HAMSİ'NİN LTHV (DÜŞÜK SICAKLIK VE YÜKSEK HIZ) KURUTMA KARAKTERİSTİKLERİ VE MATEMATİKSEL MODELLENMESİ (Engraulis encrasicolus)

Yıl 2017, Cilt: 42 Sayı: 6, 654 - 665, 15.11.2017

Aydin Kılıc

Öz

Bu çalışmanın temel amacı, Hamsinin (Engraulis encrasicolus) LTHV kurutma özelliklerini deneysel olarak
araştırmaktır. Bu amaçla, 100 g Hamsi örnekleri bağıl nemin % 38 ± 5 olduğu, 4,
10, 15 ve 20 °C sıcaklıklarda kurutuldu. Deneyler sırasında kütle kaybı,
sıcaklık, kuruma hızı ve bağıl nemi değerleri belirlenmiştir. Hamsi
filetolarının ağırlığı, 4° C'de 25 saatte, 100 g dan 47,6 g 'a, 10^°C
23 saatte 46,7g’a,  15^°C 20
saatte 45,3 g’a,  20^°C’de 13
saatte  44,67 g a düşmüştür. Bu bağlamda, gözlemlenen kurutma deney
verileri üzerine yirmi üç ortak matematiksel model uygulanmıştır. Sonuç olarak,
Hamsinin her LTHV kurutma sıcaklığı için en uygun matematiksel modeller belirlenmiştir.
Bu bağlamda, Logaritmik (Asimptotik), Midilli-Küçük, Demir ve diğerleri, Balbay
ve Şahin, her LTHV kurutma sıcaklığı için 4, 10, 15 ve 20^oC'de en
uygun matematiksel modeller olduğu belirlenmiştir. Sonuç olarak, hamsinin ince
tabaka LTHV kurutma karakteristiğini en iyi temsil edecek en uygun modeller
ortaya konmuştur.

Anahtar Kelimeler

Gıda, Balık kurutma, İnce tabaka, LTHV, Modelleme, hamsi

LTHV (LOW TEMPERATURE AND HIGH VELOCITY) DRYING CHARACTERISTICS AND MATHEMATICAL MODELING OF ANCHOVY (Engraulis encrasicolus)

Öz

The main target of this study is
experimentally investigating the characteristics of LTHV drying of anchovy (Engraulis encrasicolus). For these
purposes, 100 g of anchovy samples were dried at different temperatures of 4, 10,
15 and 20^oC in ranges of 38±5 percent of relative humidity. During
the experiments, mass loss, temperature, drying air velocity and relative
humidity were investigated. The weight of raw Anchovy fillets were decrease
from 100 g to  47,6 g at 4^°C for 25 h,
46,7g at 10^°C for 23
h,  45,3 g at 15^°C for 20 h and 44,67 g at 20^°C for 13
h.  In this context, Twenty-three common
mathematical models were applied on the observed experimental data of drying. As
result, the most suitable mathematical models were determined for the each LTHV
drying temperature of Anchovy. In this regard, Logarithmic (Asymptotic), Midilli-Kucuk, Demir
et al., Balbay and Şahin were determined the most suitable mathematical
models for each LTHV drying temperature at 4, 10, 15 and 20^oC. Consequently,
the best single layer drying curve equations were selected as the most suitable
models for thin layer LTHV drying of anchovy.

Anahtar Kelimeler

Food, fish drying, thin layer, LTHV, modeling

Kaynakça

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