Güneşte Kurutulmuş Bamyaların Rehidrasyon Kinetiği

Yıl 2016, Cilt: 14 Sayı: 4, 368 - 374, 01.12.2016

Engin Demiray Yahya Tülek

Öz

Çalışmada, bütün halde güneşte kurutulmuş bamya örneklerinin rehidrasyonunda, üç farklı rehidrasyon suyu sıcaklığının 25, 35 ve 45°C rehidrasyon kinetiğine etkisi incelenmiştir. Dört farklı modelle, rehidrasyonda elde edilen deneysel sonuçların uygunluğu doğrusal olmayan regresyon analizi uygulanarak karşılaştırılmış ve modellere ait katsayılar hesaplanmıştır. Deneysel sonuçlara en iyi uyum gösteren modellerin Peleg ve Weibull modelleri olduğu belirlenmiştir. Çalışmada ayrıca efektif difüzivite katsayıları da belirlenmiş ve 9.84 × 10-10- 1.66 × 10-9 m2.s-1 değerleri arasında hesaplanmıştır. Yüksek sıcaklıkta yapılan rehidrasyon işleminde nem kazanımının daha hızlı olduğu belirlenmiştir

Anahtar Kelimeler

Kuru bamya, Rehidrasyon, Efektif difüzivite, Weibull, Peleg

Rehydration Kinetics of Sun-dried Okras

Öz

In this study, sun-dried okra samples were rehydrated at three different rehydration water temperatures 25, 35 and 45°C , and the effect of water temperature on rehydration kinetics was determined. Four different models were used to model the rehydration behaviors of sun-dried okras, and non-linear regression analysis were performed to obtain the model that gives the best fit to the experimental data. The coefficients of the models were calculated. According to regression analysis, Weibull and Peleg models resulted in a better fit for all rehydration conditions applied. On the other hand, the effective diffusivities were between 9.84 × 10-10 and 1.66 × 10-9 m2.s-1. The rehydration temperature also affected the rehydration rate. At high temperatures, the moisture uptake of sun-dried okra samples was faster

Anahtar Kelimeler

Dried okra, Rehydration, Effective diffusivity, Weibull, Peleg

Kaynakça

• Yaldiz, O., Ertekin, C., Uzun, H.I., 2001. Mathematical modeling of thin layer solar drying of sultana grapes. Energy 26(5): 457-465.
• Lahsasni, S., Kouhila, M., Mahrouz, M., Jaouhari, J.T., 2004. Drying kinetics of prickly pear fruit (Opuntia ficus indica). Journal of Food Engineering 61(2): 173-179.
• Cemeroğlu, B., Karadeniz, F., Özkan, M., 2003. Meyve ve Sebze İşleme Teknolojisi. Gıda Teknolojisi Derneği Yayınları, Ankara.
• Demiray, E., 2015. Havuç ve Kırmızıbiberin Farklı Kurutma Yöntemleri ile Kurutulması, Kuruma Karakteristiklerinin ve Bazı Kalite Özelliklerindeki Değişimin Modellenmesi. Doktora Tezi. Pamukkale Üniversitesi, Fen Mühendisliği Anabilim Dalı, Denizli. Gıda
• Maskan, M., 2001. Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. Journal of Food Engineering 48(2): 177-182.
• Lee, K., Farid, M., Nguang, S., 2006. The mathematical modelling of the rehydration characteristics of fruits. Journal Food Engineering 72(1): 16-23. [7] Krokida, M.K.
• Marinos-Kouris, D., 2003.
• Rehydration kinetics of dehydrated products.
• Journal of Food Engineering 57(1): 1-7.
• Sanjuan, N., Simal, S., Bon, J., Mulet, A., 1999. Modelling of broccoli stem rehydration process. Journal of Food Engineering 42(1): 27-31.
• Apar Kılıç, D., Demirhan, E., Ozbek, B., Dadalı, G., 2009. Rehydration kinetics of microwave-dried okras as affected by drying conditions. Journal of Food Processing and Preservation 33: 618-634.
• Doymaz, İ., 2005. Drying characteristics and kinetics of okra. Journal of Food Engineering 69(3): 275-279.
• Ndjouenkeu, R., Goycoolea, F.M., Morrisa, E.R., Akingbala, J.O., 1996. Rheology of okra (Hibiscus esculentus L.) and dika nut (Irvingia gabonensis) polysaccharides. Carbonhydrate Polymers 29(3): 263-269.
• Anonim, 2014. Türkiye İstatisitik Kurumu verileri http://www.tuik.gov.tr/ (Erişim Tarihi: 10.10.2015).
• Göğus, F., Maskan, M., 1999. Water adsorption and drying characteristics of okra (Hibiscus Esculentus L.). Drying Technology 17(4-5): 883- 894.
• Dadali, G., Demirhan, E., Özbek, B., 2008. Effect of drying conditions on rehydration kinetics of microwave dried spinach. Food and Bioproducts Processing 86(4): 235-241.
• Goula, M.A., Adamopoulos, G.K., 2009. Modeling the rehydration process of dried tomato. Drying Technology 27(10): 1078-1088.
• Bilbao-Sainz, C., Andres, A., Fito, P., 2005. Hydration kinetics of dried apple as affected by drying conditions. Journal of Food Engineering 68(3): 369-376.
• Planinic, M., Velic, D., Tomas, S., Bilic, M., Bucic, A., 2005. Modelling of drying and rehydration of carrots using Peleg’s model. European Food Research and Technology 221(3): 446-451.
• Ruiz Diaz, G., Martinez-Monzo, P., Chiralt, A., 2003. Modelling of dehydration-rehydration of orange slices in combined microwave/air drying. Innovative Food Science & Emerging Technologies 4(2): 203-209.
• Garcia-Pasqual, P., Sanjuan, N., Melis, R., Mulet, A., 2006. Morchella esculenta (morel) rehydration process modelling. Journal of Food Engineering 72(4): 346-353.
• Marquez, L.G., Prado, M.M., Freire, J.T., 2009. Rehydration characteristics of freeze-dried tropical fruits. LWT – Food Science and Technology 42(7): 1232-1237.
• Peleg, M., 1988. An empirical model for the description of moisture sorption curves. Journal of Food Science 53: 1216-1217.
• Kaptso, K.G., Njintang, Y.N., Komnek, A.E., Hounhouigan, J., Scher, J., Mbofung, C.M.F., 2008. Physical properties and rehydration kinetics of two varieties of cowpea (Vigna unguiculata) and Bambara groundnuts (Voandzeia subterranean) seeds. Journal of Food Engineering 86(1): 91-99.
• Resio, A.C., Aguerre, R.J., Suarez, C., 2006. Hydration kinetics of amaranth grain. Journal of Food Engineering 72(3): 247-253.
• Markowski, M., Bondaruk, J., Blaszcak, W., 2009. Rehydration behavior of vacuum-microwave-dried potato cubes. Drying Technology 27(2): 296-305.
• Kaymak-Ertekin, F., 2002. Drying and rehydrating kinetics of green and red peppers. Journal of Food Science 67: 168-175.
• Maldonado, S., Arnau, E., Bertuzzi, M.A., 2010. Effect of temperature and pretreatment on water diffusion during rehydration of dehydrated mangoes. Journal of Food Engineering 96(3): 333- 341.
• Noshad, M., Mohebbi, M., Shahidi, F., Mortazavi, A.S., 2012. Kinetic modeling of rehydration in air- dried quinces pretreated with osmotic dehydration and ultrasonic. Journal of Food Processing and Preservation 36: 383-392.
• Falade, O.K, Abbo, S.E., 2007. Air-driyng and rehydration characteristics of date palm (Phoenix dactylifera L.) fruits. Journal of Food Engineering 79(2): 724-730.