Modeling of drying characteristics of pomelo (Citrus Maxima) peel

Yıl 2020, Cilt: 7 Sayı: 1, 198 - 210, 31.01.2020

Azim Doğuş Tuncer , Hande Ozge Guler Hüseyin Usta

https://doi.org/10.31202/ecjse.616497

Cited By: 1

Öz

Drying is a technique frequently used for
agricultural food products to preserve them in long time periods. In this work,
drying characteristics of Pomelo fruit (Citrus Maxima) peel for
different drying techniques as microwave drying (MW), forced convection drying
(FC) and freeze drying (FD) were determined. Experiments were conducted for two
slab thicknesses (1 cm and 0.5 cm) in albedo part of the fruit peel. In
addition, activation energy and effective diffusivity values also color properties
were calculated for different drying techniques in both sizes. For FC, MW, and
FD, drying times were determined as 34 min, 24 min, 410 min for thin slabs and
44 min, 30 min and 540 min for thick slabs, respectively. 0.5 cm thick peels
had lower moisture content in a shorter drying period and when the slice
thickness was reduced, the drying rate was increased nearly by 25%. By
mathematical modelling with 11 different thin layer models, the best fitted
kinetics models were found as Logarithmic, Diffusion Approach and Modified
Henderson & Pabis models. At constant thickness, the highest effective
diffusivity values were determined for the MW drying (1.925x10^-8 for
thin slab, 7.295x10^-8 for thick slab). As for the color
measurements, L*, a*, b* values generally have significant differences from
fresh pomelo peel samples that the closest values to the fresh samples were
obtained from freeze drying experiment. 

Anahtar Kelimeler

Pomelo peel, freeze drying

Pomelo (Citrus Maxima) Kabuğu Kuruma Karakteristiğinin Modellenmesi

Öz

Kurutma,
özellikle tarım ürünlerinin uzun süreli muhafazasında yaygın olarak kullanılan
bir yöntemdir. Bu çalışmada, zorlanmış taşınımla kurutma (FC), dondurularak
kurutma (FD) ve mikrodalga kurutma (MW) tekniklerinin iki farklı ürün
kalınlığında (1 cm ve 0,5 cm) pomelo meyvesi (Citrus Maxima) kabuğunun
kurutma özellikleri üzerine etkileri incelenmiştir. Ayrıca, aktivasyon
enerjisi, etkin difüzivite değerleri ve renk özellikleri de her iki boyutta
farklı kurutma teknikleri için hesaplanmıştır. Kabukların kuruma süresi MC, FC
ve FCD yöntemlerine göre ince örnekler için sırasıyla 24 dakika, 34 dakika, 410
dakika, kalın örnekler için ise sırasıyla 30 dakika, 44 dakika ve 540 dakika
olarak hesaplanmıştır. 0,5 cm kalınlığındaki örnekler daha kısa bir kuruma
süresinde daha düşük nem içeriğine ulaşmış, dilim kalınlığı azaldığında kurutma
hızı yaklaşık %25 artmıştır. 11 farklı ince tabaka modeli ile matematiksel
modellemede en uygun kinetik modeller Logaritmik, Difüzyon Yaklaşım ve Modifiye
Henderson ve Pabis modelleri olarak belirlenmiştir.  Sabit kalınlıkta en yüksek etkin difüzivite
değerleri MW için belirlenmiştir (ince dilim için 1,925x10^-8, kalın
dilim için 7,295     10^-8).
Renk ölçümleri sonucunda, L*, a*, b* değerlerinin taze pomelo kabuğu
numunelerinden önemli ölçüde farklı olduğu saptanmış, taze ürüne en yakın renk
değerleri ise dondurarak kurutma yöntemiyle elde edilmiştir.

Anahtar Kelimeler

Pomelo kabuğu

Kaynakça

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