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FARKLI YÖNTEMLER İLE KURUTULMUŞ YAĞI AZALTILMIŞ BEYAZ PEYNİRİN KURUTMA KİNETİĞİ

Year 2020, Volume 45, Issue 6, 1201 - 1214, 12.10.2020
https://doi.org/10.15237/gida.GD20107

Abstract

Bu çalışmada, sıcak hava ile kurutma (50, 60, 70 °C ve 1.8 m/s), mikrodalga kurutma (180, 360, 540 W) ve dondurarak kurutma (0.2, 0.15, 0.1 mbar) olmak üzere üç farklı kuruma yöntemi deneysel olarak incelenmiş ve yağı azaltılmış beyaz peynirin (RFWC) kurutma kinetiği belirlenmiştir. Mikrodalga kurutma yönteminde işlem süresi, RFWC için sıcak havayla kurutma ve dondurarak kurutma yöntemlerinden önemli ölçüde daha kısadır. RFWC'nin kuruma kinetiğini temsil eden en yüksek R2 ve en düşük RMSE ve χ2 değerlerini hedefleyen en uygun kurutma modelini belirlemek için yarı deneysel modeller uygulanmıştır. Farklı kurutma yöntemleri için efektif difüzyon katsayısı değerleri 1.521 x 10-9 ile 4.432 x 10-8 m2/s arasında değişmiştir. Sıcaklık, mikrodalga gücü ve vakum basıncının artırılmasıyla efektif difüzyon katsayısı değerleri artmıştır. Aktivasyon enerjisi değerleri sıcak havayla kurutma için 12.421 kJ/mol ve mikrodalga kurutma için 5.599 W/ g olarak belirlenmiştir.

References

  • AOAC (2005). Official Methods of Analysis of the AOAC International (18th ed.), Gaithersburg, MD.
  • Arsem, H. B., Ma, Y. H. (1990). Simulation of a Combined Microwave and Radiant Freeze Dryer. Drying Technology 8: 993–1016.
  • Baysal, T., Icier, F., Ersus, S., Yildiz, H. (2003). Effects of microwave and infrared drying on the quality of carrot and garlic. European Food Research Technology 218: 68–73.
  • Castell-Palou, Á., Simal, S. (2011). Heat pump drying kinetics of a pressed type cheese. LWT - Food Science and Technology 44(2): 489-494.
  • Çelen, I. H., Çelen, S., Moralar, A., Buluş, H. N., Önler, E. (2015). Mikrodalga bantlı kurutucuda patatesin kurutulabilirliğinin deneysel olarak incelenmesi. Electronic Journal of Vocational Colleges- Special Issue: The Latest Trends in Engineering 5: 242-287.
  • Chandrasekaran, S., Ramanathan, S., Basak, T. (2013). Microwave food processing-A review. Food Research and International 52: 243–261.
  • Chudy, S., Makowska, A., Piątek, M., Krzywdzińska-Bartkowiak, M. (2019). Application of microwave vacuum drying for snack production: Characteristics of pure cheese puffs. International Journal of Dairy Technology 72: 82–88.
  • Crank, J. (1979). The Mathematics of Diffusion. London: Oxford University Press.
  • Dadali, G., Apar, D. K., Özbek, B. (2007). Microwave drying kinetics of okra. Drying Technology 25: 917–924.
  • Diamante, L. M., Munro, P. A. (1993). Mathematical modeling of the thin layer solar drying of sweet potato slices. Solar Energy 51: 271-276.
  • Duan, Z., Zhang, M., Hu, Q., Sun, J. (2005). Characteristics of microwave drying of bighead carp. Drying Technology 23: 637–643.
  • Eren, I., Yildiz-Turp, G., Kaymak-Ertekin, F., Serdaroĝlu, M. (2008). The effect of external mass transfer resistance during drying of fermented sausage. Drying Technology 26: 1543–1551.
  • Ermolaev, V. A. (2019). Development of mathematical model for vacuum cheese drying. Biointerface Research in Applied Chemistry 9: 3830-3833.
  • Gobbetti, M., Neviani, E., Fox, P., Varanini, G. M. (2018). The cheeses of Italy: Science and technology. Springer 1–274.
  • Gulati, T., Datta A. K. (2015). Mechanistic understanding of case-hardening and texture development during drying of food materials. Journal of Food Engineering 166: 119–138.
  • Hayaloglu, A. A., Guven, M., Fox, P. F. (2002). Microbiological, biochemical and technological properties of Turkish White cheese “Beyaz Peynir”. International Dairy Journal 12: 635–648.
  • Henderson, S. M. (1974). Progress in developing the thin layer drying equation. Transactions of the ASAE 17: 1167-1168.
  • Henderson, S. M., Pabis, S. (1961). Grain drying theory (I) temperature effect on drying coefficient. Journal of Agricultural Engineering Research 6: 169-174. IDF, (1988). Détermination de l’indice d’insolubilité. Standard No. 129A.
  • İlter, I., Akyıl, S., Devseren, E., Okut, D., Koç, M., Ertekin, F. K. (2018). Microwave and hot air drying of garlic puree: drying kinetics and quality characteristics. Heat Mass Transfer 54: 2101–2112.
  • Karathanos, V. T., Belessiotis, V. G. (1999).Application of a thin-layer equation to drying data of fresh and semi-dried fruits. Journal of Agricultural Engineering Research 74: 355–361.
  • Kaya, S. (2004). Peynir kurutma üzerine bir araştırma. Gıda 29: 89-93.
  • Kaymak-Ertekin, F. (2002). Drying and rehydrating kinetics of green and red peppers. Journal of Food Science 67: 168–175. Khamjae, T., Rojanakorn ,T. (2016). Foam-mat drying of passion fruit aril. International Food Research and Journal 25: 204-212.
  • Kizilalp, G., Polat, I., Urgu, M., Koca, N. (2018). Evaluation of Izmir Tulum cheese pieces by drying with tray drier at different airflow rates and temperatures. IDS 2018, 21st International Drying Symposium Proceedings, 11–14.
  • Koç, B., Eren, I., Kaymak-Ertekin, F. (2008). Modeling bulk density, porosity and shrinkage of quince during drying: The effect of drying method. Journal of Food Engineering 85: 340–349.
  • Krokida, M. K., Karathanos, V. T., Maroulis, Z. B. (1998). Effect of freeze-drying conditions on shrinkage and porosity of dehydrated agricultural products. Journal of Food Engineering 35: 369–380.
  • Lombraña, J. I. (1997). The influence of pressure and temperature on freeze-drying in an adsorbent medium and establishment of drying strategies. Food Research International 30: 213–222.
  • Miller, G. D., Jarvis, J. K., McBean, L. D. (2006). Handbook of dairy foods and nutrition. CRC press.
  • Mohapatra, D., Rao, P. S. (2005). A thin layer drying model of parboiled wheat. Journal of Food Engineering 66: 513–518.
  • Mujumdar, A. S. (1995). Handbook of Industrial Drying. Florida, Boca Raton: CRC press.
  • Pinho, A. R. C., Assis, F. R., Peres, A. P., Pintado, M. E., Morais, A. M. (2017). Dehydration of cheese by hot air, microwave and freeze-drying. Scientific Study and Research. Chemistry and Chemical Engineering, Biotechnology, Food Industry 18: 455–460.
  • Rakcejeva, T., Zagorska, J., Dukalska, L., Galoburda, R., Eglitis, E. (2009). Physical-chemical and sensory characteristics of Cheddar cheese snack produced in vacuum microwave dryer. Chemine Technologija 3: 16–20.
  • Simal, S., Femenia, A., Garau, M. C., Rosselló, C. (2005). Use of exponential, Page’s and diffusional models to simulate the drying kinetics of kiwi fruit. Journal of Food Engineering 66: 323–328.
  • TGK, (2015). Türk gıda kodeksi peynir tebliği, Tebliğ No: 2015/6. Resmi Gazete, 29261: TGK.
  • Tlatelpa-Becerro, A., Rico-Martínez, R., Urquiza-Beltrán, G., Calderón-Ramírez, M. (2020). Obtaining of Crataegus Mexicana leaflets using an indirect solar dryer. Revista Mexicana De Ingeniería Química, 19(2): 669-676.
  • TS, (1990). Süt-Yağ Tayini-Gerber Metodu (Rutin Metot), No: 8189, Türk Standartları Enstitüsü, Ankara.
  • TS, (2006). Peynir ve İşlenmiş Peynir – Toplam kuru madde içeriği tayini (Referans yöntem), TS EN ISO 5534, Türk Standartları Enstitüsü, Ankara.
  • Vallejo-Castillo, V., Muñoz-Mera, J., Pérez-Bustos, M. F., Rodriguez-Stouvenel, A. (2020). Recovery Of Antioxidants From Papaya (Carica Papaya L.) Peel And Pulp By Microwave-Assisted Extraction. Revista Mexicana de Ingeniería Química 19(1): 85-99.
  • Wang, G. Y., Singh, R. P. (1978). Single layer drying equation for rough rice. Paper-American Society of Agricultural Engineers.
  • Wang, Z., Sun, J., Chen, F., Liao, X., Hu, X. (2007). Mathematical modeling on thin layer microwave drying of apple pomace with and without hot air pre-drying. Journal of Food Engineering 80: 536–544.
  • White, G. M., Bridges, T. C., Loewer, O. J., Ross, I. J. (1980). Seed coat damage in thin-layer drying of soybeans. Transactions of the ASAE 23: 0224–0227.
  • Yağcıoğlu, A., Değirmencioğlu, A., Çağatay, F. (1999). Drying characteristics of laurel leaves under different drying conditions. 7th International Congress on Agricultural Mechanization and Energy 565-569.

DRYING KINETICS OF REDUCED FAT WHITE CHEESE DRIED BY DIFFERENT METHODS

Year 2020, Volume 45, Issue 6, 1201 - 1214, 12.10.2020
https://doi.org/10.15237/gida.GD20107

Abstract

In the current study, three different drying methods, including hot air drying (50, 60, 70 °C and 1.8 m/s), microwave drying (180, 360, 540 W) and freeze-drying (0.2, 0.15, 0.1 mbar) were experimentally studied and the drying kinetics of reduced-fat white cheese (RFWC) were determined. Microwave drying process time was significantly shorter than hot air drying and freeze-drying for RFWC. Semi-empirical models were applied to determine the most appropriate drying model targeting the highest R2 and the lowest RMSE and χ2 values representing the drying kinetics of RFWC. The effective diffusion coefficient values for different drying methods varied from 1.521 x 10-9 to 4.432 x 10-8 m2/s. Through increasing the temperature, microwave power, and vacuum pressure, effective diffusion coefficient values increased. The activation energy values were determined as 12.421 kJ/mol for hot air drying and 5.599 W/g for microwave drying.

References

  • AOAC (2005). Official Methods of Analysis of the AOAC International (18th ed.), Gaithersburg, MD.
  • Arsem, H. B., Ma, Y. H. (1990). Simulation of a Combined Microwave and Radiant Freeze Dryer. Drying Technology 8: 993–1016.
  • Baysal, T., Icier, F., Ersus, S., Yildiz, H. (2003). Effects of microwave and infrared drying on the quality of carrot and garlic. European Food Research Technology 218: 68–73.
  • Castell-Palou, Á., Simal, S. (2011). Heat pump drying kinetics of a pressed type cheese. LWT - Food Science and Technology 44(2): 489-494.
  • Çelen, I. H., Çelen, S., Moralar, A., Buluş, H. N., Önler, E. (2015). Mikrodalga bantlı kurutucuda patatesin kurutulabilirliğinin deneysel olarak incelenmesi. Electronic Journal of Vocational Colleges- Special Issue: The Latest Trends in Engineering 5: 242-287.
  • Chandrasekaran, S., Ramanathan, S., Basak, T. (2013). Microwave food processing-A review. Food Research and International 52: 243–261.
  • Chudy, S., Makowska, A., Piątek, M., Krzywdzińska-Bartkowiak, M. (2019). Application of microwave vacuum drying for snack production: Characteristics of pure cheese puffs. International Journal of Dairy Technology 72: 82–88.
  • Crank, J. (1979). The Mathematics of Diffusion. London: Oxford University Press.
  • Dadali, G., Apar, D. K., Özbek, B. (2007). Microwave drying kinetics of okra. Drying Technology 25: 917–924.
  • Diamante, L. M., Munro, P. A. (1993). Mathematical modeling of the thin layer solar drying of sweet potato slices. Solar Energy 51: 271-276.
  • Duan, Z., Zhang, M., Hu, Q., Sun, J. (2005). Characteristics of microwave drying of bighead carp. Drying Technology 23: 637–643.
  • Eren, I., Yildiz-Turp, G., Kaymak-Ertekin, F., Serdaroĝlu, M. (2008). The effect of external mass transfer resistance during drying of fermented sausage. Drying Technology 26: 1543–1551.
  • Ermolaev, V. A. (2019). Development of mathematical model for vacuum cheese drying. Biointerface Research in Applied Chemistry 9: 3830-3833.
  • Gobbetti, M., Neviani, E., Fox, P., Varanini, G. M. (2018). The cheeses of Italy: Science and technology. Springer 1–274.
  • Gulati, T., Datta A. K. (2015). Mechanistic understanding of case-hardening and texture development during drying of food materials. Journal of Food Engineering 166: 119–138.
  • Hayaloglu, A. A., Guven, M., Fox, P. F. (2002). Microbiological, biochemical and technological properties of Turkish White cheese “Beyaz Peynir”. International Dairy Journal 12: 635–648.
  • Henderson, S. M. (1974). Progress in developing the thin layer drying equation. Transactions of the ASAE 17: 1167-1168.
  • Henderson, S. M., Pabis, S. (1961). Grain drying theory (I) temperature effect on drying coefficient. Journal of Agricultural Engineering Research 6: 169-174. IDF, (1988). Détermination de l’indice d’insolubilité. Standard No. 129A.
  • İlter, I., Akyıl, S., Devseren, E., Okut, D., Koç, M., Ertekin, F. K. (2018). Microwave and hot air drying of garlic puree: drying kinetics and quality characteristics. Heat Mass Transfer 54: 2101–2112.
  • Karathanos, V. T., Belessiotis, V. G. (1999).Application of a thin-layer equation to drying data of fresh and semi-dried fruits. Journal of Agricultural Engineering Research 74: 355–361.
  • Kaya, S. (2004). Peynir kurutma üzerine bir araştırma. Gıda 29: 89-93.
  • Kaymak-Ertekin, F. (2002). Drying and rehydrating kinetics of green and red peppers. Journal of Food Science 67: 168–175. Khamjae, T., Rojanakorn ,T. (2016). Foam-mat drying of passion fruit aril. International Food Research and Journal 25: 204-212.
  • Kizilalp, G., Polat, I., Urgu, M., Koca, N. (2018). Evaluation of Izmir Tulum cheese pieces by drying with tray drier at different airflow rates and temperatures. IDS 2018, 21st International Drying Symposium Proceedings, 11–14.
  • Koç, B., Eren, I., Kaymak-Ertekin, F. (2008). Modeling bulk density, porosity and shrinkage of quince during drying: The effect of drying method. Journal of Food Engineering 85: 340–349.
  • Krokida, M. K., Karathanos, V. T., Maroulis, Z. B. (1998). Effect of freeze-drying conditions on shrinkage and porosity of dehydrated agricultural products. Journal of Food Engineering 35: 369–380.
  • Lombraña, J. I. (1997). The influence of pressure and temperature on freeze-drying in an adsorbent medium and establishment of drying strategies. Food Research International 30: 213–222.
  • Miller, G. D., Jarvis, J. K., McBean, L. D. (2006). Handbook of dairy foods and nutrition. CRC press.
  • Mohapatra, D., Rao, P. S. (2005). A thin layer drying model of parboiled wheat. Journal of Food Engineering 66: 513–518.
  • Mujumdar, A. S. (1995). Handbook of Industrial Drying. Florida, Boca Raton: CRC press.
  • Pinho, A. R. C., Assis, F. R., Peres, A. P., Pintado, M. E., Morais, A. M. (2017). Dehydration of cheese by hot air, microwave and freeze-drying. Scientific Study and Research. Chemistry and Chemical Engineering, Biotechnology, Food Industry 18: 455–460.
  • Rakcejeva, T., Zagorska, J., Dukalska, L., Galoburda, R., Eglitis, E. (2009). Physical-chemical and sensory characteristics of Cheddar cheese snack produced in vacuum microwave dryer. Chemine Technologija 3: 16–20.
  • Simal, S., Femenia, A., Garau, M. C., Rosselló, C. (2005). Use of exponential, Page’s and diffusional models to simulate the drying kinetics of kiwi fruit. Journal of Food Engineering 66: 323–328.
  • TGK, (2015). Türk gıda kodeksi peynir tebliği, Tebliğ No: 2015/6. Resmi Gazete, 29261: TGK.
  • Tlatelpa-Becerro, A., Rico-Martínez, R., Urquiza-Beltrán, G., Calderón-Ramírez, M. (2020). Obtaining of Crataegus Mexicana leaflets using an indirect solar dryer. Revista Mexicana De Ingeniería Química, 19(2): 669-676.
  • TS, (1990). Süt-Yağ Tayini-Gerber Metodu (Rutin Metot), No: 8189, Türk Standartları Enstitüsü, Ankara.
  • TS, (2006). Peynir ve İşlenmiş Peynir – Toplam kuru madde içeriği tayini (Referans yöntem), TS EN ISO 5534, Türk Standartları Enstitüsü, Ankara.
  • Vallejo-Castillo, V., Muñoz-Mera, J., Pérez-Bustos, M. F., Rodriguez-Stouvenel, A. (2020). Recovery Of Antioxidants From Papaya (Carica Papaya L.) Peel And Pulp By Microwave-Assisted Extraction. Revista Mexicana de Ingeniería Química 19(1): 85-99.
  • Wang, G. Y., Singh, R. P. (1978). Single layer drying equation for rough rice. Paper-American Society of Agricultural Engineers.
  • Wang, Z., Sun, J., Chen, F., Liao, X., Hu, X. (2007). Mathematical modeling on thin layer microwave drying of apple pomace with and without hot air pre-drying. Journal of Food Engineering 80: 536–544.
  • White, G. M., Bridges, T. C., Loewer, O. J., Ross, I. J. (1980). Seed coat damage in thin-layer drying of soybeans. Transactions of the ASAE 23: 0224–0227.
  • Yağcıoğlu, A., Değirmencioğlu, A., Çağatay, F. (1999). Drying characteristics of laurel leaves under different drying conditions. 7th International Congress on Agricultural Mechanization and Energy 565-569.

Details

Primary Language English
Subjects Food Science and Technology
Journal Section Articles
Authors

Özgün KÖPRÜALAN This is me
EGE ÜNİVERSİTESİ
0000-0001-8800-7714
Türkiye


Feyza ELMAS This is me
ADNAN MENDERES ÜNİVERSİTESİ
0000-0003-1847-5541
Türkiye


Anıl BODRUK This is me
EGE ÜNİVERSİTESİ
0000-0002-2663-5800
Türkiye


Şeyma ARIKAYA This is me
EGE ÜNİVERSİTESİ
0000-0001-9277-940X
Türkiye


Mehmet KOÇ>
ADNAN MENDERES ÜNİVERSİTESİ
0000-0002-7295-7640
Türkiye


Nurcan KOCA>
EGE ÜNİVERSİTESİ
0000-0002-0733-4500
Türkiye


Figen ERTEKİN> (Primary Author)
EGE ÜNİVERSİTESİ
0000-0001-5042-3659
Türkiye

Supporting Institution TUBİTAK
Project Number 117 O 954
Thanks Sütas Dairy Company
Publication Date October 12, 2020
Published in Issue Year 2020, Volume 45, Issue 6

Cite

Bibtex @research article { gida794811, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {The Association of Food Technology}, year = {2020}, volume = {45}, number = {6}, pages = {1201 - 1214}, doi = {10.15237/gida.GD20107}, title = {DRYING KINETICS OF REDUCED FAT WHITE CHEESE DRIED BY DIFFERENT METHODS}, key = {cite}, author = {Köprüalan, Özgün and Elmas, Feyza and Bodruk, Anıl and Arıkaya, Şeyma and Koç, Mehmet and Koca, Nurcan and Ertekin, Figen} }
APA Köprüalan, Ö. , Elmas, F. , Bodruk, A. , Arıkaya, Ş. , Koç, M. , Koca, N. & Ertekin, F. (2020). DRYING KINETICS OF REDUCED FAT WHITE CHEESE DRIED BY DIFFERENT METHODS . Gıda , 45 (6) , 1201-1214 . DOI: 10.15237/gida.GD20107
MLA Köprüalan, Ö. , Elmas, F. , Bodruk, A. , Arıkaya, Ş. , Koç, M. , Koca, N. , Ertekin, F. "DRYING KINETICS OF REDUCED FAT WHITE CHEESE DRIED BY DIFFERENT METHODS" . Gıda 45 (2020 ): 1201-1214 <https://dergipark.org.tr/en/pub/gida/issue/57245/794811>
Chicago Köprüalan, Ö. , Elmas, F. , Bodruk, A. , Arıkaya, Ş. , Koç, M. , Koca, N. , Ertekin, F. "DRYING KINETICS OF REDUCED FAT WHITE CHEESE DRIED BY DIFFERENT METHODS". Gıda 45 (2020 ): 1201-1214
RIS TY - JOUR T1 - DRYING KINETICS OF REDUCED FAT WHITE CHEESE DRIED BY DIFFERENT METHODS AU - Özgün Köprüalan , Feyza Elmas , Anıl Bodruk , Şeyma Arıkaya , Mehmet Koç , Nurcan Koca , Figen Ertekin Y1 - 2020 PY - 2020 N1 - doi: 10.15237/gida.GD20107 DO - 10.15237/gida.GD20107 T2 - Gıda JF - Journal JO - JOR SP - 1201 EP - 1214 VL - 45 IS - 6 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD20107 UR - https://doi.org/10.15237/gida.GD20107 Y2 - 2020 ER -
EndNote %0 The Journal of Food DRYING KINETICS OF REDUCED FAT WHITE CHEESE DRIED BY DIFFERENT METHODS %A Özgün Köprüalan , Feyza Elmas , Anıl Bodruk , Şeyma Arıkaya , Mehmet Koç , Nurcan Koca , Figen Ertekin %T DRYING KINETICS OF REDUCED FAT WHITE CHEESE DRIED BY DIFFERENT METHODS %D 2020 %J Gıda %P 1300-3070-1309-6273 %V 45 %N 6 %R doi: 10.15237/gida.GD20107 %U 10.15237/gida.GD20107
ISNAD Köprüalan, Özgün , Elmas, Feyza , Bodruk, Anıl , Arıkaya, Şeyma , Koç, Mehmet , Koca, Nurcan , Ertekin, Figen . "DRYING KINETICS OF REDUCED FAT WHITE CHEESE DRIED BY DIFFERENT METHODS". Gıda 45 / 6 (October 2020): 1201-1214 . https://doi.org/10.15237/gida.GD20107
AMA Köprüalan Ö. , Elmas F. , Bodruk A. , Arıkaya Ş. , Koç M. , Koca N. , Ertekin F. DRYING KINETICS OF REDUCED FAT WHITE CHEESE DRIED BY DIFFERENT METHODS. The Journal of Food. 2020; 45(6): 1201-1214.
Vancouver Köprüalan Ö. , Elmas F. , Bodruk A. , Arıkaya Ş. , Koç M. , Koca N. , Ertekin F. DRYING KINETICS OF REDUCED FAT WHITE CHEESE DRIED BY DIFFERENT METHODS. Gıda. 2020; 45(6): 1201-1214.
IEEE Ö. Köprüalan , F. Elmas , A. Bodruk , Ş. Arıkaya , M. Koç , N. Koca and F. Ertekin , "DRYING KINETICS OF REDUCED FAT WHITE CHEESE DRIED BY DIFFERENT METHODS", Gıda, vol. 45, no. 6, pp. 1201-1214, Oct. 2020, doi:10.15237/gida.GD20107