Tunceli Sarımsağının Mikrodalga Kurutma Tekniği ile Kuruma Kinetiğinin Belirlenmesi

Year 2016, Volume: 22 Issue: 2, 237 - 248, 01.03.2016

Hakan Yoğurtçu

https://doi.org/10.1501/Tarimbil_0000001384

Cited By: 3

Abstract

Bu çalışmada, mikrodalga tekniği kullanılarak 90-600 W mikrodalga çıkış gücü aralığında 4 mm kalınlıktaki Tunceli sarımsağı Allium tuncelianum dilimlerinin kuruma kinetiği incelenmiştir. Deneysel verileri temsil etmek için on adet matematiksel model kullanılmıştır. Bu modellere uygunluğu gösteren determinasyon katsayısı R2 , ortalama hata kareleri karekökü root mean square error, RMSE , ki- kare χ2 ve yüzde hata % E değerleri belirlenmiştir. Determinasyon katsayısı R2 değerlerinin 0.9440-0.9993 aralığında değiştiği görülmüştür. Midilli et al modeli deneysel verileri temsil eden en iyi model olarak belirlenmiştir. Mikrodalga çıkış gücündeki P artma ile kuruma hızı artarken örnek kütlesindeki m artma ile kuruma hızının azaldığı görülmüştür. Farklı örnek kütleleri için etkin difüzyon katsayıları Deff ve kuruma hız sabitleri k 90 W mikrodalga çıkış gücünde belirlenmiştir. Hem kuruma hız sabitleri hem de etkin difüzyon katsayıları için Arrhenius tipi exponansiyel bir eşitlik kullanılarak aktivasyon enerjisi belirlenmiştir. Etkin difüzyon katsayılarından ve kuruma hız sabitlerinden aktivasyon enerjileri sırasıyla 3.85 W g-1 ve 3.99 W g-1 olarak belirlenmiştir.

Keywords

Tunceli sarımsağı, İnce tabaka kurutma, Mikrodalga kurutma

Determination of Drying Kinetics of Tunceli Garlic with Microwave Drying Technique

Abstract

In this study, drying kinetics of 4 mm-thick slices of Tunceli garlic Allium tuncelianum was investigated by using microwave technique at an interval of 90-600 W microwave output power. Ten mathematical models were used to represent the experimental data in this study. The determination of coefficient R2 , root mean square error RMSE , chi-square χ2 and percentage error E% values that show compatibility to these models were determined. The determination of coefficient R2 values were found to vary at an interval of 0.9440-0.9993. The Midilli et al model was determined to be the best model that represents the experimental data. It was seen that drying rate increases with the increase in microwave output power P and decreases with the increase in sample mass m . Effective diffusion coefficients Deff and drying rate constants k were determined for different sample masses at microwave output power of 90 W. Activation energies for both effective diffusion coefficients and drying rate constants were determined by using an Arrhenius type exponential equation. Activation energies from effective diffusion coefficients and drying rate constants were found as 3.85 W g-1 and 3.99 W g-1 respectively.

Keywords

Tunceli garlic, Thin-layer drying, Microwave drying

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