Mikrodalga Kurutma Yöntemiyle Üretilen Karpuz Cipslerinde Güç değerlerinin Kuruma Kinetikleri, Enerji Tüketimi ve Renk Kriterleri Özelliklerine Etkisi

Year 2025, Volume: 22 Issue: 1, 257 - 267

Muhammed Taşova , Samet Kaya Dursun

https://doi.org/10.33462/jotaf.1553496

Abstract

Karpuz birçok besin değerini bünyesinde barındıran ve bol sulu kabakgillerden olan tarımsal bir üründür. Karpuz cipsi üretiminin gelişmesi hem ülke olarak hem de küresel boyutta taze ürünlere alternatif fonksiyonel bir gıda olması açısından önemlidir. Bu çalışmada, karpuz cipsi üretimi için mikrodalga tekniği kullanılarak 180, 360 ve 540 W güç değerlerinde taze karpuz dilimleri kurutulmuştur. Çalışmanın amacı, karpuz cipsi üretiminde kinetik, kalite özellikleri ve enerji tüketim parametreleri açısından en uygun mikrodalga güç seviyesini tespit etmektir. Kurutma işlemlerinde için kuruma süresi, kuruma oranı, nem oranı, renk parametreleri, efektif nem difüzyonu, özgül nem çekme oranı (SMER) ve özgül enerji tüketimi (SEC) değerleri belirlenmiştir. Karpuz cipsi üretiminde en kısa kuruma süresi 540 W güçte kurutulan örneklerde 11 dakika olarak belirlenmiştir. En uzun kuruma süresi ise 180 W güçte 48.50 dakika olarak belirlenmiştir. Kurutma işlemlerinde 180, 360 ve 540 W mikrodalga güç değerleri için tespit edilen kuruma oranları sırayla 0.200, 0.530 ve 0.939 g nem g kuru madde.dakika-1 olarak tespit edilmiştir. Taze karpuz dilimlerin L, a ve b değerleri sırasıyla 43.17, 31.32 ve 20.59 olarak belirlenmiştir. Taze dilimlere en yakın renk değerleri 360 W güç değerinde kurutulan örneklerde belirlenmiştir. Mikrodalgada 360 W güç değerinde kurutulan örneklerin L, a ve b değerleri sırasıyla 41.35, 16.56 ve 12.07 olarak tespit edilmiştir. Kurutma işlemlerinin efektif nem difüzyon değerlerinin 3.74x10-11-2.27.10-10 m2.s-1 arasında değiştiği tespit edilmiştir. En yüksek özgül nem çekme oranı (SMER) 540 W güçte kurutulan örneklerde ortalama 0.0662 kg.kWh-1 olarak belirlenmiştir. En düşük özgül enerji tüketim (SEC) değeri 540 W güçte kurutulan örneklerde 14.52 kW.kg-1 olarak hesaplanmıştır. Bu çalışmada kuruma süresi, efektif nem difüzyonu ve enerji parametreleri açısından karpuz dilimlerinin mikrodalgada 540 W güç değerinde kurutulması önerilmektedir. Renk değerleri açısından karpuz cipsi üretiminde 360 W mikrodalga güç değerinde kurutulması önerilmektedir.

Keywords

Karpuz cipsi, Kuruma kinetiği, Renk kalitesi, Enerji tüketimi, Mikrodalga enerji

Ethical Statement

Bu çalışma için etik kuruldan izin alınmasına gerek yoktur.

Effect of Power Values on Drying Kinetics, Energy Consumption and Color Criteria Properties of Watermelon Chips Produced by Microwave Drying Method

Abstract

Watermelon is an agricultural product belonging to the cucurbit family, known for its high water content and various nutritional values. The development of watermelon chip production is important as it serves as a functional food alternative to fresh products, both nationally and globally. In this study, fresh watermelon slices were dried using the microwave technique at power values of 180, 360, and 540 W. The aim of the study is to identify the optimal microwave power values in terms of drying kinetics, quality characteristics, and energy consumption parameters for watermelon chip production. During the drying processes, the drying time, drying rate, moisture content, color parameters, effective moisture diffusion, specific moisture extraction rate (SMER), and specific energy consumption (SEC) values were determined. The shortest drying time was found to be 11 minutes for samples dried at 540 W. The longest drying time was determined to be 48.50 minutes at 180 W. The drying rates for 180, 360, and 540 W microwave power values were found to be 0.200, 0.530, and 0.939 g moisture g.dry matter.minute-1, respectively. The L, a, and b values of fresh watermelon slices were determined as 43.17, 31.32, and 20.59, respectively. The closest color values to fresh slices were found in samples dried at 360 W, with L, a, and b values of 41.35, 16.56, and 12.07, respectively. The effective moisture diffusion values during the drying processes were found to range between 3.74x10-11 and 2.27x10-10 m².s-1. The highest SMER was determined to be an average of 0.0662 kg.kWh-1 for samples dried at 540 W. The lowest SEC value was calculated as 14.52 kW.kg-1 for samples dried at 540 W. This study recommends drying watermelon slices in a microwave at a power level of 540 W in terms of drying time, effective moisture diffusion, and energy parameters. For color values, drying at 360 W microwave power is suggested for watermelon chip production.

Keywords

Watermelon chips, Drying kinetics, Color quality, Energy consumption, Microwave energy

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