Investigation of Drying Kinetics of Zucchini using Microwave Energy

Yıl 2017, Cilt: 32 Sayı: 4, 107 - 120, 15.12.2017

Soner Çelen , Ayşen Haksever Aytaç Moralar

https://doi.org/10.21605/cukurovaummfd.383179

Öz

In this research work, drying characteristics of zucchini slices were
investigated using a microwave conveyor dryer. The drying experiments with 5
mm, 10 mm, 15 mm thickness were carried out at 1.5 kW and 2.1 kW. The results
showed that energy consumption and drying time decreased considerably with
decreasing conveyor speed. Energy consumption was measured between 2.014-3.520
kWh. Particularly five empirical models were determined in defining the
microwave drying behavior of zucchini slices by statistical analysis. The Page
Model gave a better result for all drying experiments. The coefficients of the
models were determined by non-linear regression analysis and the diffusion
coefficient was calculated. The diffusion coefficients were found between
1.682x10^-7- 2.690x10^-6 m²/s. A color analysis
was carried out to investigate the effects of microwave dryer on zucchini color
quality. L* values at 2.1 kW and   0.210
m/min dried samples with 5 mm thickness were determined as the highest value.

Anahtar Kelimeler

Conveyor, Color analysis, Modelling, Microwave drying, Zucchini

Mikrodalga Enerjisi Kullanarak Kabağın Kuruma Kinetiklerinin Araştırılması

Öz

Bu
çalışmada mikrodalga konveyör kurutucu kullanarak kabak dilimlerinin kuruma
davranışı araştırılmıştır. Kuruma deneyleri 5 mm, 10 mm ve 15 mm dilim
kalınlıklarında, 1,5 kW ve 2,1 kW güçlerinde gerçekleştirildi. Elde edilen
sonuçlara göre konveyör hızının azalması ile enerji tüketimi ve kuruma zamanı
azalmıştır. Enerji tüketimi 2,014-3,520 kWh arasında ölçülmüştür. Kabak
dilimlerinin istatiksel olarak kuruma davranışı beş deneysel model ile
tanımlanmıştır. Tüm kuruma deney sonuçlarına göre Page model daha iyi sonuç
vermiştir. Non-lineer regression analizi ile modeldeki katsayılar ve difüzyon
katsayısı belirlendi. Difüzyon katsayıları 1,682x10^-7- 2,690x10^-6
m²/s arasında hesaplandı. Mikrodalga kurutucunun kabağın renk
kalitesindeki etkisi göre en yüksek L* değeri 5 mm dilim kalınlığında, 2,1 kW
ve 0,210 m/dk konveyör hızında belirlenmiştir.

Anahtar Kelimeler

Konveyör, Renk analiz, Modelleme, Mikrodalga kurutma, Kabak

Kaynakça

• 1. Brew, B.S., Berry, A.D., Sargent, S. A., Shaw, N.L., Cantliffe, D.J., 2006. Determination of Optimum Storage Conditions for “baby” Summer Squash Fruit (Cucurbita pepo). Proc. Fla. State Hort. Soc. 119, 343-346.
• 2. Eissa, H.A., Bareh, G.F., Ibrahim, A.A., Moawad, R.K., Ali, H., 2013. The Effect of Different Drying Methods on the Nutrients and Non-nutrients Composition of zucchini (green squash) rings. J. Appl. Sci. Res., 01, 9(8), 5380-5389.
• 3. Deng, J., 2014. Modeling Microwave Heating of Apple Cylinders using Hybrid Mixture Theory Based Transport Equations Coupled With Maxwell’s Laws of Electromagnetism. Thesis. The degree of Master of Science in Food Science and Human Nutrition with a concentration in Food Science in the Graduate College of the University of Illinois at Urbana-Champaign. Urbana. Illinois.
• 4. Kasuriya, S., Atong, D., 2004. Rapid Drying of Ceramic and Efficient Food Processing with a Continuous Microwave Belt Furnace, 27-29.
• 5. Kutlu, N., İşçi, A., 2014. Evaluation of Thin-Layer Drying Models for Describing Microwave Drying of Zucchini. 2nd International Congress on Food Technology, Kuşadası, Turkey, November 05-07.
• 6. Kahveci, K., Cihan, A., 2008. Drying of Food Materials: Transport Phenomena. Nova Science, Hauppauge.
• 7. Çelen, S., Kahveci, K., Akyol, U., Haksever, A., 2010. Drying Behavior of Cultured Mushrooms. J. Food Process. Preserv. 34(1), 27-42.
• 8. Çelen, S., Aktaş, T., Karabeyoğlu, S.S., Akyildiz, A., 2015. Drying Behaviour of Zucchini (Crude Olive Cake) using Different Type of Dryers. Drying Technol. 34(7), 843-853.
• 9. Çelen, S., Kahveci, K., 2013. Microwave Drying Behaviour of Apple Slices. Proceedings of the Institution of Mechanical Engineers. Part E. Journal of Process Mechanical Engineering. 227(4), 264-272.
• 10. Bi, J., Yang, A., Liu, X., Wu, X., Chen, Q., Wang, Q., Lv, J.,Wang, X., 2015. Effects of Pretreatments on Explosion Puffing Drying Kinetics of Apple Chips. LWT - Food Science and Technology. 60, 1136-1142.
• 11. Darvishi, H., Azadbakht, M., Rezaeiasl, A., Farhang, A., 2013. Drying Characteristics of Sardine Fish Dried with Microwave Heating. J. Saudi Society of Agric Sci. 12, 121–127.
• 12. Demirhan, E., Özbek B., 2008. Microwave-Drying Characteristics of Basıl. J. Food Process. Preserv. 34, 476-494.
• 13. Darvishi, H., Asl, A.R., Asghari, A., Azadbakht, M., Najafi, G., Khodaei, J., 2014. Study of the Drying Kinetics of Pepper. J. Saudi Society of Agric Sci. 13, 130–138.
• 14. Zarein, M., Samadi, S. H., Ghobadian, B., 2015. Investigation of Microwave Dryer Effect on Energy Efficiency During Drying of Apple Slices. J. Saudi Society of Agric Sci. 14, 41–47.
• 15. Abonyi, B.I., Feng, H., Tang, J., Edwards, C.G., Chew, B.P., Mattinson, D.S., Fellman J. K., 2002. Quality Retention in Strawberry and Carrot Purees Dried with Refractance Window system. J. Food Sci. 67, 1051–1056.
• 16. Karabulut, I., Topcu, A., Duran, A., Turan, S., Ozturk, B., 2007. Effect of Hot Air Drying and Sun Drying on Color Values and β-carotene Content of Apricot (Prunus armenica L.). LWT -Food Science and Technology. 40(5), 753-758.
• 17. Chayjan, R. A., Salari, K., Shadidi, B., 2012. Modeling Some Drying Characteristics of Garlic Sheets under Semi Fluidized and Fluidized Bed Conditions, Res. Agr. Eng. 58 (2), 73–82.
• 18. Basri, D.F., Fudholi, A., Ruslan, M.H., Alghoul, M.A., 2012. Drying Kinetics of Malaysian Canarium Odontophyllum (Dabai) Fruit. Wseas Transactions on Biology and Biomedicine: 9 (3).
• 19. Afzal, T.M., Abe, T., 1997. Modeling far Infrared Drying of Rough Rice. JMPEE. 32 (2).
• 20. Kouchakzadeh, A., Shafeei, S., 2010. Modeling of Microwave-convective Drying of Pistachios. Energy Conversion and Management, 51, 2012–2015
• 21. Janjai, S., Precoppe, M., Lamlert, N., Mahayothee, B., Bala, B.K., Nagle, M., Müller, J., 2011. Thin-layer Drying of Litchi (Litchi Chinensis Sonn.) A Solar Energy Research Laboratory. Food and Bioprod. Process. 89, 194–201.
• 22. Doymaz, İ., Ismail, O., 2011. Drying Characteristics of Sweet Cherry. Food and Bioprod. Process. 89, 31–38.
• 23. Doymaz İ., 2007. Air-drying Characteristics of Tomatoes. J. Food Eng. 78, 1291–1297.
• 24. Abdelmotaleb, A, El-Kholy, MM., Abou-El-Hana NH., Younis M.A., 2009. Thin Layer Drying of Garlic Slices using Convection and Combined (Convection-Infrared) Heating Modes. Misr J. Ag. Eng. 26(1), 251- 281.
• 25. Wang, Z., Sun, J., Chen, F., Liao, X., Hu, X., 2007. Mathematical Modelling on Thin Layer Microwave Drying of Apple Pomace with and Without Hot Air Pre-drying. J. Food Eng, 80, 536–544.
• 26. Arslan, D., Ozcan, M.M., 2011. Study the Effect of Sun. Oven and Microwave Drying on Quality of Onion Slices. LWT - Food Science and Technology. 43, 1121-1127.
• 27. Balasubramanian, S., Sharma, R., Gupta, R.K., Patil, R.T., 2011. Validation of Drying Models and Rehydration Characteristics of Betel (Piper betel L.) leaves. J. Food Sci. Tech. 48(6), 685–691.