CONVECTIVE DRYING OF CORNELIAN CHERRY FRUITS (Cornus mas.L): DRYING KINETICS AND DEGRADATION OF VITAMIN C

Yıl 2017, , 406 - 414, 31.07.2017

Bilgehan Polatoğlu , Ayşe Vildan Beşe

https://doi.org/10.28948/ngumuh.341200

Cited By: 4

Öz

   The influence of drying air
temperature and velocity on the drying kinetics and vitamin C degradation of cornelian cherry fruit
(Cornus mas.L) was investigated
using a hot-air convective dryer. Experiments were carried out at 50, 60, 70ºC
air temperature and 0.4, 0.7 and 1,0 m/s air velocity. Shorter drying times were achieved with increasing air
temperature and velocity. Twelve thin-layer drying models were used to determine the thin
layer drying kinetics of cornelian cherry. The best appropriate model was found
as the modified Henderson and Pabis model. The vitamin
C degradation of cornelian cherry fruit was determined in the range of 42-54%.

Anahtar Kelimeler

Cornelian cherry, drying kinetics, modeling, vitamin C

KIZILCIK MEYVESİNİN (Cornus mas. L) KONVEKTİF KURUTULMASI: KURUMA KİNETİĞİ VE C VİTAMİNİ BOZULMASI

Öz

   Kızılcık meyvesinin (Cornus mas L.) kuruma kinetiği ve C
vitamin bozulması üzerine hava sıcaklığı ve hava hızının etkileri bir sıcak hava-konvektif kurutucu
kullanılarak incelendi. Deneyler 50, 60, 70ºC hava sıcaklığı ve 0,4, 0,7 ve 1,0
m/s hava hızlarında gerçekleştirildi. Artan hava sıcaklığı ve hava hızında daha kısa kuruma süreleri
elde edildi. Kızılcığın kuruma kinetiğini belirlemek için on iki
ince tabaka kuruma modeli kullanıldı.
Modifiye Henderson ve Pabis modeli en uygun model olarak bulundu. Kızılcığın C
vitamin bozulması %42-54 aralığında belirlendi.

Anahtar Kelimeler

Kızılcık, kurutma kinetiği, modelleme, vitamin C

Kaynakça

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