Drying Properties of Apple Slices at Different Temperatures and Microwave Powers

Yıl 2022, , 253 - 262, 11.10.2022

Nizam Mustafa Nizamlıoğlu

https://doi.org/10.24323/akademik-gida.1186984

Cited By: 1

Öz

In this study, the drying properties of apple slices dried at different microwave powers and in different hot air were investigated and compared. Depending on the increase in microwave power, an increase in drying rate and effective moisture diffusivity and a decrease in drying time were determined. Effective moisture diffusivity were found in the range of 9.72x10-10 - 2.36x10-9 m2 s-1 at different microwave powers, and between 3.80×10-10 - 7.40x10-10 m2 s-1 in hot air drying. Longer drying time, slower drying rate and less effective moisture diffusivity were obtained from drying hot air when compared to different microwave powers. Depending on the increase in temperature, an increase in drying rate and effective moisture diffusivity was determined. While Page model has the best fit for the drying curves at different microwave powers, the drying curves of hot air dried apple slices were defined by Parabole model.

Anahtar Kelimeler

Apple slices, Hot air drying, Microwave drying, Rehydration

Farklı Sıcaklık ve Mikrodalga Güçlerinde Kurutulan Elma Dilimlerinin Kurutma Özellikleri

Öz

Bu çalışmada, farklı mikrodalga güçleri ve farklı sıcak havada kurutulan elma dilimlerinin kuruma özellikleri araştırılmış ve karşılaştırılmıştır. Mikrodalga gücünün artışına bağlı olarak kuruma hızı ve efektif diffüzyon katsayısında artış, kuruma süresinde ise azalma tespit edilmiştir. Farklı mikrodalga güçlerinde nem yayılımları 9.72x10-10 – 2.36x10-9 m2 s−1 aralığında, sıcak hava ile kurutmada ise 3.80×10−10 – 7.40x10−10 m2 s−1 arasında bulunmuştur. Sıcak hava kurutma yönteminde farklı güçlerde uygulanan mikrodalga kurutma yöntemine göre daha uzun kuruma süresi, daha yavaş kuruma hızı ve daha düşük efektif diffüzyon katsayısı elde edilmiştir. Sıcaklık artışına bağlı olarak kurutma hızı ve efektif diffüzyon katsayısında artış tespit edilmiştir. Farklı mikrodalga güçlerinde kurutma eğrileri en iyi Page modeliyle, sıcak havalı kurutmada ise Parabolik modelle tanımlanmıştır.

Anahtar Kelimeler

Elma dilimleri, Sıcak havayla kurutma, Mikrodalga kurutma, Rehidrasyon

Kaynakça

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