Effective diffusivity determination of date (Phoenix dactylifera L.) leather in infrared drying: Effect of cooking time

Yıl 2023, , 1558 - 1565, 15.10.2023

Suzan Tireki

https://doi.org/10.28948/ngumuh.1331515

Öz

Longer process times in conventional drying methods can be improved by using rapid technologies. Infrared drying is one of these faster methods. Consumer awareness on health and wellness products has increased and boosted with Covid-19 pandemic. Therefore, the consumption trend of snack products formulated with natural ingredients has increased. It is estimated that this trend will continue to rise. In accordance with this, fruit leather production from dates was done by infrared drying and the effect of cooking time on drying behavior was investigated. Firstly, dates were washed and seeds were removed, then water was added at a ratio of 1:2.5 (dates:water), and cooked for 30, 45 and 60 min. Samples were pressed and dried at 10 mm thickness. Drying curves showed first-order drying kinetics and effective moisture diffusivity (Deff) of fruit leathers were found as 1.53×10-9, 1.70×10-9 and 1.74×10-9 m2/s for 30, 45 and 60 min of cooking time, respectively.

Anahtar Kelimeler

Infrared drying, Effective moisture diffusivity, Fruit leather, Dates, Cooking time

Kızılötesi kurutmada hurma (Phoenix dactylifera L.) pestilinin efektif difüzyon katsayısının belirlenmesi: Pişme süresinin etkisi

Öz

Geleneksel kurutma yöntemlerinde gerçekleşen uzun işlem süreleri hızlı teknolojiler kullanılarak iyileştirilebilmektedir. Kızılötesi kurutma bu hızlı yöntemlerden biridir. Sağlık ve zindelik ürünlerine ilişkin tüketici bilinci yükselmiş ve Covid-19 pandemisi ile de güçlenmiştir. Bu nedenle, doğal içeriklerle formüle edilmiş atıştırmalık ürünlerin tüketim eğilimi artmıştır. Bu eğilimin artarak devam edeceği öngörülmektedir. Bu konudan hareketle; bu çalışmada hurma ile pestil üretimi kızılötesi kurutma ile yapılmış ve pişirme süresinin kuruma davranışına etkisi incelenmiştir. Öncelikle hurmalar yıkanıp, çekirdekleri çıkarıldıktan sonra 1:2,5 (hurma:su) oranında su ilave edilerek 30, 45 ve 60 dakika pişirilmiştir. Daha sonra, numuneler preslenmiş ve 10 mm kalınlığında kurutulmuştur. Kuruma eğrileri birinci dereceden kuruma kinetiği göstermiş ve meyve pestillerinin efektif difüzyon katsayıları (Deff) 30, 45 ve 60 dakikalık pişirme süreleri için sırasıyla 1,53×10-9, 1,70×10-9 ve 1,74×10-9 m2/s ola-
rak bulunmuştur.

Anahtar Kelimeler

Kızılötesi kurutma, Efektif nem difüzyon katsayısı, Pestil, Hurma, Pişme süresi

Kaynakça

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