Mikrodalga ve Sıcak Su Ön İşlemlerin Şili (Capsicum annuum) Biberinin Kuruma Modelleri, Efektif difüzyon ve Termo-Fiziksel Özelliklerine Etkisi

Abstract

Şili biberi kapsaisin etken maddesi açısından oldukça bol olan bir biber türüdür. Bununla beraber C, K1 ve B6 vitaminlerince zengindir. Şili biberi taze olarak kullanıldığı gibi kurutulduktan sonra öğütülerek de baharat şeklinde kullanılmaktadır. Bu çalışmada, Şili biberi örnekleri mikrodalga fırında 1, 2 ve 3’er dakika bekletme ve kaynamış suya 1, 3 ve 5’er dakika bandırma ön işlemlerinden sonra sabit 65 oC sıcaklığa ayarlanmış konvansiyonel bir kurutucuda % 10 (y.b.) nem içeriği seviyelerine kadar kurutulmuştur. Yapılan ön işlemlerin Şili biberinin kuruma süresi, ince tabaka kuruma modelleri, efektif difüzyon, özgül ısı, termal iletkenlik, termal difüzivite ve özgül kütle değerlerine etkileri araştırılmıştır. Tespit edilen en kısa kuruma süreleri sırasıyla mikrodalga ön işleminde 3 dk ve kaynamış suya bandırma ön işleminde ise 5 dk bekletilen örneklerde belirlenmiştir. En uzun kuruma süresi kontrol örneklerinin kurutulması işleminde tespit edilmiştir. Wang-Sing, Lewis, Page ve Jena-Das ince tabaka kuruma modelleri arasında ise en yüksek R2 değeri Wang-Sing modelinde belirlenmiştir. Kurutulan tüm Şili biberlerinin efektif difüzyon değerlerinin 5.14-8.52x10-6 m2.s-1 arasında değiştiği tespit edilmiştir. Kontrol ve ön işlem uygulanmış örnekler arasında en yüksek ortalama termo-fiziksel değerler 5 dk kaynamış suya bandırma ön işleminde tespit edilirken bu değerler özgül ısı; 842.60 J kgK-1, termal iletkenlik; 0.17 W m.K-1, termal difüzivite; 2.637x107 m2.s-1 ve özgül kütle; 763.22 kg.m-3 olarak hesaplanmıştır. Mikrodalga ve kaynamış suya bandırma ön işlemlerinin Şili biberinin kuruma sürelerini azalttığı, efektif difüzyon değerlerini artırdığı bunun yanında termo-fiziksel özelliklerinide yükselttiği tespit edilmiştir.

Keywords

• Şili biberi
• Kurutma işlemi
• Kuruma karakteristikleri
• Termo-fiziksel özellikler

Effects on Drying Models, Effective Diffusion and Thermo-Physical Properties for Chili (Capsicum annuum) Pepper of Microwave and Hot Water Pretreatments

Abstract

Chili for capsaicin is a type of pepper that is abundant for educational purposes. It is rich in vitamins C, K1 and B6 together. Chili peppers are used after being grown fresh. In this case, how long is estimated for 1, 2 and 3 minutes of soaking each type of pepper and dipping into boiled water for 1, 3 and 5 minutes for a constant 65 oC and 10% (wb) humidity for a conventional bird. Thin layer model, effective diffusion, specific heat, thermal conductivity, thermal diffusivity and low density investigations. Detection is in the applications that are kept for 5 minutes in front of watering during the training process due to the shortest drying process. The longest drying time was determined in the drying process of the control sample. Wang-Sing, Lewis, Page, and Jena-Das are among the thin-layer drying models. The effective di height of all dried peppers was determined as 5.14-8.52x106 m2.h-1. Among the control and pre-treated samples, the highest average thermo-physical values were determined in the pre-treatment of dipped in boiled water for 5 minutes, while these values were determined as specific heat; 842.60 J kg.K-1, thermal conductivity; 0.17 W m.K-1, thermal diffuse; 2.6x107 m2.h-1 and well; It is calculated as 763.22 kg.m-3. It was determined that dipping them in microwave-boiled water can shorten the drying time of the peppers and the front, and increase it thermo-physically because effective diffusion can be increased.

Keywords

• Chili pepper
• Drying process
• Thermo-physical properties
• Drying characteristic

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