ARONYANIN KONVEKTİF KURUTULMASI VE KURUTMA KİNETİĞİNİN MODELLEMESİ

Öz

Bu çalışmada, konvektif kurutma sırasında farklı kurutma havası sıcaklıklarının (50, 60, 70 ve 80°C) ve hızlarının (0.5, 0.8 ve 1.2 m/s) aronya meyvesi kalitesi üzerindeki etkileri incelenmiştir. Artan sıcaklık ve hava hızı ile kuruma süresi önemli ölçüde azalmış; 50°C’de 2265 dakika olan süre, 80°C’de 195 dakikaya düşmüştür. 70°C’de ise 0.5 m/s’de 360 dakika olan süre, 1.2 m/s’de 240 dakikaya düşmüştür. Daha yüksek sıcaklık ve artan hava hızları meyve rengi kalitesini iyileştirmiştir. En yüksek antioksidan aktivitesi, toplam antosiyanin ve toplam fenolik içerik 70°C’de, 0.5 m/s ile 1.2 m/s hava hızları arasında elde edilmiştir. Kuruma kinetiklerinin tanımlanmasında ise Midilli ve ark. modeli yüksek doğrulukla uyum sağlamıştır (R²≥0.9978, χ²≤0.0003, RMSE≤0.0161).

Anahtar Kelimeler

• Antioksidanlar
• Antioksidan kapasitesi
• Siyah aronya
• Kurutma
• Modelleme
• Rosacea

CONVECTIVE DRYING OF CHOKEBERRY CV. “VIKING” AND MODELING OF DRYING KINETICS

Öz

In this study, the effects of drying air temperatures (50, 60, 70, and 80°C) and velocities (0.5, 0.8, and 1.2 m/s) on chokeberry quality during convective drying were evaluated. The drying time decreased significantly with increasing drying air temperatures and velocities, from 2265 minutes at 50°C to 195 minutes at 80°C, and from 360 minutes at 0.5 m/s to 240 minutes at 1.2 m/s at 70°C. Higher drying air temperatures and velocities also enhanced the fruit color quality. The best antioxidant activity, anthocyanin, and phenolic content were achieved at 70°C with dryin air velocities between 0.5 m/s and 1.2 m/s. The Midilli et al. model provided the best fit for the drying kinetics, with high accuracy (R²≥0.9978, χ²≤0.0003, RMSE≤0.0161).

Anahtar Kelimeler

• Antioxidants
• antioxidant capacity
• black chokeberries
• drying
• modeling
• Rosacea

Kaynakça

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