FARKLI MİKRODALGA GÜÇLERİNİN KÖPÜK KURUTMA YÖNTEMİ İLE KURUTULMUŞ YUMURTA BEYAZI TOZLARININ KURUMA KİNETİĞİ VE TOZ ÜRÜN ÖZELLİKLERİ ÜZERİNE ETKİSİ

Öz

Bu çalışmanın amacı, farklı mikrodalga güçlerinin köpük kurutma yöntemi ile kurutulmuş yumurta beyazı köpüğünün kuruma kinetiği ve toz özellikleri üzerine etkisinin belirlenmesidir. Bu amaç doğrultusuna, yumurta beyazı köpüğü blender kullanılarak (100W, 5dk.) elde edilmiş ve mikrodalga fırında beş farklı mikrodalga gücünde (120-720W) kurutulmuştur. Artan mikrodalga gücü ile kuruma süresi 360s’den 80s’ye azalmıştır (P <0.05). Yumurta beyazı tozunun kuruma kinetiğini belirlemek için, deneysel veriler çeşitli yarı teorik modeller ve bir empirik model kullanılarak modellenmiştir. Yüksek R² değeriyle (0.983-0.994) Page model yumurta beyazı köpüğünün kuruma davranışının belirlenmesi için en uygun model olarak seçilmiştir. Ayrıca, ortalama etkin nem difüzyon katsayısı ve ortalama aktivasyon enerjisi hesaplanmış ve sırasıyla 3.3389E-08- 1.4139E-07 m²/s ve 28.0640 W/g olarak bulunmuştur.

Anahtar Kelimeler

• Yumurta beyazı,köpük kurutma,kuruma kinetiği,ince tabaka modelleme,toz özellikler

THE EFFECT OF DIFFERENT MICROWAVE POWERS ON THE DRYING KINETICS AND POWDER PROPERTIES OF FOAM-MAT DRIED EGG WHITE POWDER

Öz

The aim of this study is to determine the effect of different microwave powers on the drying kinetics and powder properties of foam mat dried egg white powder. For this purpose, the egg white foam was obtained by using kitchen blender (1000W, 5min) and dried in a domestic microwave oven at five different microwave powers (120-720W). According to the results, the drying time decreased from 360s to 80s according to increasing microwave power (P <0.05). In order to determine the drying kinetic of egg white foam, the experimental data was fitted to various semitheoretical models and one empirical model. Page model which showed the highest R² values (0.983-0.994) was chosen as the most suitable model for determining the drying behavior of egg white foam. In addition, the average effective moisture diffusivity and activation energy values were calculated and ranged between 3.3389E-08 to 1.4139E-07 m²/s and 28.0640 W/g, respectively

Anahtar Kelimeler

• Egg white,foam mat drying,drying kinetic,thin-layer modeling,powder properties

Kaynakça

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