Kinetic Model And Effective Diffusivity Of Frozen-Dryed European Blueberry (Vaccinium Myrtillus)

Öz

In current study, the freeze-drying (FD) method has been investigated. This method is the healthiest drying method that used in recent years by extending the shelf life of the products and preserving the beneficial flavors in its content. Antioxidant, antimicrobial, antidiabetic, anti-inflammatory, antiseptic, etc., are the most emphasized role among the berries. Thus, blueberry is one of the great aspects to be a case for drying. Blueberry (Vaccinium Myrtillus), which is an opulent source of many phenolic compounds with known properties, has been determined. In the study, blueberries by the weight of 100 g and with a thickness of 5 mm were placed in the drying device, and the data were processed by observing the weight loss every two hours after being subjected to the drying process for 14 hours. 8 different kinetic drying models were applied to the acquired data using the Matlab program. As a result of the application, the estimated standard errors (RMSE), chi-square (X2), regression coefficients (R2) were calculated, error analysis was performed, R2, X2, and RMSE values were found, as 1.4686 ×10-2, 2.875×10-4 and 9.978 ×10-1. According to these results, it was determined that the most suitable model is the Page model. Also, the effective diffusivity coefficients for blueberries were calculated as 2.57665 × 10-12 m2/s.

Anahtar Kelimeler

• Drying kinetics
• drying of european blueberry
• kinetic drying model
• page model

Dondurarak Kurutulan Yaban Mersininin (Vaccinium Myrtillus) Kinetik Modeli Ve Efektif Difüzivitesi

Öz

Bu çalışmada dondurarak kurutma (FD) yöntemi kullanılmıştır. Bu yöntem, ürünlerin raf ömrünü uzatması ve içeriğindeki faydalı aromaları koruması ile son yıllarda kullanılan ve en sağlıklı olarak gösterilen kurutma yöntemidir. Kurutmak için meyveler arasında önemli bir yere sahip olan antioksidan, antimikrobiyal, antiseptik vb. özelliklere sahip meyve olan yaban mersini (Vaccinium Myrtillus) kullanılmıştır. Çalışmada 100 gr ve 5 mm et kalınlığına sahip yaban mersinleri kurutma cihazının içerisine yerleştirilmiş, 14 saat kurutma işlemine tabi tutularak her iki saatte bir ağırlık kayıpları gözlemlenerek veriler işlenmiştir. Elde edilen verilere Matlab programı kullanılarak 8 farklı kinetik kurutma modeli uygulanmıştır. Uygulama sonucunda tahmini standart hatalar olan (RMSE), ki-kare (X2), regresyon katsayıları (R2) hesaplanmış, hata analizleri yapılmış ve R2, X2, RMSE değerleri sırasıyla 0,014686, 2,875 x 10-4 ve 0,9978 olarak bulunmuştur. Bu sonuçlara göre en uygun modelin Page modeli olduğu belirlenmiştir. Ayrıca yaban mersini için efektif difüzivite katsayılarının 2.57665 × 10-12 m2/s olarak hesaplanmıştır.

Anahtar Kelimeler

• Kurutma kinetiği
• Page model.
• yaban mersininin kurutulması
• kinetik kurutma modeli
• page model

Destekleyen Kurum

Karabük Üniversitesi

Kaynakça

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