Comparative Analysis of Drying Kinetics, Color Change, Energy Consumption, and Mathematical Modeling Methods in Microwave Drying of Mung Bean Sprouts

Öz

Mung bean micro sprouts were dried using five microwave power densities, reducing moisture content from 84.4% to 5.1% (dry basis). Drying time decreased by up to 46% as power increased, but improvements plateaued beyond 14.4 Wg-1. The maximum drying rate reached 8.7 g min-1 at 18 Wg-1. Drying curves showed a fast initial moisture loss followed by slower drying due to sample properties. Fourteen thin-layer drying models were evaluated; the Kulcu model consistently provided the best fit (R² up to 0.9998, RMSE as low as 0.0036), with Midilli and Jena-Das models ranking next. Optimization techniques varied by power: Pattern Search was more effective at lower powers, while Nelder-Mead performed better at higher powers. Error rates mostly stayed below 3%, especially during critical drying phases. Optimal drying conditions balanced efficiency and energy use around 10.8–14.4 Wg-1. Color analysis showed the greatest changes at the lowest (3.6 Wg-1) and highest (18 Wg-1) powers, with luminosity decreasing and redness increasing as power rose. The Kulcu model proved reliable for predicting drying behavior, supporting improved drying system design in industry, balancing drying time, energy consumption, and product quality.

Anahtar Kelimeler

• mung bean
• micro sprout
• energy consumption
• optimization method

Maş Fasulyesi Filizlerinin Mikrodalgada Kurutulması Sürecinde Kurutma Kinetiği, Renk Değişimi, Enerji Tüketimi ve Matematiksel Modelleme Yöntemlerinin Karşılaştırmalı Analizi

Öz

Maş fasulyesi mikro filizleri, beş farklı mikrodalga güç yoğunluğunda kurutularak nem içeriği %84,4’ten %5,1’e (kuru bazda) düşürülmüştür. Güç arttıkça kuruma süresi %46 oranına kadar azalmış, ancak 14,4 Wg⁻¹’in üzerinde bu azalış sınırlı kalmış maksimum kuruma hızı ise 18 Wg⁻¹’de 8,7 g/dakikaya ulaşmıştır. Kuruma eğrileri, örnek özelliklerine bağlı olarak hızlı bir başlangıçtaki nem kaybını, ardından daha yavaş bir kuruma sürecini göstermiştir. On dört ince tabaka kurutma modeli değerlendirilmiş; Kulcu modeli sürekli olarak en iyi uyumu sağlamış (R² 0,9998’e kadar, RMSE 0,0036’ya kadar düşmüştür), ardından Midilli ve Jena-Das modelleri gelmiştir. Optimizasyon teknikleri güce göre farklılık göstermiş; düşük güçlerde Pattern Search daha etkili olurken, yüksek güçlerde Nelder-Mead daha iyi sonuç vermiştir. Hata oranları çoğunlukla %3’ün altında kalmış, özellikle kritik kuruma aşamalarında düşük seviyelerde seyretmiştir. En uygun kurutma koşulları, verimlilik ve enerji kullanımını 10,8–14,4 Wg⁻¹ aralığında dengelemiştir. Renk analizinde en büyük değişimler, en düşük (3,6 Wg⁻¹) ve en yüksek (18 Wg⁻¹) güçlerde gözlenmiş; güç arttıkça parlaklık azalmış, kırmızılık ise artmıştır. Kulcu modeli, kuruma davranışını öngörmede güvenilir bulunmuş ve endüstride geliştirilmiş kurutma sistemi tasarımlarına, kuruma süresi, enerji tüketimi ve ürün kalitesi arasında denge kurulmasına katkı sağlamıştır.

Anahtar Kelimeler

• maş fasülyesi
• mikro filiz
• enerji tüketimi
• optimizasyon yöntemi

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