Effect of variable microwave-convective methods on the physico-chemical and energy consumption properties of fruit chips produced from Bottom Waste Göksulu Pears

Öz

Due to the moisture content of Göksulu pear, it is not possible to store and consume it for a long time. For this reason, it is subjected to a drying process in order to extend its shelf life and provide access in all seasons. In this study, fruits fallen at the bottom of trees were used to evaluate waste. The effects of D1 and D2 drying methods as microwave, hybrid (convective+microwave) and variable methods were investigated to produce Göksulu pear chips. Drying rate, moisture content, color, hardness, effective moisture diffusion, specific moisture absorption rate (SMER) and specific energy consumption (SEC) parameters of the drying processes were investigated. Drying methods affected drying kinetics, quality parameters and energy consumption values. In the drying processes, the drying rate varied between 0.0115-0.7906 g moisture g dry 𝑚𝑎𝑡𝑡𝑒𝑟−1mi. Drying processes could not preserve other color values except chroma value. Effective moisture diffusion values were determined to vary between 4.04-7.72x10-7 𝑚2 𝑠−1. It was determined that SMER values varied between 0.00083-0.00218 kg 𝑘𝑊ℎ−1, and SEC values varied between 89.49-232.34 kWh 𝑘𝑔−1. It was determined that the total energy consumption values of the drying processes varied between 0.271-0.426 kWh. Within the scope of the study, the variable D1 drying method is recommended in the production of Göksulu pear chips.

Anahtar Kelimeler

• Fruit chips
• Drying process
• Variable method
• Quality parameters
• Energy analysis

Dip döküntü Göksulu Armutlardan üretilen meyve cipsinin fiziko-kimyasal ve enerji tüketim özelliklerine değişken mikrodalga-konvektif yöntemlerin etkisi

Öz

Göksulu armut nem içeriğinden dolayı uzun süre depolama ve tüketim olanağı bulunmamaktadır. Bu nedenle raf ömrünü uzatmak ve her mevsim erişim sağlayabilmek amacıyla kurutma işlemine tabi tutulmaktadır. Bu çalışmada, atıkları değerlendirmek amacıyla ağaç diplerine dökülmüş olan meyveler kullanılmıştır. Göksulu armut cipsi üretmek için mikrodalga, hibrit (konvektif+mikrodalga) ve değişken yöntemler olarak D1 ve D2 kurutma yöntemlerinin etkisi araştırılmıştır. Kurutma işlemlerinin kuruma oranı, nem oranı, renk, sertlik, efektif nem difüzyonu, özgül nem çekme oranı (SMER) ve özgül enerji tüketimi (SEC) parametreleri araştırılmıştır. Kurutma yöntemleri kuruma kinetiği, kalite parametreleri ve enerji tüketim değerlerini etkilemiştir. Kurutma işlemlerinde kuruma oranı 0.0115-0.7906 g nem g kuru 𝑚𝑎𝑑𝑑𝑒−1.𝑑𝑘. aralığında değişmiştir. Kurutma yöntemleri kroma değeri hariç diğer renk değerlerini koruyamamıştır. Efektif nem difüzyon değerleri 4.04-7.72x10-7 𝑚2 𝑠−1 aralığında değiştiği belirlenmiştir. SMER değerleri 0.00083-0.00218 kg 𝑘𝑊ℎ−1 arasında, SEC değerleri 89.49-232.34 kWh 𝑘𝑔−1 arasında değiştiği tespit edilmiştir. Kurutma işlemlerinin toplam enerji tüketim değerleri ise 0.271-0.426 kWh arasında değiştiği belirlenmiştir. Çalışma kapsamında Göksulu armut cipsi üretiminde değişken olan D1 kurutma yöntemi önerilmektedir.

Anahtar Kelimeler

• Meyve cipsi
• Kurutma işlemi
• Değişken yöntem
• Kalite parametleri
• Enerji analizleri

Kaynakça

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