Farklı kurutma yöntemi ve taşıyıcı ajan oranlarıyla üretilen kavun tozunun kinetik, enerji tüketimi ve renk değerleri açısından kıyaslanması

Öz

Kurutma, kısaca taze üründen fazla nemi uzaklaştırma işlemi olarak tanımlanabilir. Bu çalışmada, kavun püreleri tozu üretmek için konvektif ve sıcaklık kontrollü mikrodalga kurutucuda 70 ºC sıcaklıkta farklı oranlarda (%5 ve %10) taşıyıcı ajan (sorbitol) ekleyerek kurutulmuştur. Üretilen kavun tozlarının kuruma kinetiği, enerji analizleri ve renk parametleri araştırılmıştır. Kurutma işlemleri arasında en kısa kuruma süresi 38 dakika ile %10 oranında sorbitol eklenerek sıcaklık kontrollü mikrodalga kurutucuda kurutulan örneklerde tespit edilmiştir. Kavun kurutma işlemlerinin kuruma oranları 0.0142-0.1754 g nem g kuru madde-1.dakika arasında değiştiği belirlenmiştir. Efektif difüzyon değerleri 7.05×10-8 ile 7.12x10-7 m2 s-1 arasında değişken değerler aldığı tespit edilmiştir. Kurutma işlemlerine ait ortalama özgül nem çekme aranı ve özgül enerji tüketim değerleri sırasıyla 0.0048-0.0144 kg kWh-1 ve 69.55-210.19 kWh kg-1 aralıklarında değiştiği belirlenmiştir. Üretilen kavun tozlarının sarı/mavi (b) ve kroma (C) renk değerleri açısından istatistiksel olarak anlamlı (p<0.05) bir fark bulunmamıştır. En düşük toplam renk değişim değerleri sıcaklık kontrollü mikrodalga kurutucuda %5 oranında sorbital eklenerek kurutulan örneklerde belirlenmiştir. Kuruma verilerini en iyi Wang-Sing modelinin tahmin ettiği tespit edilmiştir. Kuruma kinetikleri (kuruma oranı, nem oranı ve efektif difüzyon) ve enerji parametreleri (özgül nem çekme oranı ve özgül enerji tüketimi) açısından sıcaklık kontrollü mikrodalga kurutucuda %5 oranında sorbitol kullanılarak kavun tozu üretimi yapılması önerilmektedir.

Anahtar Kelimeler

• Kavun tozu
• Kurutma
• Enerji parametreleri
• Renk
• Matematiksel modelleme

Comparison of melon powder produced with different drying methods and carrier agent ratios in terms of kinetics, energy consumption and color values

Öz

Drying is the process of removing excess moisture from fresh produce. In this study, melon puree powder was produced using a convective and temperature-controlled microwave dryer at 70 °C with two different ratios of the carrier agent sorbitol (5% and 10%). The effects of drying conditions on drying kinetics, energy parameters, and color properties were evaluated. The shortest drying time (38 minutes) was achieved in samples dried with 10% sorbitol in the temperature-controlled microwave dryer. Drying rates ranged from 0.0142 to 0.1754 g moisture g dry matter⁻¹ min⁻¹, while effective moisture diffusivity values varied between 7.05 × 10⁻⁸ and 7.12 × 10⁻⁷ m² s⁻¹. Energy analysis showed that specific moisture extraction rates ranged from 0.0048 to 0.0144 kg kWh⁻¹, and specific energy consumption values ranged from 69.55 to 210.19 kWh kg⁻¹. In terms of color properties, no statistically significant differences (p < 0.05) were observed in yellow/blue (b) and chroma (C) values. However, the lowest total color change was obtained in samples dried with 5% sorbitol using the temperature-controlled microwave system. Among the tested mathematical models, the Wang–Sing model provided the best fit for predicting drying behavior. Considering both drying kinetics and energy efficiency, the use of 5% sorbitol in a temperature-controlled microwave dryer is recommended for producing high-quality melon powder.

Anahtar Kelimeler

• Melon powder
• Drying
• Energy parameters
• Color
• Mathematical modelling

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