda (1 m/s hava akış hızı, 50-70 °C) kurutulmuştur. Örneklerin kuruma süreleri mikrodalga fırında 105-150s arasında değişirken, bu süre sıcak havada kurtulan örnekler için 60-150dk arasında değişim göstermiştir. Örneklerin kuruma davranışının beş farklı ince tabaka kurutma modeline (Lewis, Page, Henderson ve Pabis, iki terimli eksponansiyel, logaritmik) uyumluluğu incelenmiştir. Mikrodalga fırında kurutulan örnekler için en yüksek R2, en düşük RMSE ve χ2 değerleri Page modelden elde edilirken, sıcak havada kurutulan örnekler için logaritmik modelden elde edilmiştir. Tüm kurutma denemelerinde kuruma genel olarak azalan hızda kuruma periyodunda gerçekleşmiştir. Mikrodalga fırında kurutulan örnekler için daha yüksek efektif nem difüzyon katsayısı değerleri (4.7061x10-7 - 8.3168 x10-7 m2/s) elde edilmiştir. Aktivasyon enerjisi mikrodalga fırında kurutulan örnekler için 131.3443 W/g, sıcak havada kurutulan örnekler için ise 37.5142 kJ/mol olarak hesaplanmıştır.

Keywords

Arapsaçı otu, mikrodalga kurutma,, efektif nem difüzyon katsayısı,, aktivasyon enerjisi

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