ÇİLEĞİN ULTRASES DESTEKLİ SICAK HAVA VE MİKRODALGA YÖNTEMLERİYLE KURUTULMASI, UYGUN KURUMA MODELİNİN BELİRLENMESİ

Abstract

İlk nem içeriği %95 olan çilek meyvesi nem içeriği % 10’un altına düşene kadar farklı kurutma yöntemleri ile kurutulmuştur. Çilek dilimleri ultrases ön işlemi uygulandıktan sonra mikrodalgada 180W gücünde ve 70°C sıcaklıkta 1,2 m/s hava hızında kurutulmuşlardır. 70°C sıcaklıkta kurutulacak çilek dilimlerinde kontrol grubu ayrıldıktan sonra 40kHz frekansta, 10, 20, 30 dk. ultrasonik su banyosunda hammadde:su oranı 1:4 olduğu ultrases ön işlemi uygulanmıştır. Mikrodalgada kurutulacak meyvelerde de kontrol grubu ayrıldıktan sonra hammadde:su oranı 1:4 olacak şekilde 40 kHz frekansta 30 dakika ultrases ön işlemi uygulanmıştır. Kurutma sırasında düzenli aralıklarla ağırlık ölçümü ve numune alımı yapılmıştır. Çalışma sonucu elde edilen veriler literatürde bulunan 7 farklı ayrılabilir nem içeriği modellerine (Newton, Page, Henderson and Pabis, Logaritmik, Midilli, Çift Terimli, Wang and Singh) göre karşılaştırılmış, değerlerine göre en uygun kuruma modeli Midilli modeli olarak belirlenmiştir. Ancak uygulanan modeller arasında en az parametreyle çileğin nem oranı değerinin süreye göre değişimini en iyi tanımlayan modelin ise Newton modeli olduğu sonucuna varılmıştır.

Keywords

• Çilek
• Ultrases
• Kurutma
• Kurutma Kinetiği

Supporting Institution

Süleyman Demirel Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

4037-YL1-14

Ethical Statement

Yok

Thanks

Bu çalışmaya 4037-YL1-14 nolu proje ile maddi destek sağlayan Süleyman Demirel Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimine yazarlar olarak teşekkür ederiz.

DRYING OF STRAWBERRIES WITH ULTRASOUND-ASSISTED HOT AIR AND MICROWAVE METHODS AND DETERMINATION OF THE DRYING MODEL

Abstract

Strawberry fruit with an initial moisture content of 95% was dried by different drying methods until the moisture content was below 10%. Strawberry slices were dried at 70°C an air velocity of 1.2 m/s and 180W power in the microwave by applying Ultrasound(US) pretreatment. After separating the control group from the fruits to be dried at 70°C, ultrasonic pre-treatment was applied at 40kHz frequency for 10, 20, 30 minutes in an ultrasonic water bath with a raw material:water ratio of 1:4. In the fruits to be dried in microwave, after separating the control group, US pre-treatment was applied at a frequency of 40 kHz for 30 min with a raw material:water ratio of 1:4. During drying, weight measurement and sampling were carried out at certain intervals. The data obtained as a result of the study were compared according to 7 different separable moisture content models in the literature (Newton, Page, Henderson and Pabis, Logarithmic, Midilli, Binomial, Wang and Singh) and the most suitable drying model was found as Midilli model. However, it was concluded that Newton model was the best model that best describes the change of moisture content value of strawberry according to time with the least parameters among the applied models.

Keywords

• Strawberry
• Ultrasound
• Drying
• Drying Kinetics

Supporting Institution

Suleyman Demirel University Scientific Research Projects Coordination Unit

Project Number

4037-YL1-14

Ethical Statement

No

Thanks

We, as the authors, would like to thank the Scientific Research Projects Coordination Unit of Süleyman Demirel University for providing financial support to this study through project number 4037-YL1-14.

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