Mathematical Modeling and Thin Layer Drying of Chicken Meat Enriched Baguette Bread Slices (in English)

Year 2014, Volume: 39 Issue: 3, 131 - 138, 01.06.2014

Hülya Çakmak , Seher Kumcuoğlu Şebnem Tavman

Abstract

The aim of this study is to determine thin layer drying behaviour of chicken meat powder (CMP) and chicken meat (CM) enriched baguette bread slices at 170, 190 and 210 °C in a convection oven for production of two new snacks. Only falling-rate period was observed for both of the snacks, however only for 10%-CMP enriched sample at 170 °C drying had a constant-rate period as well. Nine different mathematical models were fitted to experimental drying data and those tested models were compared based on the model selection criteria (highest adj-R2, lowest χ2 and RMSE) by using nonlinear regression analysis. Midilli et al. model was determined as the best model among all for predicting the moisture ratios of baguette slices with respect to time. Effective diffusion coefficient was found between 5.471×10-8-8.308×10-8 m2/s for CMP enriched baguettes, while it was between 4.458×10-8-7.498×10-8 m2/s for CM enriched baguettes. Also mathematical expressions were defined to explain the temperature dependency of effective diffusion coefficients.

Keywords

Drying, mathematical modeling, diffusion, activation energy

Tavuk Etiyle Zenginleştirilmiş Baget Ekmeği Dilimlerinin İnce Tabaka Kurutulması ve Matematiksel Modellemesi (İngilizce)

Abstract

Bu çalışmanın amacı, tavuk eti unu (CMP) ve tavuk eti (CM) ile zenginleştirilmiş baget ekmeği dilimlerinin 170, 190 ve 210 °C’de konveksiyonlu fırında ince tabaka kurutulması ve yeni iki atıştırmalık çerez üretilmesidir. Tüm çerezler için kuruma işlemi yalnızca azalan akı bölgesinde gerçekleşirken, %10-CMP ile zenginleştirilen çerezlerin 170 °C’de kurutulmasında azalan akının yanı sıra sabit akı bölgesi de gözlemlenmiştir. Dokuz farklı kuruma modeli deneysel kuruma verilerine uygulanmış ve verilen modeller model seçim ölçütüne göre (en yüksek düzeltilmiş belirleme katsayısı ile en düşük indirgenmiş ki-kare ve en düşük kök ortalama kare hatası) doğrusal olmayan regresyon analizi uygulanarak karşılaştırılmıştır. Midilli et al. modelinin, verilen modeller arasında baget dilimlerinin zamana bağlı nem oranını tahminlemekte en iyi model olduğu görülmüştür. Etkin difüzyon katsayısı CMP ile zenginleştirilen örnekler için 5.471×10-8-8.308×10-8 m2/s arasında değişirken, CM ile zenginleştirilen örneklerde 4.458×10-8-7.498×10-8 m2/s arasında olduğu bulunmuştur. Ayrıca etkin difüzyon katsayısının sıcaklığa bağımlılığını gösteren matematiksel eşitlikler tanımlanmıştır.

Keywords

Kurutma, matematiksel modelleme, difüzyon, aktivasyon enerjisi

References

• Bowman SA, Gortmaker SL, Ebbeling CB, Pereira MA, Ludwig DS. 2004. Effects of fast-food consumption on energy intake and diet quality among children in a national household survey. Pediatrics, 113: 112-118.
• Howarth L, Petrisko Y, Furchner-Evanson A, Nemoseck T, Kern M. 2010. Snack selection influences nutrient intake, triglycerides, and bowel habits of adult women: A pilot study. J Am Diet Assoc, 110: 1322-1327.
• El-Soukkary FAH. 2001 Evaluation of pumpkin seed products for bread fortification. Plant Foods Hum Nutr, 56: 365-84.
• El-Adawy TA. 1995. Effect of sesame seed proteins supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread. Plant Foods Hum Nutr, 48: 311-326.
• Chen XD, Patel KC. 2008. Biological changes during food drying. In: Drying Technologies in Food Processing. Chen XD, Mujumdar AS (eds), Blackwell Publishing Ltd., Oxford, UK, pp. 90-112. 9.Erbay Z, Icier F. 2010. A review of thin layer drying of foods: theory, modeling, and experimental results. Crit Rev Food Sci Nutr, 50: 441-464.
• Baardseth P, Kvaal K, Lea P, Ellekjaer MR, Faergestad EM. 2000. The effects of bread making process and wheat quality on French baguettes. J Cereal Sci, 32: 73-87.
• AOAC. 1998. Official Method of Analysis. 16th Edition, Gaithersburg, USA.
• Okos MR, Campanella O, Narsimhan G, RK Singh, Weitnauer AC. 2007. Food dehydration. In: Handbook of Food Engineering, Heldman DR, Lund DB (eds), CRC Press, Florida, USA, pp. 601-744. 13. Chen XD. 2008. Food drying fundamentals. In: Drying Technologies in Food Processing. Chen XD, Mujumdar AS (eds), Blackwell Publishing Ltd., Oxford, UK, pp. 1-52.
• Perry RH, Green DW. 1997. Perry's Chemical Engineers' Handbook. 7thEdition, McGraw Hill Professional, USA, 2400 p.
• McCabe WL, Smith JC, Harriott P. 1985. Drying of solids. In: Unit Operations of Chemical Engineering, McGraw Hill International, Singapore, pp. 707-745.
• Lewis WK. 1921. The rate of drying of solid materials. Ind Eng Chem, 13: 427-432.
• Henderson SM, Pabis S. 1961. Grain drying theory I. Temperature effect on drying coefficient. J Agr Eng Res, 6: 169-174.
• Karathanos VT. 1999. Determination of water content of dried fruits by drying kinetics. J Food Eng, 39:337-344.
• Chandra PK, Singh RP (eds). 1995. Applied Numerical Methods for Food and Agricultural Engineering. CRC Press, Florida, USA, 500 p.
• Page GE. 1949. Factors influencing the maximum rates of air drying shelled corn in thin layers. MSc thesis Purdue University, Lafayette, USA.
• Henderson SM. 1974. Progress in developing the thin layer drying equation (for maize). Trans ASAE, 17: 1167-1172.
• Sharaf-Eldeen YI, Blaisdell JL, Hamdy MY. 1980. A model for ear corn drying. Trans ASAE, 23: 1261-1271.
• Sharma GP, Prasad S. 2004. Effective moisture diffusivity of garlic cloves undergoing microwave- convective drying. J Food Eng, 65: 609-617.
• Midilli A, Kucuk H, Yapar Z. 2002. A new model for single-layer drying. Dry Technol, 20: 1503-1513.
• Mujumdar AS, Devahastin S. 2004. Fundamental principles of drying. In: Guide to Industrial Drying: Principles, Equipment and New Developments, Mujumdar AS (ed). Colour Publications, Mumbai, pp. 1-22.
• Barbosa-Canovas GV, Vega-Mercado H. 1996. Dehydration mechanisms. In: Dehydration of Foods, Barbosa-Canovas GV (chief ed), Chapman & Hall, New York, USA, pp. 101-155.
• Geankoplis CJ. 2003. Transport Processes and Separation Process Principles: Includes Unit Operations. 4thEdition, Prentice Hall Professional, Upper Saddle River, USA, 1056 p.
• Xu S, Kerr WL. 2012. Modeling moisture loss during vacuum belt drying of low-fat tortilla chips. Dry Technol, 30: 1422-1431.
• Cakmak H, Kumcuoglu S, Tavman S. 2013. Thin layer drying of bay leaves (Laurus nobilis L.) in conventional and microwave oven. Akademik Gıda, 11(1): 20-26.
• Tulek Y. 2011. Drying kinetics of oyster mushroom (Pleurotus ostreatus) in a convective hot air dryer. J Agric Sci Technol, 13: 655-664.
• Özbek B, Dadali G. 2007. Thin-layer drying characteristics and modelling of mint leaves undergoing microwave treatment. J Food Eng, 83: 541-549.
• Tong CH, Lund DB. 1990. Effective moisture diffusivity in porous materials as a function of temperature and moisture content. Biotechnol Prog, 6: 67-75.
• Xanthopoulos G, Yanniotis S, Lambrinos G. 2010. Study of the drying behaviour in peeled and unpeeled whole figs. J Food Eng, 97: 419-424.