MATHEMATICAL MODELLING OF VACUUM DRYING CHARACTERISTICS FOR MAHLAB PUREE

Year 2018, Volume: 4 Issue: 2, 242 - 247, 19.12.2018

Gökhan Gürlek Hilal Isleroglu

https://doi.org/10.22531/muglajsci.447100

Cited By: 1

Abstract

Mahlab has bitter taste,
strong aroma and high anthocyanin content and it might be used for producing
different fruit snack bars which the drying step is very important for the
manufacture. In this article, mathematical modelling of the drying of mahlab
puree in vacuum dryer at different temperatures is investigated. Thin-layer
drying processes were performed using a temperature controlled vacuum drying
oven at 50, 60 and 70°C under 50 mbar absolute pressure and the weight data
were collected at certain time intervals. The drying curves were fitted to
eight different drying models. In this curve fitting, nonlinear regression
analysis was used to evaluate the parameters of the selected models.
Additionally, effective diffusion coefficient was obtained from diffusion model
of Fick and the activation energy was determined using Arrhenius equation.
According to statistical analysis results for three drying temperatures,
Midilli et al. drying model has shown a better fit to the experimental drying
data of mahlab puree. The effective diffusion coefficients were found as
1.71x10-10, 6.21x10-10 and 8.64x10-10 m2/s
at 50, 60, and 70oC, respectively. The activation energy that
expresses the temperature dependency of the diffusion coefficients was
calculated as 75.2 kJ/mol.

Keywords

Mathematical modelling, mahlab, vacuum drying, activation energy, mass ratio

MAHLEP PÜRESİNİN VAKUM KURUTMA KARAKTERİSTİKLERİNİN MATEMATİKSEL MODELLENMESİ

Abstract

Mahlep, acımsı tada,
güçlü aromaya ve yüksek antosiyanin içeriğine sahiptir ve bu özellikleriyle,
üretim aşamasında kurutmanın önem kazandığı aperatif tüketime yönelik meyve
barlarının üretimi için kullanılabilmektedir. Bu çalışmada, farklı
sıcaklıklarda gerçekleştirilen mahlep püresinin vakumlu kurutucudaki kurutma
işleminin matematiksel modellenmesi incelenmiştir. İnce tabaka kurutma işlemi,
sıcaklık kontrollü vakumlu kurutma fırını kullanılarak 50 mbar basınç altında,
50, 60 ve 70°C farklı kurutma sıcaklıklarında gerçekleştirilmiş olup, kütle
kaybı belirli aralıklarla ölçülmüştür. Kurutma eğrileri sekiz farklı kurutma
modeline göre elde edilmiştir. Matematiksel modellemede, seçilen modellerin parametrelerini
değerlendirmek için doğrusal olmayan regresyon analizi kullanılmıştır. Ayrıca
Fick'in difüzyon modelinden etkin difüzyon katsayısı elde edilmiş ve aktivasyon
enerjisi Arrhenius denklemi kullanılarak belirlenmiştir. Üç farklı kurutma
sıcaklığı için istatistiksel analiz sonuçlarına göre Midilli ve ark. kurutma
modeli, mahlab püresinin deneysel kurutma verilerine en iyi uyum gösteren model
olmuştur. Kurutma sıcaklıkları olan 50, 60 ve 70oC için etkin
difüzyon katsayısı sırasıyla 1.71x10-10, 6.21x10-10 ve
8.64x10-10 m2/s olarak bulunmuştur. Difüzyon
katsayılarının sıcaklığa olan bağlılığını ifade eden aktivasyon enerjisi ise
75.2 kJ/mol olarak hesaplanmıştır.

Keywords

Matematiksel modelleme, mahlep, vakum kurutma, aktivasyon enerjisi, kütle oranı

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