Elma Dilimlerinin Ev Tipi Fırınlarda Kurutulması: Kurutma Kinetiği, Enerji Verimliliği ve Ürün Kalitesi

Yıl 2025, Cilt: 23 Sayı: 3, 219 - 230, 30.09.2025

Bilge Baştürk Berk , Sevim Yıldırım Serra Başar İrem Bıyıklı Şebnem Tavman

https://doi.org/10.24323/akademik-gida.1793621

Öz

Bu çalışmada elma (Malus domestica) dilimleri tek fanlı (TF) ve çift fanlı (ÇF) ankastre tip fırında tel örgü sepet yapısında (TEL) ve standart fırın tepsileri (STD) üzerinde kurutulmuştur. Üç farklı yöntem (TF-STD, ÇF-TEL ve ÇF-STD) ve sıcaklıkta (65, 75 ve 85°C) kurutulan elma dilimlerinin kurutma kinetikleri, enerji tüketimi, ısıl verimliliği ve son ürünün fiziksel, kimyasal ve duyusal özellikleri incelenmiştir. Kuruma eğrileri altı farklı matematiksel modelde analiz edilip ve Wang ve Singh Modeli ile Midilli ve Diğerleri Modeli en yüksek adj-R2 ve en düşük RMSE değerleri ile elma dilimlerinin kurutma davranışını en iyi yansıtmıştır. ÇF-TEL kurutma yönteminin tüm sıcaklıklarda en kısa kurutma süresi ve yüksek ısıl verimlilik değerlerine sahip olduğu tespit edilmiştir. ÇF-TEL yöntemi ile kurutulan elma dilimlerinin düşük nem oranına sahip olması nedeniyle son ürünün pH ve titrasyon asitliğini, rengini ve tekstürünü etkilemiştir. Bununla birlikte, ÇF-TEL yöntemi ve 85°C sıcaklıkta kurutulan elma dilimleri panelistler tarafından en yüksek renk, koku, doku, görünüş ve genel kabul edilebilirlik puanını almıştır. Elde edilen sonuçlara göre, ÇF-TEL kurutma yöntemi hem enerji etkinliği hem de ürün kalitesi bakımından elma dilimlerinin kurutulması için uygun yöntem olarak diğer kurutma yöntemlerine göre öne çıkmıştır.

Anahtar Kelimeler

Elma , Kurutma , Kurutma kinetiği , Ev tipi fırın , Tel sepet örgü yapısı tepsi

Destekleyen Kurum

Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK)

Proje Numarası

1139B412300953

Teşekkür

Bu çalışma Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK) tarafından 1139B412300953 proje numarası ile desteklenmiştir.

Drying Apple Slices in Built-in Ovens: Drying Kinetics, Energy Efficiency and Product Quality

Öz

In this study, apple (Malus domestica) slices were dried using built-in single-fan (SF) and double-fan (DF) ovens on mesh wire (MWT) and standard oven trays (SOT). The drying kinetics, energy consumption, thermal efficiency, and the physical, chemical, and sensory properties of the final product were examined for apple slices dried using three different methods (SF-SOT, DF-MWT, and DF-SOT) at three temperatures (65, 75, and 85°C). The drying curves were analyzed using six different mathematical models, and the Wang and Singh Model alongside the Midilli et al. Model provided the best fit for representing the drying behavior of apple slices, with the highest adjusted R² and lowest RMSE values. It was determined that the DF-MWT drying method had the shortest drying time and the highest thermal efficiency values at all temperatures. Due to the low moisture content of the apple slices dried with the DF-MWT method, the method influenced the pH, titratable acidity, color, and texture of the final product. Additionally, apple slices dried using the DF-MWT method at 85°C received the highest scores from panelists in terms of color, aroma, texture, appearance, and overall acceptability. Results indicated that the DF-MWT drying method stood out compared to other drying methods as a suitable option for drying apple slices in terms of both energy efficiency and product quality.

Anahtar Kelimeler

Apple , Drying , Drying kinetics , Bult-in oven , Mesh basket structure tray

Destekleyen Kurum

The Scientific and Technological Research Council of Turkey (TÜBİTAK)

Proje Numarası

1139B412300953

Teşekkür

This work was supported by the Scientific and Technological Research Council of Turkey (TÜBİTAK) under project number 1139B412300953.

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