Karayemiş Meyvesinin (Laurocerasus officinalis L.) İnce Tabaka Kuruma Modelleri ve Renk Değerlerine Genotip ve Kurutma Sıcaklıklarının Etkisi

Year 2022, Volume: 22 Issue: 1, 24 - 32, 31.03.2022

Ebubekir Altuntaş Muhammed Taşova Hakan Polatcı Onur Saraçoğlu

https://doi.org/10.17475/kastorman.1095719

Cited By: 1

Abstract

Çalışmanın amacı: Tarımsal ürünlerde olduğu gibi karayemiş meyvesinin kalite ve kuruma özelliklerine kurutma havası sıcaklığının etkisi önemlidir. Literatürde 55 ºC sıcaklık değerinin karayemiş meyvesinin kurutulması için kullanıldığı görülmektedir. Bu sebeple çalışmanın amacı merkez sıcaklık değeri 55 ºC baz alınarak üst ve alt sıcaklık değerlerinin karayemişin kurumasına olan etkisini araştırmaktır.
Materyal ve yöntem: Bu çalışmada, 54K01 ve 55K07 genotipli karayemiş meyveleri 50, 55 ve 60 ºC sıcaklıklarda % 10-15 nem aralığına kadar kurutulmuştur. Ürünün renk ve kuruma modelleri açısından en uygun sıcaklık belirlenmiştir.
Temel sonuçlar: 54K01 genotipli karayemiş meyvesine ait en uzun ve en kısa kuruma süreleri sırasıyla 34.5 ve 21.5 saat olarak tespit edilmiştir. 55K07 genotipli meyve için ise bu değerler sırasıyla 22.5 ve 12 saat olarak bulunmuştur. Ürünlerin kurutma sıcaklıkları altında sergilemiş oldukları kuruma oranları Modified Page, Wang Singh, Jena Das ve Lewis ince tabakalı kuruma eşitliklerinde işlenmiştir. Sıcaklık değerinin artmasıyla her iki genotipin kuruma süresi önemli seviyede azaltmıştır. Kurutma sıcaklıklarının 50’den 60 ºC’ye yükselmesi durumunda kuruma süresi 54K01 genotipi için % 37.68 ve 55K07 genotipi için % 46.67 oranında azalmıştır.
Araştırma vurguları: Modeller arasında 54K01 ve 55K07 genotiplerinin her ikisi içinde en iyi Wang Sing modeli kuruma verilerini en iyi tahmin etmiştir. Kurutulan örneklere ait ölçülen ve hesaplanan renk değerleri tazelerine göre kıyaslanmış ve 54K01 ile 55K07 genotipleri için sırasıyla 50 ve 60 ºC kurutma sıcaklıklarında kurutulmalarının daha uygun olacağı tespit edilmiştir.

Keywords

Karayemiş Meyvesi, Kuruma Süresi, İnce Tabaka Kuruma Modeli, Kalite

Effects of Genotypes and Drying Temperatures on Color and Thin Layer Drying Models of Cherry Laurel (Laurocerasus officinalis L.) Fruits

Abstract

Aim of study: As in agricultural products, the effect of drying air temperature on the quality and drying properties of black nut fruit is important. In the literature, it is seen that the temperature value of 55 ºC is used for drying the black nut fruit. For this reason, the aim of the study is to investigate the effect of upper and lower temperature values on the drying of black nut, based on the core temperature value of 55 ºC.
Material and methods: In this study, black nut fruits with 54K01 and 55K07 genotypes were dried at 50, 55 and 60 ºC temperatures up to 10-15% humidity range. The most suitable temperature was determined in terms of color and drying models of the product.
Main results: The longest and shortest drying times of the 54K01 genotype black nut fruit were determined as 34.5 and 21.5 hours, respectively. For 55K07 genotype fruit, these values were found as 22.5 and 12 hours, respectively. The drying rates of the products under drying temperatures were processed in Modified Page, Wang Singh, Jena Das and Lewis thin-layer drying equations. With the increase in temperature, the drying time of both genotypes decreased significantly. In case the drying temperatures increased from 50 to 60 ºC, the drying time decreased by 37.68% for the 54K01 genotype and by 46.67% for the 55K07 genotype.
Highlights: Among the models, the Wang Sing model best predicted drying data for both the 54K01 and 55K07 genotypes. The measured and calculated color values of the dried samples were compared with the fresh ones and it was determined that drying at 50 and 60 ºC drying temperatures would be more appropriate for the 54K01 and 55K07 genotypes, respectively.

Keywords

Cherry Laurel Fruit, Drying Duration, Thin Layer Drying Model, Quality

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