IMPACT OF PRE-TREATMENTS ON DRYING OF BLACK CARROT

Öz

The influence of pre-treatment and temperature on drying and rehydration parameters of black carrots was investigated in the study. The black carrot slices were dried at various temperatures in the cabinet dryer. It was observed that pre-treatment and air temperature were affected drying and rehydration conditions. The drying curves were fitted to five well-known mathematical models. The Midilli and Kucuk model best fitted the experimental data for the whole range of temperatures. The values of effective diffusivity ranged from 1.4110-8 m2/sto 7.4110-8 m2/s. The calculated activation energy values were 27.31, 29.54 and 38.33 kJ/mol for hot water (blanch), sodium metabisulphate (SMB) and control samples, respectively

Anahtar Kelimeler

• Black carrot, Drying, Rehydration, Diffusion coefficient, Activation energy

KARA HAVUÇUN KURUTULMASINDA ÖN İŞLEMLERİN ETKİSİ

Öz

Bu çalışmada, kara havuçların kurutma ve rehidrasyon parametrelerine ön işlemin ve sıcaklığın etkisi araştırılmıştır. Kara havuç dilimleri kabin kurutucusunda çeşitli sıcaklıklarda kurutuldu. Ön işlem ve hava sıcaklığının kurutma ve rehidrasyon koşullarını etkilediği gözlenmiştir. Kurutma eğrileri beş iyi bilinen matematiksel modele uydurulmuştur. Midilli ve Küçük modeli, tüm sıcaklık aralıkları için deneysel verilere en iyi uyum sağladığı saptanmıştır. Efektif difüzyon katsayısı değerleri 1.4110-8m2/s ile 7.4110-8 m2/s arasında değişmektedir. Hesaplanan aktivasyon enerji değerleri sırasıyla sıcak su (blanch), sodyum metabisülfat (SMB) ve kontrol numuneleri için 27.31, 29.54 ve 38.33 kJ / mol’dur

Anahtar Kelimeler

• Kara havuç, Kurutma, Rehidrasyon, Diffüzyon katsayısı, Aktivasyon enerjisi

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