Convective Drying of the Zucchini Slices; Impact of Pretreatments on the Drying Characteristics and Color Properties, Evaluation of Artificial Neural Network Modeling and Thin-Layer Modeling

Tolga Kağan Tepe; Negin Azarabadi; Fadime Begüm Tepe

doi:10.31466/kfbd.1373651

TR EN

Kabak Dilimlerinin Konvektif Kurutulması; Ön İşlemlerin Kurutma Karakteristikleri ve Renk Özellikleri Üzerine Etkisi, Yapay Sinir Ağı Modellemesi ve İnce Tabaka Modellemesinin Değerlendirilmesi

Öz

Bu çalışmada, sitrik asit, sıcak suda haşlama ve ultrason ön işlemlerinin kabak dilimlerinin kurutulması, renk özelliklerine etkisi ile yapay sinir ağı (YSA) ve ince tabaka modellemesinin karşılaştırılması araştırılmıştır. Uygulanan ön işlemler kuruma hızını arttırmış ve kuruma süresini azaltmıştır. Ultrason ön işleminin en etkili ön işlem olduğu görülmüş ve kuruma süresindeki azalma oranı 40% olarak tespit edilmiştir. Ayrıca, kütle transferi ve nem difüzyonu olayları, kurutma hızının artışına bağlı olarak ön işlemlerden olumlu yönde etkilenmiştir. Ultrason ön işlemi ile en yüksek kütle transfer katsayısı (hm), Dincer ve Dost modeline göre nem difüzyonu (D) ve Crank denklemi ile hesaplanan efektif nem difüzyonu değerlerine (Deff) ulaşılmıştır. Öte yandan, Midilli ve Küçük, Parabolik ve Page ince tabaka modelleri arasında en iyi tahminleri vermiştir. Bununla birlikte, YSA modellemesi, daha yüksek determinasyon katsayısı (R2) ve daha düşük kök ortalama karesel hata (KOKH) değerleri nedeniyle ince tabaka modellerine kıyasla daha iyi performans göstermiştir. Kabak dilimlerinin renk özellikleri kurutma işlemlerinden etkilenmiştir. Genel olarak, kabak dilimlerinin kırmızılığı ve sarılığı artmış, ancak açıklık değeri istatistiksel olarak anlamlılık göstermemiştir. Ayrıca, sitrik asit ön işlemi en düşük toplam renk farkını (∆E) vermiştir.

Anahtar Kelimeler

Kabak, Kurutma, Modelleme, Ön işlem, Kütle Transferi

Convective Drying of the Zucchini Slices; Impact of Pretreatments on the Drying Characteristics and Color Properties, Evaluation of Artificial Neural Network Modeling and Thin-Layer Modeling

Öz

This study focused on the impact of citric acid, hot water blanching, and ultrasound pretreatment on the drying of zucchini slices, color properties, and the comparison of artificial neural network (ANN) and thin-layer modeling. The pretreatments enhanced the drying rate and reduced drying time. Ultrasound pretreatment was observed as the most effective, with a reduction rate of the drying time as 40%. Besides, mass transfer and moisture diffusion phenomena were positively affected by pretreatments, depending on the increment of the drying rate. The highest mass transfer coefficient (hm), moisture diffusivity (D) by the Dincer and Dost model, and effective moisture diffusivity (Deff) by the Crank equation were obtained with ultrasound pretreatment. On the other hand, Midilli and Kucuk, Parabolic, and Page gave the best predictions among the thin-layer models. However, ANN modeling had a better performance than thin-layer modeling due to a higher determination coefficient (R2) and lower root mean square error (RMSE) values. Color properties of the zucchini slices were affected by drying processes. In general, the redness and yellowness of the zucchini slices increased; however, lightness did not show statistical significance. Additionally, citric acid pretreatment gave the lowest total color difference (∆E).

Anahtar Kelimeler

Zucchini, Drying, Modeling, Pretreatments, Mass Transfer

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Gıda Mühendisliği

Bölüm

Araştırma Makalesi

Yazarlar

Tolga Kağan Tepe ^*
0000-0003-0484-7295
Türkiye

Negin Azarabadi
0000-0002-3540-3550
Türkiye

Fadime Begüm Tepe
0000-0003-4989-5354
Türkiye

Yayımlanma Tarihi

15 Mart 2024

Gönderilme Tarihi

10 Ekim 2023

Kabul Tarihi

27 Ocak 2024

Yayımlandığı Sayı

Yıl 2024 Cilt: 14 Sayı: 1

DOI

https://doi.org/10.31466/kfbd.1373651

IZ

https://izlik.org/JA35AB43BP

APA

Tepe, T. K., Azarabadi, N., & Tepe, F. B. (2024). Convective Drying of the Zucchini Slices; Impact of Pretreatments on the Drying Characteristics and Color Properties, Evaluation of Artificial Neural Network Modeling and Thin-Layer Modeling. Karadeniz Fen Bilimleri Dergisi, 14(1), 168-193. https://doi.org/10.31466/kfbd.1373651

AMA

1.Tepe TK, Azarabadi N, Tepe FB. Convective Drying of the Zucchini Slices; Impact of Pretreatments on the Drying Characteristics and Color Properties, Evaluation of Artificial Neural Network Modeling and Thin-Layer Modeling. KFBD. 2024;14(1):168-193. doi:10.31466/kfbd.1373651

Chicago

Tepe, Tolga Kağan, Negin Azarabadi, ve Fadime Begüm Tepe. 2024. “Convective Drying of the Zucchini Slices; Impact of Pretreatments on the Drying Characteristics and Color Properties, Evaluation of Artificial Neural Network Modeling and Thin-Layer Modeling”. Karadeniz Fen Bilimleri Dergisi 14 (1): 168-93. https://doi.org/10.31466/kfbd.1373651.

EndNote

Tepe TK, Azarabadi N, Tepe FB (01 Mart 2024) Convective Drying of the Zucchini Slices; Impact of Pretreatments on the Drying Characteristics and Color Properties, Evaluation of Artificial Neural Network Modeling and Thin-Layer Modeling. Karadeniz Fen Bilimleri Dergisi 14 1 168–193.

IEEE

[1]T. K. Tepe, N. Azarabadi, ve F. B. Tepe, “Convective Drying of the Zucchini Slices; Impact of Pretreatments on the Drying Characteristics and Color Properties, Evaluation of Artificial Neural Network Modeling and Thin-Layer Modeling”, KFBD, c. 14, sy 1, ss. 168–193, Mar. 2024, doi: 10.31466/kfbd.1373651.

ISNAD

Tepe, Tolga Kağan - Azarabadi, Negin - Tepe, Fadime Begüm. “Convective Drying of the Zucchini Slices; Impact of Pretreatments on the Drying Characteristics and Color Properties, Evaluation of Artificial Neural Network Modeling and Thin-Layer Modeling”. Karadeniz Fen Bilimleri Dergisi 14/1 (01 Mart 2024): 168-193. https://doi.org/10.31466/kfbd.1373651.

JAMA

1.Tepe TK, Azarabadi N, Tepe FB. Convective Drying of the Zucchini Slices; Impact of Pretreatments on the Drying Characteristics and Color Properties, Evaluation of Artificial Neural Network Modeling and Thin-Layer Modeling. KFBD. 2024;14:168–193.

MLA

Tepe, Tolga Kağan, vd. “Convective Drying of the Zucchini Slices; Impact of Pretreatments on the Drying Characteristics and Color Properties, Evaluation of Artificial Neural Network Modeling and Thin-Layer Modeling”. Karadeniz Fen Bilimleri Dergisi, c. 14, sy 1, Mart 2024, ss. 168-93, doi:10.31466/kfbd.1373651.

Vancouver

1.Tolga Kağan Tepe, Negin Azarabadi, Fadime Begüm Tepe. Convective Drying of the Zucchini Slices; Impact of Pretreatments on the Drying Characteristics and Color Properties, Evaluation of Artificial Neural Network Modeling and Thin-Layer Modeling. KFBD. 01 Mart 2024;14(1):168-93. doi:10.31466/kfbd.1373651

Karadeniz Fen Bilimleri Dergisinde yayınlanan makaleler Creative Commons Attribution-NonCommercial 4.0 International kapsamında lisanslanmıştır.

Convective Drying of the Zucchini Slices; Impact of Pretreatments on the Drying Characteristics and Color Properties, Evaluation of Artificial Neural Network Modeling and Thin-Layer Modeling

Kabak Dilimlerinin Konvektif Kurutulması; Ön İşlemlerin Kurutma Karakteristikleri ve Renk Özellikleri Üzerine Etkisi, Yapay Sinir Ağı Modellemesi ve İnce Tabaka Modellemesinin Değerlendirilmesi

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Convective Drying of the Zucchini Slices; Impact of Pretreatments on the Drying Characteristics and Color Properties, Evaluation of Artificial Neural Network Modeling and Thin-Layer Modeling

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