Kızılötesi Kurutucu ile Hurmanın Kurutulması ve Matematiksel Modellenmesi

Year 2017, Volume: 34 Issue: Ek Sayı, 10 - 15, 29.12.2017

Onur Taşkın Nazmi İzli

https://doi.org/10.13002/jafag4395

Cited By: 3

Abstract

Bu çalışmada, farklı kızılötesi kurutma sıcaklıkları ile kurutulan hurma örneklerinin kuruma süresi, kuruma hızı ve mevcut bazı kurutma modellerinin uygulanabilirliği incelenmiştir. Çalışmada laboratuvar tipi kızılötesi kurutucu kullanılmış olup hurma örnekleri 5 mm kalınlığında dilim olarak kurutulmuştur. Deneysel sonuçlar, 60, 70 ve 80 °C kızılötesi kurutma sıcaklık uygulamalarının sırasıyla 310, 170 ve 110 dakika sürdüğünü göstermiştir. Hurma örneklerinin kurutma kinetiklerinin tanımlanması için, Henderson ve Pabis, Newton, Page, Logaritmik, İki Terimli, İki Terimli Eksponansiyel, Wang ve Singh, Difüzyon Yaklaşımı, Midilli ve ark. ince tabaka matematiksel kurutma modelleri kullanılarak en uygun model araştırılmıştır. İstatistiksel parametreler esas alınarak bu modellerin performansları değerlendirildiğinde, en düşük ki-kare (χ2) ve hataların karelerinin karekök ortalaması (RMSE) değerlerinin yanı sıra en yüksek belirtme katsayısı (R2) değerlerine sahip Midilli ve ark. modeli hurma örneklerinin tüm kurutma davranışlarının tanımlanması için en iyi model olarak bulunmuştur.

Keywords

Kızılötesi kurutma, hurma, kurutma kinetikleri, modelleme

References

• Adak N, HeybeliN, ErtekinC.(2017). Infrared drying of strawberry. Food Chemistry, 219: 109-116.
• Agrawal YC, Singh RP. (1977). Thin layer drying studies on short grain rough rice. ASAE, 3531: 330-350.
• Aktaş M, İlbaş M, Yalçin A, Şahin M. (2013). Kizilötesi ışınımla bir kurutucuda kuruma davranışlarının deneysel incelenmesi. Journal of the Faculty of Engineering and Architecture of Gazi University, 28(4): 767-775.
• Amellal H, BenamaraS.(2008). Vacuum drying of common date pulp cubes. Drying Technology, 26(3): 378-382.
• Ayensu A. (1997). Dehydration of food crops using a solar dryer with convective heat flow. Solar Energy, 59(4-6): 121-126.
• Botelho FM, Corrêa PC, Goneli A, Martins MA, Magalhães FE, Campos S. (2011). Periods of constant and falling-rate for infrared drying of carrot slices. Revista Brasileira de Engenharia Agrícola e Ambiental, 15(8): 845-852.
• Celma AR, CuadrosF, López-RodríguezF.(2009a). Characterisation of industrial tomato by-products from infrared drying process. Food and Bioproducts Processing, 87(4): 282-291.
• Celma AR, López-RodríguezF, BlázquezFC. (2009b). Experimental modelling of infrared drying of industrial grape by-products. Food and Bioproducts Processing 87(4): 247-253.
• Demiray E, Tülek Y. (2012) Kurutma İşleminin Kırmızı Biberdeki Renk Maddelerine Etkisi. Electronic Journal of Food Technologies, 7(3): 1-10.
• Doymaz İ. (2013). Determination of infrared drying characteristics and modelling of drying behaviour of carrot pomace. Journal of Agricultural Sciences, 19: 44-53.
• Doymaz İ, KipcakAS, PiskinS.(2015). Characteristics of thin-layer infrared drying of green bean. Czech Journal of Food Sciences, 33: 83-90.
• Ertekin C, Heybeli, N. (2014). Thin-layer infrared drying of mint leaves. Journal of Food Processing and Preservation, 38(4): 1480-1490.
• Falade KO, Abbo,ES.(2007). Air-drying and rehydration characteristics of date palm (Phoenix dactylifera L.) fruits. Journal of Food Engineering, 79(2): 724-730.
• FAO. (2017). Food and Agricultural Organization Statistica Database. http://faostat3.fao.org/download/Q/QC/E . Accessed 5 January 2017.
• Goyal RK, Kingsly ARP, Manikantan MR, Ilyas SM. (2006). Thin-layer drying kinetics of raw mango slices. Biosystems Engineering, 95: 43-49.
• Heybeli N, Ertekin C, Dikici G. (2013). İnfrared kurutucu ile kerevizin kurutulması. Tralleis, 1(2): 16-25.
• Ježek D, Tripalo B, Brnčić M, Karlović D, Brnčić, SR, Vikić-Topić D, Karlović S. (2008). Dehydration of celery by infrared drying. Croatica Chemica Acta, 81(2): 325-331.
• Kassem AS.(1998). Comparative studies on thin layer drying models for wheat. 13th International Congress on Agricultural Engineering, 2-6 February, Morocco.
• Kocabiyik H, Tezer D. (2009). Drying of carrot slices using infrared radiation. International Journal of Food Science and Technology, 44(5): 953-959.
• Madamba PS, Driscoll RH, Buckle KA. (1996). The thin-layer drying characteristics of garlic slices. Journal of Food Engineering, 29: 75-97.
• Midilli A, Kucuk H, Yapar Z. (2002). A new model for single layer drying. Drying Technology, 20(7): 1503-1513.
• Nasiroglu S, KocabiyikH. (2009). Thin-Layer infrared radiation drying of red pepper slices. Journal of Food Process Engineering, 32(1): 1-16.
• Nowak D, LewickiPP.(2004). Infrared drying of apple slices. Innovative Food Science & Emerging Technologies, 5(3): 353-360.
• Sharaf-Elden YI, Blaisdell JL, Hamdy MY. (1980). A model for ear corn drying. Transactions of the ASAE, 5: 1261-1265.
• Sharma GP, VermaRC, PatharePB.(2005). Thin-layer infrared radiation drying of onion slices. Journal of Food Engineering, 67(3): 361-366.
• Yagcioglu A, Degirmencioglu A, Cagatay F. (1999). Drying characteristics of the laurel leaves under different drying conditions. Proceedings of the 7th International Congress on Agricultural Mechanization and Energy. Adana, Turkey, 565–569.
• Wang CY, Singh RP.(1978). A single layer drying equation for rough rice. ASAE, 78(3001): 33.
• Westerman PW, White GM, Ross IJ. (1973). Relative humidity effect on the high temperature drying of shelled corn. Transactions of theASAE, 16: 1136-1139.