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Experimental Investigation of Drying Kinetics of Trabzon Persimmon (Diospyros kaki L.)

Year 2015, Volume: 40 Issue: 1, 9 - 14, 01.03.2015

Abstract

This study was intended to determine the drying kinetics of persimmon puree in a freeze drier.Experimental drying data were fitted to theoretical (Fick’s Law of Diffusion) and ten well-knownempirical thin layer drying models. In addition, the effective moisture diffusivity and color changesdepending on the drying time were determined. The criteria considered for selecting the most suitablemodel were to obtain the highest R2and lowest RMSE, and F2values. Depending on these criteria,Logarithmic model (R2=0.994, RMSE=0.0250 and F2=0.0009) was chosen to estimate the moisture ratioof persimmon puree during the drying process with a great accuracy. The effective moisture diffusivity(Deff) of freeze dried persimmon puree was calculated by using the Fick’s Law of diffusion model, andit was found to be as 7.302 x10-10m2/s. During the drying operation L* values increased and a* and b*values of persimmon puree decreased with a total amount of color change ('E) of 32.20

References

  • Rao AV, Rao LG. 2007. Carotenoids and human health. Pharmacol Res, 55: 207-216.
  • Gorinstein S, Zemser M, Haruenkit R, Chuthakorn R, Grauer F, Martin-Belloso O, Trakhtenberg S. 1999. Comparative content of total polyphenols and dietary fiber in tropical fruits and persimmon. J Nutr Biochem, 10: 367-371.
  • Hertog MG, Kromhout D, Aravanis C, Blackburn H, Buzina R, Finanza F. 1995. Flavonoid intake and long-term risk of coronary heart disease and cancer in the seven countries study. Arch Intern Med, 155: 381-386.
  • Plaza L, Colina C, Ancos B, Sanchez-Moreno C, Cano MP. 2012. Influence of ripening and astringency on carotenoid content of high-pressure treated persimmon fruit (Diospyros kaki L.). Food Chem, 130: 591-597.
  • Nicoleti JF, Silveira V, Tlis-Romero J, Telis VRN. 2007. Influence of drying conditions on ascorbic acid during convective drying of whole persimmons. Drying Technol, 25: 891-899.
  • Akbulut M, Ercisli S, Yildirim N, Orhan E, Agar G. 2008. The comparison of persimmon genotypes (Diospyrus kaki Thunb.) by using RAPD and FAME data. Roumanian Biotechnol Lett, 13:3851-8.
  • Telis VRN, Gabas AL, Menegalli FC, Telis- Romero J. 2000. Water sorption thermodynamic properties applied to persimmon skin and pulp. Thermochim Acta 343:49-56.
  • Planinic´ M, Velic´ D, Tomas S, Bilic M, Bucic´ A. 2005. Modelling of drying and rehydration of carrots using Peleg’s model. Eur Food Res Technol, 221: 446-451.
  • Erbay Z, Icier F. 2009. A review of thin layer drying of foods: theory, modeling, and experimental results. Crit Rev Food Sci Nutr, 50: 441-464.
  • Akpinar E, Midilli A, Bicer Y. 2003. Single layer drying behaviour of potato slices in a convective cyclone dryer and mathematical modeling. Energ Convers Manage, 44:1689-1705. 11. AOAC. 2000. Official methods of analysis. Washington, DC: Association of Official Analytical Chemists.
  • Yaldız O, Ertekin C, Uzun HI. 2001. Mathematical modelling of thin layer solar drying of sultana grapes. Energy, 26:457-465.
  • Togrul YT, Pehivan D. 2003. Modelling of drying kinetics of single apricot. J Food Eng, 58:23-32.
  • Ertekin C, Yaldiz O. 2004. Drying of eggplant and selection of a suitable thin layer drying model. J Food Eng, 63:349-359.
  • Doymaz I. 2012. Evaluation of some thin-layer drying models of persimmon slices (Diospyros kaki L.). Energy Convers Manage, 56:199-205.
  • Karaman S, Toker OS, Cam M, Hayta M, Dogan M, Kayacier A. 2014. Bioactive and Physicochemical Properties of Persimmon as Affected by Drying Methods. Drying Technol, 32:258-267.

Trabzon Hurmasının (Diospyros kaki L.) Kuruma Davranışının Deneysel İncelenmesi

Year 2015, Volume: 40 Issue: 1, 9 - 14, 01.03.2015

Abstract

Bu çalıflmada, Kahramanmarafl’ta yetiflen Trabzon hurmasının kuruma davranıflı deneysel olarakincelenmifltir. Deneyler üç farklı hız (0.5, 1.0 ve 1.5 m/s) ve üç farklı sıcaklıkta (40, 50 ve 60 °C)konvektif bir kurutucuda yapılmıfltır. Elde edilen kuruma e¤rileri, literatürde kullanılan üç farklı incetabakalı kurutma modeline yerlefltirilmifltir (Lewis, Henderson-Pabis ve iki terimli eksponansiyel).Hurmanın kuruma karakteristi¤ini tanımlamada iki-terimli eksponansiyel ve Henderson-Pabis modellerininuygun oldu¤u belirlenmifltir. Difüzyon Deffve kütle taflınım hmkatsayılarının kurutma havası sıcaklı¤ıylade¤iflimleri belirlenmifl ve artan sıcaklıkla bu katsayılarında arttı¤ı tespit edilmifltir. Ayrıca kurutma havasısıcaklı¤ının hurmanın renk de¤iflimi, su aktivitesi ve protein de¤iflimine olan etkisi de belirlenmifltir

References

  • Rao AV, Rao LG. 2007. Carotenoids and human health. Pharmacol Res, 55: 207-216.
  • Gorinstein S, Zemser M, Haruenkit R, Chuthakorn R, Grauer F, Martin-Belloso O, Trakhtenberg S. 1999. Comparative content of total polyphenols and dietary fiber in tropical fruits and persimmon. J Nutr Biochem, 10: 367-371.
  • Hertog MG, Kromhout D, Aravanis C, Blackburn H, Buzina R, Finanza F. 1995. Flavonoid intake and long-term risk of coronary heart disease and cancer in the seven countries study. Arch Intern Med, 155: 381-386.
  • Plaza L, Colina C, Ancos B, Sanchez-Moreno C, Cano MP. 2012. Influence of ripening and astringency on carotenoid content of high-pressure treated persimmon fruit (Diospyros kaki L.). Food Chem, 130: 591-597.
  • Nicoleti JF, Silveira V, Tlis-Romero J, Telis VRN. 2007. Influence of drying conditions on ascorbic acid during convective drying of whole persimmons. Drying Technol, 25: 891-899.
  • Akbulut M, Ercisli S, Yildirim N, Orhan E, Agar G. 2008. The comparison of persimmon genotypes (Diospyrus kaki Thunb.) by using RAPD and FAME data. Roumanian Biotechnol Lett, 13:3851-8.
  • Telis VRN, Gabas AL, Menegalli FC, Telis- Romero J. 2000. Water sorption thermodynamic properties applied to persimmon skin and pulp. Thermochim Acta 343:49-56.
  • Planinic´ M, Velic´ D, Tomas S, Bilic M, Bucic´ A. 2005. Modelling of drying and rehydration of carrots using Peleg’s model. Eur Food Res Technol, 221: 446-451.
  • Erbay Z, Icier F. 2009. A review of thin layer drying of foods: theory, modeling, and experimental results. Crit Rev Food Sci Nutr, 50: 441-464.
  • Akpinar E, Midilli A, Bicer Y. 2003. Single layer drying behaviour of potato slices in a convective cyclone dryer and mathematical modeling. Energ Convers Manage, 44:1689-1705. 11. AOAC. 2000. Official methods of analysis. Washington, DC: Association of Official Analytical Chemists.
  • Yaldız O, Ertekin C, Uzun HI. 2001. Mathematical modelling of thin layer solar drying of sultana grapes. Energy, 26:457-465.
  • Togrul YT, Pehivan D. 2003. Modelling of drying kinetics of single apricot. J Food Eng, 58:23-32.
  • Ertekin C, Yaldiz O. 2004. Drying of eggplant and selection of a suitable thin layer drying model. J Food Eng, 63:349-359.
  • Doymaz I. 2012. Evaluation of some thin-layer drying models of persimmon slices (Diospyros kaki L.). Energy Convers Manage, 56:199-205.
  • Karaman S, Toker OS, Cam M, Hayta M, Dogan M, Kayacier A. 2014. Bioactive and Physicochemical Properties of Persimmon as Affected by Drying Methods. Drying Technol, 32:258-267.
There are 15 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Ahmet Kaya, Muhammed Safa Kamer, H. Emre Şahin This is me

Publication Date March 1, 2015
Published in Issue Year 2015 Volume: 40 Issue: 1

Cite

APA Şahin, A. K. M. S. K. H. E. (2015). Trabzon Hurmasının (Diospyros kaki L.) Kuruma Davranışının Deneysel İncelenmesi. Gıda, 40(1), 9-14.
AMA Şahin AKMSKHE. Trabzon Hurmasının (Diospyros kaki L.) Kuruma Davranışının Deneysel İncelenmesi. The Journal of Food. March 2015;40(1):9-14.
Chicago Şahin, Ahmet Kaya, Muhammed Safa Kamer, H. Emre. “Trabzon Hurmasının (Diospyros Kaki L.) Kuruma Davranışının Deneysel İncelenmesi”. Gıda 40, no. 1 (March 2015): 9-14.
EndNote Şahin AKMSKHE (March 1, 2015) Trabzon Hurmasının (Diospyros kaki L.) Kuruma Davranışının Deneysel İncelenmesi. Gıda 40 1 9–14.
IEEE A. K. M. S. K. H. E. Şahin, “Trabzon Hurmasının (Diospyros kaki L.) Kuruma Davranışının Deneysel İncelenmesi”, The Journal of Food, vol. 40, no. 1, pp. 9–14, 2015.
ISNAD Şahin, Ahmet Kaya, Muhammed Safa Kamer, H. Emre. “Trabzon Hurmasının (Diospyros Kaki L.) Kuruma Davranışının Deneysel İncelenmesi”. Gıda 40/1 (March 2015), 9-14.
JAMA Şahin AKMSKHE. Trabzon Hurmasının (Diospyros kaki L.) Kuruma Davranışının Deneysel İncelenmesi. The Journal of Food. 2015;40:9–14.
MLA Şahin, Ahmet Kaya, Muhammed Safa Kamer, H. Emre. “Trabzon Hurmasının (Diospyros Kaki L.) Kuruma Davranışının Deneysel İncelenmesi”. Gıda, vol. 40, no. 1, 2015, pp. 9-14.
Vancouver Şahin AKMSKHE. Trabzon Hurmasının (Diospyros kaki L.) Kuruma Davranışının Deneysel İncelenmesi. The Journal of Food. 2015;40(1):9-14.

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