MATHEMATICAL MODELING OF CONCENTRATIONS OF GRAPE, POMEGRANATE AND BLACK CARROT JUICES BY VARIOUS METHODS

Cüneyt Dinçer; İhsan Burak Çam; Mehmet Torun; Handan Başünal Gülmez; Ayhan Topuz

doi:10.15237/gida.GD19080

Araştırma Makalesi

MATHEMATICAL MODELING OF CONCENTRATIONS OF GRAPE, POMEGRANATE AND BLACK CARROT JUICES BY VARIOUS METHODS

Yıl 2019, Cilt: 44 Sayı: 6, 1092 - 1105, 06.10.2019

Cüneyt Dinçer , İhsan Burak Çam , Mehmet Torun , Handan Başünal Gülmez Ayhan Topuz

https://doi.org/10.15237/gida.GD19080

Cited By: 6

Öz

In the present
study, grape, pomegranate and black carrot juices were concentrated to 65 °Brix
(Bx) from initial concentrations of 15.93, 13.91 and 11.23 °Bx respectively.
The concentration kinetics of the juices were investigated using a rotary
vacuum evaporator at 80°C, a microwave vacuum evaporator at 180 W and 300 W and
osmotic distillation (OD) at room temperature. Experimental data were compared
according to three statistical parameters: the correlation coefficient (R²),
reduced chi-squared (χ2) value, and root mean-square error (RMSE), with values
predicted by 13 models. Midilli model exhibited a better fit for the
concentration kinetics (R² ≥ 0.9990; χ²≤ 0.4588; RMSE ≤
0.5350) than the other models, in general. This model was followed by the
logarithmic, Page and two-term exponential models. The logarithmic model
exhibited slightly better fitting for the thermal concentration method than
Midilli model. The lowest energy consumption (1.334-1.540 kWh) was determined
for the OD technique.

Anahtar Kelimeler

Juice concentration, mathematical modeling, microwave vacuum evaporation, osmotic distillation

Destekleyen Kurum

Akdeniz University

Proje Numarası

FBA-2017-2810

Teşekkür

This work was partially supported by The Scientific Research Projects Coordination Unit of Akdeniz University (Antalya, Turkey) (Project Number: FBA-2017-2810)

Kaynakça

1. Jiao B, Cassano A, Drioli E. Recent advances on membrane processes for the concentration of fruit juices: a review. J. Food Eng. 2004; 63(3), 303-324. https://doi.org/10.1016/j.jfoodeng.2003.08.003
2. Bánvölgyi S, Horváth S, Stefanovits-Bányai É, Békássy-Molnár E, Vatai G. Integrated membrane process for blackcurrant (Ribes nigrum L.) juice concentration. Desalination 2009; 241(1-3), 281-287. https://doi.org/10.1016/j.desal.2007.11.088
3. Dincer C, Tontul I, Topuz A A comparative study of black mulberry juice concentrates by thermal evaporation and osmotic distillation as influenced by storage. Innovative Food Sci. Emerg. Technol. 2016; 38, 57-64. https://doi.org/10.1016/j.ifset.2016.09.012
4. Bozkir H, Baysal T. Concentration of apple juice using a vacuum microwave evaporator as a novel technique: Determination of quality characteristics. J. Food Process Eng. 2017; 40(5), e12535. https://doi.org/10.1111/jfpe.12535
5. Assawarachan R, Noomhorm A. Effect of operating condition on the kinetic of color change of concentrated pineapple juice by microwave vacuum evaporation. J. Food Agric. Environ, 2008; 6(3&4), 47-53.
6. Assawarachan R, Noomhorm A. Mathematical models for vacuum‐microwave concentration behavior of pineapple juice. J. Food Process Eng, 2011; 34(5), 1485-1505. https://doi.org/10.1111/j.1745-4530.2009.00536.x
7. Fazaeli M, Hojjatpanah G, Emam-Djomeh Z. Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate. J. Food Sci. Technol. 2013; 50(1), 35-43. https://doi.org/10.1007/s13197-011-0246-y
8. Fazaeli M, Yousefi S, Emam-Djomeh Z. Investigation on the effects of microwave and conventional heating methods on the phytochemicals of pomegranate (Punica granatum L.) and black mulberry juices. Food Res. Int. 2013; 50(2), 568-573. https://doi.org/10.1016/j.foodres.2011.03.043
9. Yousefi S, Emam-Djomeh Z, Mousavi S M A, Askari G R. Comparing the effects of microwave and conventional heating methods on the evaporation rate and quality attributes of pomegranate (Punica granatum L.) juice concentrate. Food Bioprocess Technol. 2012; 5(4), 1328-1339. https://doi.org/10.1007/s11947-011-0603-x
10. Assawarachan R, Noomhorm A. Changes in color and rheological behavior of pineapple concentrate through various evaporation methods. Int. J. Agric. Biol. Eng. 2010; 3(1), 74-84.
11. Yaldýz O, Ertekýn C. Thin layer solar drying of some vegetables. Drying Technol. 2001; 19(3-4), 583-597. https://doi.org/10.1081/DRT-100103936
12. Delgado T, Pereira J A, Baptista P, Casal S, Ramalhosa E. Shell's influence on drying kinetics, color and volumetric shrinkage of Castanea sativa Mill. fruits. Food Res. Int. 2014; 55, 426-435. https://doi.org/10.1016/j.foodres.2013.11.043
13. Demiray E, Tulek Y. Drying characteristics of garlic (Allium sativum L) slices in a convective hot air dryer. Heat Mass Transfer. 2014; 50(6), 779-786. https://doi.org/10.1007/s00231-013-1286-9
14. Malekjani N, Emam-Djomeh Z, Hashemabadi S H, Askari G R. Modeling Thin Layer Drying Kinetics, Moisture Diffusivity and Activation Energy of Hazelnuts during Microwave-Convective Drying. Int. J. Food Eng. 2018;14(2). https://doi.org/10.1515/ijfe-2017-0100
15. Karabacak, A. Ö., Suna, S., Tamer, C. E., Çopur, Ö. U. Effects of oven, microwave and vacuum drying on drying characteristics, colour, total phenolic content and antioxidant capacity of celery slices. Qual. Assur. Saf. Crops Food 2018; 10(2), 193-205. https://doi.org/10.3920/QAS2017.1197
16. Goula A M, Tzika A, Adamopoulos K G. Kinetic Models of Evaporation and Total Phenolics Degradation during Pomegranate Juice Concentration. Int. J. Food Eng 20104; 10(3), 383-392. https://doi.org/10.1515/ijfe-2014-0016
17. Kırca A, Özkan M, Cemeroglu B. Stability of black carrot anthocyanins in various fruit juices and nectars. Food Chem. 2006; 97(4), 598-605. https://doi.org/10.1016/j.foodchem.2005.05.036
18. Tajchakavit S, Boye J I, Bélanger D, Couture R. Kinetics of haze formation and factors influencing the development of haze in clarified apple juice. Food Res. Int. 2001; 34(5), 431-440. https://doi.org/10.1016/S0963-9969(00)00188-5
19. Cissé M, Vaillant F, Bouquet S, Pallet D, Lutin F, Reynes M, Dornier M. Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality. Innovative Food Sci. Emerg. Technol. 2011; 12(3), 352-360. https://doi.org/10.1016/j.ifset.2011.02.009
20. Onsekizoglu P. Production of high quality clarified pomegranate juice concentrate by membrane processes. J. Membr. Sci. 2013; 442, 264-271. https://doi.org/10.1016/j.memsci.2013.03.061
21. Romero J, Rios G M, Sanchez J, Bocquet S, Savedra A. Modeling heat and mass transfer in osmotic evaporation process. AlChE J. 2003; 49(2), 300-308. https://doi.org/10.1002/aic.690490203
22. Valdés H, Romero J, Saavedra A, Plaza A, Bubnovich V. Concentration of noni juice by means of osmotic distillation. J. Membr. Sci. 2009; 330(1-2), 205-213. https://doi.org/10.1016/j.memsci.2008.12.053
23. Onsekizoglu Bagci P. Potential of membrane distillation for production of high quality fruit juice concentrate. Crit. Rev. Food Sci. Nutr. 2015; 55(8), 1098-1113. https://doi.org/10.1080/10408398.2012.685116
24. Midilli A, Kucuk H, Yapar Z. A new model for single-layer drying. Drying Technol. 2002; 20(7), 1503-1513. https://doi.org/10.1081/DRT-120005864
25. Swain S, Samuel D V K, Bal L M, Kar A, Sahoo G P. Modeling of microwave assisted drying of osmotically pretreated red sweet pepper (Capsicum annum L.). Food Sci. Biotechnol. 2012; 21(4), 969-978. https://doi.org/10.1007/s10068-012-0127-9
26. Vega‐Gálvez A, Lemus‐Mondaca R, Bilbao‐Sainz C, Yagnam F, Rojas A. Mass transfer kinetics during convective drying of red pepper var. Hungarian (Capsicum annuum L.): mathematical modeling and evaluation of kinetic parameters. J. Food Process Eng. 2008; 31(1), 120-137. https://doi.org/10.1111/j.1745-4530.2007.00145.x

ÜZÜM, NAR VE KARA HAVUÇ SULARININ FARKLI YÖNTEMLERLE KONSANTRASYONUNUN MATEMATİKSEL MODELLENMESİ

Yıl 2019, Cilt: 44 Sayı: 6, 1092 - 1105, 06.10.2019

Cüneyt Dinçer , İhsan Burak Çam , Mehmet Torun , Handan Başünal Gülmez Ayhan Topuz

https://doi.org/10.15237/gida.GD19080

Cited By: 6

Öz

Bu çalışmada
başlangıç °Briks değerleri sırasıyla 15.93, 13.91 ve 11.23 olan üzüm, nar ve
siyah havuç suları 65 °Briks değerine kadar konsantre edilmiştir. Meyve
sularının konsantrasyon kinetik değerleri rotary vakum evoparatörde 80 ˚C’de,
mikrodalga vakum evaporatörde 180 ve 300 W’da, ozmotik distilasyonda ise oda
sıcaklığında çalışılarak belirlenmiştir. Elde edilen deneysel verilerin 13
farklı modele uygunluğu, korelasyon katsayısı (R²), azaltılmış
ki-kare (χ2) değeri ve hata kareler ortalamasının karekökü (RMSE) olmak üzere 3
istatistiksel parametreye göre karşılaştırılmıştır. Konsantrasyon kinetiği
açısından Midilli modeli (R² ≥ 0.9990; χ²≤ 0.4588; RMSE
≤ 0.5350) diğer modellerden genel olarak daha uyumlu bulunmuş olup, bu modeli
logaritmik, Page ve iki terimli eksponansiyel modelleri izlemiştir. Termal
konsantrasyon yöntemi için logaritmik modelin Midilli modeline göre daha uyumlu
olduğu görülmüştür. En düşük enerji tüketimi (1.334-1.540 kWh) ise ozmotik distilasyon
tekniğinde belirlenmiştir.

Anahtar Kelimeler

Meyve suyu konsantrasyonu, matematiksel modelleme, mikrodalga vakum evoparasyon, ozmotik distilasyon

Proje Numarası

FBA-2017-2810

Kaynakça

1. Jiao B, Cassano A, Drioli E. Recent advances on membrane processes for the concentration of fruit juices: a review. J. Food Eng. 2004; 63(3), 303-324. https://doi.org/10.1016/j.jfoodeng.2003.08.003
2. Bánvölgyi S, Horváth S, Stefanovits-Bányai É, Békássy-Molnár E, Vatai G. Integrated membrane process for blackcurrant (Ribes nigrum L.) juice concentration. Desalination 2009; 241(1-3), 281-287. https://doi.org/10.1016/j.desal.2007.11.088
3. Dincer C, Tontul I, Topuz A A comparative study of black mulberry juice concentrates by thermal evaporation and osmotic distillation as influenced by storage. Innovative Food Sci. Emerg. Technol. 2016; 38, 57-64. https://doi.org/10.1016/j.ifset.2016.09.012
4. Bozkir H, Baysal T. Concentration of apple juice using a vacuum microwave evaporator as a novel technique: Determination of quality characteristics. J. Food Process Eng. 2017; 40(5), e12535. https://doi.org/10.1111/jfpe.12535
5. Assawarachan R, Noomhorm A. Effect of operating condition on the kinetic of color change of concentrated pineapple juice by microwave vacuum evaporation. J. Food Agric. Environ, 2008; 6(3&4), 47-53.
6. Assawarachan R, Noomhorm A. Mathematical models for vacuum‐microwave concentration behavior of pineapple juice. J. Food Process Eng, 2011; 34(5), 1485-1505. https://doi.org/10.1111/j.1745-4530.2009.00536.x
7. Fazaeli M, Hojjatpanah G, Emam-Djomeh Z. Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate. J. Food Sci. Technol. 2013; 50(1), 35-43. https://doi.org/10.1007/s13197-011-0246-y
8. Fazaeli M, Yousefi S, Emam-Djomeh Z. Investigation on the effects of microwave and conventional heating methods on the phytochemicals of pomegranate (Punica granatum L.) and black mulberry juices. Food Res. Int. 2013; 50(2), 568-573. https://doi.org/10.1016/j.foodres.2011.03.043
9. Yousefi S, Emam-Djomeh Z, Mousavi S M A, Askari G R. Comparing the effects of microwave and conventional heating methods on the evaporation rate and quality attributes of pomegranate (Punica granatum L.) juice concentrate. Food Bioprocess Technol. 2012; 5(4), 1328-1339. https://doi.org/10.1007/s11947-011-0603-x
10. Assawarachan R, Noomhorm A. Changes in color and rheological behavior of pineapple concentrate through various evaporation methods. Int. J. Agric. Biol. Eng. 2010; 3(1), 74-84.
11. Yaldýz O, Ertekýn C. Thin layer solar drying of some vegetables. Drying Technol. 2001; 19(3-4), 583-597. https://doi.org/10.1081/DRT-100103936
12. Delgado T, Pereira J A, Baptista P, Casal S, Ramalhosa E. Shell's influence on drying kinetics, color and volumetric shrinkage of Castanea sativa Mill. fruits. Food Res. Int. 2014; 55, 426-435. https://doi.org/10.1016/j.foodres.2013.11.043
13. Demiray E, Tulek Y. Drying characteristics of garlic (Allium sativum L) slices in a convective hot air dryer. Heat Mass Transfer. 2014; 50(6), 779-786. https://doi.org/10.1007/s00231-013-1286-9
14. Malekjani N, Emam-Djomeh Z, Hashemabadi S H, Askari G R. Modeling Thin Layer Drying Kinetics, Moisture Diffusivity and Activation Energy of Hazelnuts during Microwave-Convective Drying. Int. J. Food Eng. 2018;14(2). https://doi.org/10.1515/ijfe-2017-0100
15. Karabacak, A. Ö., Suna, S., Tamer, C. E., Çopur, Ö. U. Effects of oven, microwave and vacuum drying on drying characteristics, colour, total phenolic content and antioxidant capacity of celery slices. Qual. Assur. Saf. Crops Food 2018; 10(2), 193-205. https://doi.org/10.3920/QAS2017.1197
16. Goula A M, Tzika A, Adamopoulos K G. Kinetic Models of Evaporation and Total Phenolics Degradation during Pomegranate Juice Concentration. Int. J. Food Eng 20104; 10(3), 383-392. https://doi.org/10.1515/ijfe-2014-0016
17. Kırca A, Özkan M, Cemeroglu B. Stability of black carrot anthocyanins in various fruit juices and nectars. Food Chem. 2006; 97(4), 598-605. https://doi.org/10.1016/j.foodchem.2005.05.036
18. Tajchakavit S, Boye J I, Bélanger D, Couture R. Kinetics of haze formation and factors influencing the development of haze in clarified apple juice. Food Res. Int. 2001; 34(5), 431-440. https://doi.org/10.1016/S0963-9969(00)00188-5
19. Cissé M, Vaillant F, Bouquet S, Pallet D, Lutin F, Reynes M, Dornier M. Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality. Innovative Food Sci. Emerg. Technol. 2011; 12(3), 352-360. https://doi.org/10.1016/j.ifset.2011.02.009
20. Onsekizoglu P. Production of high quality clarified pomegranate juice concentrate by membrane processes. J. Membr. Sci. 2013; 442, 264-271. https://doi.org/10.1016/j.memsci.2013.03.061
21. Romero J, Rios G M, Sanchez J, Bocquet S, Savedra A. Modeling heat and mass transfer in osmotic evaporation process. AlChE J. 2003; 49(2), 300-308. https://doi.org/10.1002/aic.690490203
22. Valdés H, Romero J, Saavedra A, Plaza A, Bubnovich V. Concentration of noni juice by means of osmotic distillation. J. Membr. Sci. 2009; 330(1-2), 205-213. https://doi.org/10.1016/j.memsci.2008.12.053
23. Onsekizoglu Bagci P. Potential of membrane distillation for production of high quality fruit juice concentrate. Crit. Rev. Food Sci. Nutr. 2015; 55(8), 1098-1113. https://doi.org/10.1080/10408398.2012.685116
24. Midilli A, Kucuk H, Yapar Z. A new model for single-layer drying. Drying Technol. 2002; 20(7), 1503-1513. https://doi.org/10.1081/DRT-120005864
25. Swain S, Samuel D V K, Bal L M, Kar A, Sahoo G P. Modeling of microwave assisted drying of osmotically pretreated red sweet pepper (Capsicum annum L.). Food Sci. Biotechnol. 2012; 21(4), 969-978. https://doi.org/10.1007/s10068-012-0127-9
26. Vega‐Gálvez A, Lemus‐Mondaca R, Bilbao‐Sainz C, Yagnam F, Rojas A. Mass transfer kinetics during convective drying of red pepper var. Hungarian (Capsicum annuum L.): mathematical modeling and evaluation of kinetic parameters. J. Food Process Eng. 2008; 31(1), 120-137. https://doi.org/10.1111/j.1745-4530.2007.00145.x

Toplam 26 adet kaynakça vardır.

Ayrıntılar

Birincil Dil	İngilizce
Bölüm	Makaleler
Yazarlar	Cüneyt Dinçer 0000-0002-9160-4242 İhsan Burak Çam 0000-0002-0120-1096 Mehmet Torun 0000-0002-6287-2993 Handan Başünal Gülmez Bu kişi benim 0000-0001-8473-9723 Ayhan Topuz 0000-0002-6610-9143
Proje Numarası	FBA-2017-2810
Yayımlanma Tarihi	6 Ekim 2019
Yayımlandığı Sayı	Yıl 2019 Cilt: 44 Sayı: 6

Kaynak Göster

APA	Dinçer, C., Çam, İ. B., Torun, M., Başünal Gülmez, H., vd. (2019). MATHEMATICAL MODELING OF CONCENTRATIONS OF GRAPE, POMEGRANATE AND BLACK CARROT JUICES BY VARIOUS METHODS. Gıda, 44(6), 1092-1105. https://doi.org/10.15237/gida.GD19080
AMA	Dinçer C, Çam İB, Torun M, Başünal Gülmez H, Topuz A. MATHEMATICAL MODELING OF CONCENTRATIONS OF GRAPE, POMEGRANATE AND BLACK CARROT JUICES BY VARIOUS METHODS. GIDA. Ekim 2019;44(6):1092-1105. doi:10.15237/gida.GD19080
Chicago	Dinçer, Cüneyt, İhsan Burak Çam, Mehmet Torun, Handan Başünal Gülmez, ve Ayhan Topuz. “MATHEMATICAL MODELING OF CONCENTRATIONS OF GRAPE, POMEGRANATE AND BLACK CARROT JUICES BY VARIOUS METHODS”. Gıda 44, sy. 6 (Ekim 2019): 1092-1105. https://doi.org/10.15237/gida.GD19080.
EndNote	Dinçer C, Çam İB, Torun M, Başünal Gülmez H, Topuz A (01 Ekim 2019) MATHEMATICAL MODELING OF CONCENTRATIONS OF GRAPE, POMEGRANATE AND BLACK CARROT JUICES BY VARIOUS METHODS. Gıda 44 6 1092–1105.
IEEE	C. Dinçer, İ. B. Çam, M. Torun, H. Başünal Gülmez, ve A. Topuz, “MATHEMATICAL MODELING OF CONCENTRATIONS OF GRAPE, POMEGRANATE AND BLACK CARROT JUICES BY VARIOUS METHODS”, GIDA, c. 44, sy. 6, ss. 1092–1105, 2019, doi: 10.15237/gida.GD19080.
ISNAD	Dinçer, Cüneyt vd. “MATHEMATICAL MODELING OF CONCENTRATIONS OF GRAPE, POMEGRANATE AND BLACK CARROT JUICES BY VARIOUS METHODS”. Gıda 44/6 (Ekim 2019), 1092-1105. https://doi.org/10.15237/gida.GD19080.
JAMA	Dinçer C, Çam İB, Torun M, Başünal Gülmez H, Topuz A. MATHEMATICAL MODELING OF CONCENTRATIONS OF GRAPE, POMEGRANATE AND BLACK CARROT JUICES BY VARIOUS METHODS. GIDA. 2019;44:1092–1105.
MLA	Dinçer, Cüneyt vd. “MATHEMATICAL MODELING OF CONCENTRATIONS OF GRAPE, POMEGRANATE AND BLACK CARROT JUICES BY VARIOUS METHODS”. Gıda, c. 44, sy. 6, 2019, ss. 1092-05, doi:10.15237/gida.GD19080.
Vancouver	Dinçer C, Çam İB, Torun M, Başünal Gülmez H, Topuz A. MATHEMATICAL MODELING OF CONCENTRATIONS OF GRAPE, POMEGRANATE AND BLACK CARROT JUICES BY VARIOUS METHODS. GIDA. 2019;44(6):1092-105.