Çırpılmış Yumurtaların Dondurarak Kurutma Karakteristiğinin İncelenmesi

Öz

Yumurtalar hem endüstriyel yemekler hem de günlük pişirme işlemlerinde kullanılan, zengin protein kaynağı olan gıdalardan biridir. Dondurarak kurutma, uzun raf ömrü, yüksek nihai kalite ve mükemmel doku elde etmek amacıyla, sıcaklık hassasiyetli bileşenler içeren ürünlerin kurutulmasına yönelik yeni ve umut vaat eden bir kurutma yöntemidir. Dondurarak kurutma işleminde, buz formundaki su muhteviyatı, ürün içerisinden düşük basınç altından süblimasyon yoluyla çıkarılmakta ve işlemin düşük sıcaklıklarda yapılması besin maddesinin içeriğinin ve biyoaktif bileşiklerinin en yüksek düzeyde kontrol edilmesine olanak tanımaktadır. Bu çalışmada, çırpılmış yumurta ürününün dondurarak kurutulması işlemi ve kurutma performansı deneysel olarak incelenmiştir. Deneysel kurutma sonuçları, sekiz farklı kinetik kurutma modeline uygulanmış ve dondurarak kurutma işlemini uygun teorik model belirlenmeye çalışılmıştır. Karşılaştırılan kinetik kurutma modelleri arasında, determinasyon katsayısı (R2) 0,9816, indirgenmiş ki-kare değeri (χ2) 2,74×10-3 ve kök ortalama kare hatası değeri (RMSE) 0,05241 olması sebebiyle Logaritmik Modelin en uygun model olduğu belirlenmiştir. Ayrıca, elde edilen deneysel sonuçlar neticesinde efektif yayılım değeri 4,8454×10-10 m2s-1 olarak bulunmuştur.

Anahtar Kelimeler

• Dondurarak kurutma
• çırpılmış yumurta
• kurutma modelleri
• kuruma hızı
• efektif yayılım

Investigation of the Freeze-Drying Characteristics of Scrambled Eggs

Öz

Eggs are one of the wealthiest protein products and have been widely used in industrial food preparation and daily cooking. Freeze-drying is a novel and promising method for dehydrating products containing temperature-sensitive ingredients to achieve extended shelf life, high quality, and excellent texture. The ice form of water is extracted from the material under low pressure by sublimation, and the lower temperature permits the highest control of the nutrient and bioactive compound as well. This study presents experimentally the determination of the freeze-drying process with scrambled eggs. The kinetic results of the drying process were adapted to the total of eight various empirical drying models in order to define the suitable model representing weight loss through the freeze-drying process. Among the drying models, it has been determined that Logarithmic drying model was the most proper drying model with a determination coefficient of 0.9816, a reduced chi-square of 2.74×10-3, and a root mean square error of 0.05241. The effective diffusivity was found to be as 4.8454×10-10 m2s-1.

Anahtar Kelimeler

• Freeze-drying
• scrambled egg
• drying models
• drying rate
• effective diffusivity

Kaynakça

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