Rehydration and drying kinetics of ultrasound pretreated microwave dried olive slices using peleg’s model

Year 2020, Volume: 24 Issue: 4, 401 - 408, 16.12.2020

Alev Yüksel Aydar

https://doi.org/10.29050/harranziraat.644838

Cited By: 3

Abstract

The objective of present research was to determine the ultrasound and microwave mechanisms involved in the improvement of the drying and rehydration of black and green olive slices. Aydın Kaba variety of olive slices in 5 mm diameter were pretreated for 15 min sonication using an ultrasonic bath (32±5 kHz, 420 W). The microwave drying was conducted at 3 different power level for each sample (180, 450 and 800 W). The Peleg model was used to investigate the drying and rehydration kinetics of olive slice samples. The color properties (L*, a*, b*, C and H°) of olive slices were also evaluated in microwave dried samples. The L values of olives increased from 45.36 to 50.05 and from 38.69 to 39.80 for green olive slices and black olive slices, respectively after microwave drying at 180 W and 800 W. An increase was observed for a* and b* values from 0.71 to 0.99 and from 4.37 to 5.11 in black olive slices. While the K1 constant decreased with the increase in microwave power in both type olives in drying process, the K2 constants in the drying of black olive slices and green olive slices increased from 0.56855 to 0.84379 and from 0.68680 to 0.77682, respectively. It was concluded that ultrasound pretreatment improves the both rehydration process and quality parameters of olive slices.

Keywords

Ultrasound, Microwave, Drying, Olive, Rehydration model

Ultrason önişlemi uygulanmış mikrodalgada kurutulan zeytin dilimlerinin peleg modeli kullanılarak kuruma ve rehidrasyon kinetikleri

Abstract

Mevcut araştırmanın amacı, siyah ve yeşil zeytin dilimlerinin kurutulması ve rehidrasyonunun iyileştirilmesinde ultrason ve mikrodalga mekanizmalarını belirlemektir. Aydın Kaba çeşidi zeytin dilimleri ultrasonik bir banyo (32 ± 5 kHz, 420 W) kullanılarak 15 dakika sonikasyon ön işlemine tabi tutulmuştur. Mikrodalgada kurutma her numune için (180, 450 ve 800 W) 3 farklı güç seviyesinde gerçekleştirilmiştir. Zeytin dilimi numunelerinin kurutma ve rehidrasyon kinetiklerini incelemek için Peleg modeli kullanılmıştır. Zeytin dilimlerinin renk özellikleri de (L*, a*, b*, C ve H°) mikrodalgada kurutulmuş numunelerde değerlendirilmiştir. 180 W ve 800 W' da mikrodalgada kurutulmalarının ardından zeytinlerin L değerleri, yeşil zeytin dilimleri ve siyah zeytin dilimleri için sırasıyla 45.36'dan 50.05'e ve 38.69'dan 39.80'e yükselmiştir. Siyah zeytin dilimlerinin a* ve b* değerlerinde sırasıyla 0.71'den 0.99'a. ve 4.37 ila 5.11’a yükselmiştir. Kurutma işleminde her iki tip zeytinde de mikrodalga gücünün artması ile K1 sabiti düşerken, siyah zeytin dilimleri ve yeşil zeytin dilimlerinin K2 sabitleri sırasıyla 0.56855’ten 0.84379’a ve 0.68680'den 0.77682'ye yükselmiştir. Ultrason ön işleminin zeytin dilimlerinin hem rehidrasyon yeteneğini hem de kalite parametrelerini iyileştirdiği sonucuna varılmıştır.

Keywords

Ultrason, Mikrodalga, Kurutma, Zeytin, Rehidrasyon modeli

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