ADSORPTION ISOTHERMS OF KIWIFRUIT DRIED BY DIFFERENT DRYING METHODS

Year 2019, Volume: 7 Issue: 1, 167 - 174, 25.03.2019

Ayşe Kızmaz Duygu Altıok Işıl Barutçu Mazı

https://doi.org/10.21923/jesd.487962

Cited By: 1

Abstract

The aim of this study was to
determine the moisture adsorption isotherms of kiwifruit dried by hot air,
vacuum and freeze drying methods. Equilibrium moisture contents (EMC) of dried
kiwifruits were obtained by using the standard gravimetric method at two different
temperatures (25 and 45°C) within a range of water activities from 0.112 to
0.936. The adsorption isotherms of dried kiwifruits decreased with increasing
temperature and exhibited type III behavior. Six different isotherm equations
(GAB (Guggenheim-Anderson-de Boer), BET (Brunauer-Emmett-Teller), Oswin,
Henderson, Halsey and Peleg) were employed to describe the experimental adsorption
isotherm data. Adsorption data obtained at both 25 and 45°C for vacuum dried
samples and data obtained at 45°C for hot air and freeze dried samples were
best represented by Peleg equation. For the samples dried by hot air and freeze
drying, GAB equation gave the best description of the experimental data
obtained at 25°C.

Keywords

Kiwifruit, Adsorption isotherm, Freeze-drying, Vacuum-drying

FARKLI KURUTMA YÖNTEMLERİ İLE KURUTULAN KİVİ MEYVESİNİN ADSORPSİYON İZOTERMLERİ

Abstract

Bu
çalışmanın amacı, sıcak hava, vakum ve dondurarak kurutma yöntemleriyle
kurutulmuş kivi meyvesinin nem adsorpsiyon izotermlerini belirlemektir.
Kurutulmuş kivi meyvesinin denge nem içerikleri (EMC), standart gravimetrik
yöntem kullanılarak, iki farklı sıcaklıkta (25 ve 45°C), 0.112 ile 0.936 su
aktivitesi aralığında elde edilmiştir. Kurutulmuş kivi meyvelerinin adsorpsiyon
izotermleri artan sıcaklık ile azalmış ve tip III davranış sergilemiştir.
Deneysel adsorpsiyon izoterm verisini tanımlamak için altı farklı izoterm
denklemi (GAB (Guggenheim-Anderson-de Boer), BET (Brunauer-Emmett-Teller),
Oswin, Henderson, Halsey ve Peleg) kullanılmıştır. Vakumla kurutulmuş örnekler
için 25 ve 45 °C'de elde edilen adsorpsiyon verileri ve sıcak hava ve
dondurarak kurutulmuş örnekler için 45 ° C'de elde edilen veriler en iyi Peleg
denklemiyle temsil edilmiştir. Sıcak hava ve dondurarak kurutma ile kurutulmuş
olan örnekler için, GAB eşitliği, 25°C’de elde edilen deneysel verileri en iyi
şekilde tanımlamıştır.

Keywords

Kivi meyvesi, Adsorpsiyon izotermi, Dondurarak kurutma, Vakum kurutma

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