ADAÇAYI EKSTRAKTLARININ FARKLI YÖNTEMLER İLE KONSANTRASYONUNUN MATEMATİKSEL MODELLENMESİ VE KALİTE ÖZELLİKLERİNİN ARAŞTIRILMASI

Öz

Bu çalışmada adaçayı ekstraktlarının konsantrasyonunun modellenmesi ve konsantrasyon işleminin adaçayı ekstraktlarının kalite özellikleri üzerine etkisi araştırılmıştır. Bu amaçla uygulamalar termal vakum konsantrasyon (75, 80 ve 85 ºC, 250 mbar basınç) ve mikrodalga vakum konsantrasyon (180, 300, ve 450W, 250 mbar basınç) olmak üzere iki farklı konsantrasyon sisteminde gerçekleştirilmiştir. Hedeflenen 40 °Bx konsantrasyon seviyesine en kısa sürede 450 W’ta gerçekleştirilen mikrodalga vakum konsantrasyon uygulamasıyla ulaşılmıştır. Örneklerin konsantrasyon kinetiğinin modellenmesinde 13 farklı model kullanılmıştır. Termal yöntem ile konsantre edilen adaçayı örnekleriyle en iyi uyumu Modifiye Henderson ve Pabis modeli gösterirken, mikrodalga yöntemiyle konsantre edilen örnekler için en iyi uyum gösteren model Midilli olmuştur. Konsantre edilen örneklerin fizikokimyasal özelliklerinde genel olarak önemli değişimler gözlenmemiştir.

Anahtar Kelimeler

• Adaçayı
• Salvia fruticosa
• mikrodalga vakum konsantrasyon
• matematiksel modelleme

MATHEMATICAL MODELING OF CONCENTRATION OF SAGE EXTRACT BY DIFFERENT METHODS AND INVESTIGATION OF QUALITY PROPERTIES

Öz

In this study, the modeling of the concentration of sage extracts and the effect of concentration on the quality properties of sage extracts were investigated. For this purpose, applications were performed in two different concentration systems: thermal vacuum concentration (75, 80 and 85 ºC, 250 mbar pressure) and microwave vacuum concentration (180, 300, and 450W, 250 mbar pressure). The desired 40 °Bx concentration level in the shortest time was reached by the microwave vacuum concentration application at 450 W. 13 different mathematical models were used to describe the concentration kinetics. While the best fit with the sage samples concentrated by thermal method was the Modified Henderson and Pabis model, the model that showed the best fit for the samples concentrated by the microwave method was Midilli. It was observed that there was no significant difference in the physicochemical properties of the concentrated samples.

Anahtar Kelimeler

• Sage
• Salvia fruticosa
• microwave vacuum concentration
• mathematical modelling

Kaynakça

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