Dondurarak Kurutulan Kanlıca Mantarının (Lactarius Salmonicolor) Deneysel Olarak İncelenmesi

Öz

Yaptığımız bu çalışmada, Karabük’e özgü olan kanlıca mantarının dondurarak kurutulması sağlanarak afla toksin oluşumuna engel olunması, raf ömrü uzatımı, erken çürüme ve bozulmaya karşı önlem alınması hedeflenmektedir. Kurutulan ürün olarak, endemik bir bitki olan yüksek miktarda protein ve amino asit içeren kanlıca mantarı kullanılmıştır. Literatürde, konu ile alakalı direkt çalışma bulunmamaktadır. Bu çalışmada 5 mm kalınlığında kesilen kanlıca mantarı dondurarak kurutma cihazına konularak kurutma işlemi başlatılmıştır. Kurutma sırasında ağırlık kayıpları belirlenip kinetik modelleri oluşturulmuştur. Toplam süre 14 saat olarak belirlenen deneyde 100 gr. kanlıca mantarının her iki saatte bir ağırlıkları ölçülüp MR (Nem oranları) hesaplanmıştır. Bulduğumuz sonuçlara göre en düşük khi-kare (X2) 1,851 x10-4 ve tahmini standart hata (RMSE) değeri 0,01358 olarak bulunmuştur. Korelasyon değeri (R2) ise bire yakın olacak şekilde 0,9988 olarak hesaplanmıştır. Kinetik modellerden bu sonuçları en iyi Page modeli vermiştir. 5 mm kalınlıktaki Kanlıca Mantarı için efektif yayılma gücü yaklaşık 3.2035×10-10 m2/s olarak hesaplanmıştır. Hesaplanan efektif yayılım değerinin, gıda ürünleri için literatürde belirtilen (10-12 m2/s – 10-8 m2/s) referans aralığında olduğu doğrulanmıştır.

Anahtar Kelimeler

• Kurutma kinetiği
• kanlıca mantarının kurutulması
• kinetik kurutma modeli
• page model
• efektif difüzite

Experimental Investigation Of Freeze-Dried Kanlıca Mushroom (Lactarius Salmonicolor).

Öz

In this study, it is examined to prevent the formation of toxins by providing drying of the kanlıca mushroom, which is unique to Karabük, by freezing, to extend the shelf life, to take measures against early decay and spoilage. As the dried product, kanlıca mushroom, which is an endemic plant, contains high amounts of protein and amino acids. In this study, the 5 mm thick cut kanlıca mushroom was placed in a freeze-drying device and the drying process was initiated. Weight losses during drying were recorded and kinetic models were created. In the experiment lasting 14 hours in total, 100 gr. The weights of the canlica mushrooms were measured every two hours and MR (Moisture rates) were calculated. According to our results, the lowest chi-square (X2) was 1.851 x10-4 and the estimated standard error (RMSE) value was 0.01358. The correlation value (R2) was calculated as 0.9988, close to one. The best Page model gave these results from the kinetic models. The effective diffusivity for the Kanlıca Mushroom with 5 mm thicknesses can be calculated at about 3.2035×10-10 m2/s. It was confirmed that the calculated effective diffusivity value was within the reference range mentioned in the literature (10-12 m2/s – 10-8 m2/s) for food products.

Anahtar Kelimeler

• Drying kinetics
• drying of kanlıca mushroom(lactarius salmoncolar)
• kinetic drying model
• page model
• effective diffusivity

Kaynakça

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