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The Prediction of Drying Performance of Banana Rings Dried By Osmo-solar Dehydration Method

Yıl 2022, Cilt: 19 Sayı: 2, 227 - 236, 31.05.2022
https://doi.org/10.33462/jotaf.772966

Öz

Solar drying is known as the oldest and most common traditional food preservation method. However, if the product is indirectly contacted with the sun light, there is negative effect in the color and nutrient values of the product. Solar dryers have been developed to utilize the heat effect of the sun to solve these problems. It can be used in combination with osmotic dehydration to increase the efficiency of the solar drying process. Osmotic dehydration is applied as a pretreatment technique in the drying process. The pretreatments to be applied before drying have important effects on the quality and operating cost of the product to be dried. In addition, the osmotic dehydration pretreatment enables to shorten the drying time and increase the drying potential. In this study, bananas with high drying temperature and high moisture content were sliced into 3 mm rings, then osmotic dehydration pre-drying was applied, and then they were dried in a solar tray dryer. Sucrose and citric acid solution in 2.5%, 5%, 7.5% and 10% (w/v) concentrations were used for osmotic dehydration treatment. In addition, samples without osmotic dehydration were dried in a solar dryer to determine the effect of pretreatment. The input variables of the drying process are solution concentration (0%, 2.5%, 5%, 7.5% and 10%), type of solution (sucrose solution and citric acid solution), osmotic dehydration time (10, 30, 60 and 90 min) and sun drying time (60, 120, 180, 240 and 300 min). Output variables were chosen as moisture ratio and shrinkage rate. The results clearly showed that both the moisture ratio and the shrinkage ratio have increased due to increased solar dryer time, solution concentration and immerse time. Osmotic dehydration was found to be effective in dried banana rings in the solar tray dryer. Gradient Boosting Machine (GBM) was used to model the drying conditions and the model was successful. The correlation coefficient (R2) values of the GBM model were respectively found as 0.94 and 0.83 for the moisture ratio and the shrinkage ratio.

Kaynakça

  • Aboud, A. (2013). Drying characteristic of banana rings undertaken the effect of passive shelf solar dryer and open sun drying. Pakistan Journal of Nutrition. 12 (3):250-254.
  • Akova SB, Güven Ş (2018) Mersin Meyveciliğinde Muzun Yeri Ve Önemi. Marmara Coğrafya, 37: 271-289.
  • Arslan, A., Soysal, Y., Keskin, M.(2021). Infrared drying kinetics and color qualities of organic and conventional sweet red peppers. Tekirdağ Ziraat Fakültesi Dergisi, 18(2):260-272.
  • Askari, G. R., Emam-Djomeh, Z., Mousavi, S. M. (2008). Investigation of the Effects of Microwave Treatment on the Optical Properties of Apple Rings During Drying, Drying Technology, 26: 1362–1368
  • Bórquez, R.M., Canales, E.R., Redon, J.P. (2010). Osmotic dehydration of raspberries with vacuum pretreatment followed by microwave-vacuum drying, Journal of Food Engineering, 99 (2):121-127.
  • Botchkarev, A. (2018). Performance Metrics (Error Measures) in Machine Learning Regression, Forecasting and Prognostics: Properties and Typology.
  • Eren, İ., Ertekin, F. K. (2007). Optimization of osmotic dehydration of potato using response surface methodology, Journal of Food Engineering 79: 344-352
  • Friedman, B.J., Hastie, T., Tibshirani, R. (2000). Special invited paper, 28:337-407.
  • Friedman, J., 2001. Greedy boosting approximation: gradient boosting machine. Ann. Stat. 29:1189–1232.
  • Hastie, T.J., Tibshirani, R., Friedman, J. (2009). The elements of statistical learning. New York: Springer
  • İspir, A., Toğrul, İ. T. (2009). Osmotic dehydration of apricot: kinetics and the effect of process parameters, Chemical Engineering Research and Design, 87(2):166-180
  • Küçükatay, O., Köse, E., Yıldız, Z. (2021). PLC kontrollü kurutucu konveyör tasarımı, Çukurova Üniversitesi Mühendislik Fakültesi Dergisi, 36(1): 249-260.
  • Lombard, G.E., Oliveira, J.C., Fito, P., Andrés, A. (2008). Osmotic dehydration of pineapple as a pre-treatment for further drying, Journal of Food Engineering, 85(2):277-284
  • Natekin, A., Knoll, A. (2013). Gradient boosting machines, A tutorial, 7.
  • Ochoa-Martínez, L. A., García-Quintero, M., Morales-Castro, J., Gallegos-Infante, J., Martínez-Sánchez, C.E., Herman-Lara, E. (2006). Effect of CaCl2 and convective osmotic drying on texture and preference of banana. Journal of Food Quality. 29: 583–595
  • Pandya, R., Yadav, K.C. (2014).Study on effect of pretreatments and microwave drying on banana chips. IOSR Journal of Agriculture and Veterinary Science IOSR-JAVS, 7(7): 04-10
  • Prakash, O., Kumar, A. (2013). Historical review and recent trends in solar drying systems, International Journal of Green Energy, 10(7):690-738
  • Subaşı, O.S., Seçer, A., Yaşar, B., Emeksiz, F., Uysal, O. (2016). Production cost and profitability of banana in Turkey. Mediterranean Agricultural Sciences, 292: 73-78.
  • Şahin, F.H., Ülger, P., Aktaş, T., Orak. H.H. (2012). Farklı ön işlemlerin ve vakum kurutma yönteminin domatesin kuruma karakteristiklerive kalite kriterleri üzerine etkisi, Tekirdağ Ziraat Fakültesi Dergisi, 9(1):15-25.
  • Torringa, E., Esveld, E., Scheewe, I., Berg, R., Bartels, P. (2001). Osmotic dehydration as a pre-treatment before combined microwave-hot-air drying of mushrooms, Journal of Food Engineering, 49 (2-3): 185-191
  • Yıldız, Z, Gökayaz L., Köse, E., Mühürcü, A. (2021). Adaptive neural network based fuzzy inference system for the determination of performance in the solar tray dryer, Eurasian Journal of Food Science And Technology, 5(1):41-49.

The Prediction of Drying Performance of Banana Rings Dried By Osmo-solar Dehydration Method

Yıl 2022, Cilt: 19 Sayı: 2, 227 - 236, 31.05.2022
https://doi.org/10.33462/jotaf.772966

Öz

Güneşte kurutma, en eski ve en yaygın geleneksel gıda koruma yöntemidir. Bununla beraber, eğer ürün doğrudan güneş ışınına maruz bırakılırsa ürün rengi ve besin değerine olumsuz etkisi olur. Bu sorunları çözmek için güneşin ısıtma etkisinden faydalanan güneş enerjili kurutucular geliştirilmiştir. Güneş enerjili kurutma işleminin verimini arttırmak için ozmotik dehidrasyon ile beraber kullanılabilir. Ozmotik dehidrasyon, kurutma işleminde ön işlem tekniği olarak uygulanmaktadır. Kurutulacak ürünün kalitesi ve işletme maliyeti üzerine kurutma öncesi uygulanacak ön işlemlerin önemli etkileri bulunmaktadır. Ayrıca ozmotik dehidrasyon ön işlemi kurutma süresini kısaltmayı ve kurutucu potansiyelini arttırmayı sağlar. Bu çalışmada, yüksek kurutma sıcaklığı ve yüksek nem içeriğine sahip olan muz 3 mm halka şeklinde dilimlendikten sonra ozmotik dehidrasyon ön kurutma işlemi uygulanmış daha sonra güneş enerjili raflı kurutucuda kurutulmuştur. Ozmotik dehidrasyon işlemi için %2.5, %5, %7.5 ve %10 (w/v) derişimlerinde sakkaroz ve sitrik asit çözeltileri kullanılmıştır. Ayrıca ön işlemin etkisini belirlemek için ozmotik dehidrasyon uygulanmamış örnekler de güneş enerjili kurutucu da kurutulmuştur. Kurutma işleminin giriş değişkenleri çözelti derişimi (%0, %2.5, %5, %7.5 ve %10), çözelti türü (sakkaroz çözeltisi ve sitrik asit çözeltisi), osmotik dehidrasyon süresi (10, 30, 60 ve 90 dk) ve güneşte kurutma süresi (60, 120, 180, 240 ve 300 dk) dir. Çıkış değişkenleri ise su kaybı ve büzülme oranı olarak seçilmiştir. Sonuçlar, hem nem kaybı hem de büzülme oranının güneş enerjili kurutucudaki kurutma süresi, çözelti derişimi ve çözeltide bekleme süresi ile arttığını göstermiştir. Gradyan Artırma Makine (GAM) yöntemi kurutma koşullarının modellemesinde kullanılmış ve model başarılı olmuştur. GAM modeli için korelasyon katsayısı (R2) su kaybı ve büzülme oranı için sırasıyla 0.94 ve 0.83 olarak bulunmuştur.

Kaynakça

  • Aboud, A. (2013). Drying characteristic of banana rings undertaken the effect of passive shelf solar dryer and open sun drying. Pakistan Journal of Nutrition. 12 (3):250-254.
  • Akova SB, Güven Ş (2018) Mersin Meyveciliğinde Muzun Yeri Ve Önemi. Marmara Coğrafya, 37: 271-289.
  • Arslan, A., Soysal, Y., Keskin, M.(2021). Infrared drying kinetics and color qualities of organic and conventional sweet red peppers. Tekirdağ Ziraat Fakültesi Dergisi, 18(2):260-272.
  • Askari, G. R., Emam-Djomeh, Z., Mousavi, S. M. (2008). Investigation of the Effects of Microwave Treatment on the Optical Properties of Apple Rings During Drying, Drying Technology, 26: 1362–1368
  • Bórquez, R.M., Canales, E.R., Redon, J.P. (2010). Osmotic dehydration of raspberries with vacuum pretreatment followed by microwave-vacuum drying, Journal of Food Engineering, 99 (2):121-127.
  • Botchkarev, A. (2018). Performance Metrics (Error Measures) in Machine Learning Regression, Forecasting and Prognostics: Properties and Typology.
  • Eren, İ., Ertekin, F. K. (2007). Optimization of osmotic dehydration of potato using response surface methodology, Journal of Food Engineering 79: 344-352
  • Friedman, B.J., Hastie, T., Tibshirani, R. (2000). Special invited paper, 28:337-407.
  • Friedman, J., 2001. Greedy boosting approximation: gradient boosting machine. Ann. Stat. 29:1189–1232.
  • Hastie, T.J., Tibshirani, R., Friedman, J. (2009). The elements of statistical learning. New York: Springer
  • İspir, A., Toğrul, İ. T. (2009). Osmotic dehydration of apricot: kinetics and the effect of process parameters, Chemical Engineering Research and Design, 87(2):166-180
  • Küçükatay, O., Köse, E., Yıldız, Z. (2021). PLC kontrollü kurutucu konveyör tasarımı, Çukurova Üniversitesi Mühendislik Fakültesi Dergisi, 36(1): 249-260.
  • Lombard, G.E., Oliveira, J.C., Fito, P., Andrés, A. (2008). Osmotic dehydration of pineapple as a pre-treatment for further drying, Journal of Food Engineering, 85(2):277-284
  • Natekin, A., Knoll, A. (2013). Gradient boosting machines, A tutorial, 7.
  • Ochoa-Martínez, L. A., García-Quintero, M., Morales-Castro, J., Gallegos-Infante, J., Martínez-Sánchez, C.E., Herman-Lara, E. (2006). Effect of CaCl2 and convective osmotic drying on texture and preference of banana. Journal of Food Quality. 29: 583–595
  • Pandya, R., Yadav, K.C. (2014).Study on effect of pretreatments and microwave drying on banana chips. IOSR Journal of Agriculture and Veterinary Science IOSR-JAVS, 7(7): 04-10
  • Prakash, O., Kumar, A. (2013). Historical review and recent trends in solar drying systems, International Journal of Green Energy, 10(7):690-738
  • Subaşı, O.S., Seçer, A., Yaşar, B., Emeksiz, F., Uysal, O. (2016). Production cost and profitability of banana in Turkey. Mediterranean Agricultural Sciences, 292: 73-78.
  • Şahin, F.H., Ülger, P., Aktaş, T., Orak. H.H. (2012). Farklı ön işlemlerin ve vakum kurutma yönteminin domatesin kuruma karakteristiklerive kalite kriterleri üzerine etkisi, Tekirdağ Ziraat Fakültesi Dergisi, 9(1):15-25.
  • Torringa, E., Esveld, E., Scheewe, I., Berg, R., Bartels, P. (2001). Osmotic dehydration as a pre-treatment before combined microwave-hot-air drying of mushrooms, Journal of Food Engineering, 49 (2-3): 185-191
  • Yıldız, Z, Gökayaz L., Köse, E., Mühürcü, A. (2021). Adaptive neural network based fuzzy inference system for the determination of performance in the solar tray dryer, Eurasian Journal of Food Science And Technology, 5(1):41-49.
Toplam 21 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makaleler
Yazarlar

Zehra Yıldız 0000-0003-1304-4857

Veysel Alcan 0000-0002-7786-8591

Erken Görünüm Tarihi 17 Mayıs 2022
Yayımlanma Tarihi 31 Mayıs 2022
Gönderilme Tarihi 24 Temmuz 2020
Kabul Tarihi 16 Kasım 2021
Yayımlandığı Sayı Yıl 2022 Cilt: 19 Sayı: 2

Kaynak Göster

APA Yıldız, Z., & Alcan, V. (2022). The Prediction of Drying Performance of Banana Rings Dried By Osmo-solar Dehydration Method. Tekirdağ Ziraat Fakültesi Dergisi, 19(2), 227-236. https://doi.org/10.33462/jotaf.772966
AMA Yıldız Z, Alcan V. The Prediction of Drying Performance of Banana Rings Dried By Osmo-solar Dehydration Method. JOTAF. Mayıs 2022;19(2):227-236. doi:10.33462/jotaf.772966
Chicago Yıldız, Zehra, ve Veysel Alcan. “The Prediction of Drying Performance of Banana Rings Dried By Osmo-Solar Dehydration Method”. Tekirdağ Ziraat Fakültesi Dergisi 19, sy. 2 (Mayıs 2022): 227-36. https://doi.org/10.33462/jotaf.772966.
EndNote Yıldız Z, Alcan V (01 Mayıs 2022) The Prediction of Drying Performance of Banana Rings Dried By Osmo-solar Dehydration Method. Tekirdağ Ziraat Fakültesi Dergisi 19 2 227–236.
IEEE Z. Yıldız ve V. Alcan, “The Prediction of Drying Performance of Banana Rings Dried By Osmo-solar Dehydration Method”, JOTAF, c. 19, sy. 2, ss. 227–236, 2022, doi: 10.33462/jotaf.772966.
ISNAD Yıldız, Zehra - Alcan, Veysel. “The Prediction of Drying Performance of Banana Rings Dried By Osmo-Solar Dehydration Method”. Tekirdağ Ziraat Fakültesi Dergisi 19/2 (Mayıs 2022), 227-236. https://doi.org/10.33462/jotaf.772966.
JAMA Yıldız Z, Alcan V. The Prediction of Drying Performance of Banana Rings Dried By Osmo-solar Dehydration Method. JOTAF. 2022;19:227–236.
MLA Yıldız, Zehra ve Veysel Alcan. “The Prediction of Drying Performance of Banana Rings Dried By Osmo-Solar Dehydration Method”. Tekirdağ Ziraat Fakültesi Dergisi, c. 19, sy. 2, 2022, ss. 227-36, doi:10.33462/jotaf.772966.
Vancouver Yıldız Z, Alcan V. The Prediction of Drying Performance of Banana Rings Dried By Osmo-solar Dehydration Method. JOTAF. 2022;19(2):227-36.