Doğal ve Kültür Kuşkonmazının Kızılötesi Kurutulması: Enerji Girdisinin Kurutma Özellikleri ve Fizikokimyasal Kalite Üzerindeki Etkisi

Öz

Bu çalışmanın amacı, kuşkonmazın kurutma kinetiğini ilk kez kızılötesi kurutma yöntemi kullanarak araştırmaktır. Bu çalışmada, doğal ve kültür kuşkonmazı örneklerinin kurutma özellikleri 104, 125, 167 ve 209 W güç seviyelerinde incelenmiştir. Doğal kuşkonmaz örnekleri için kurutma süreleri sırasıyla 104, 125, 167 ve 209 W için 90, 75, 60 ve 45 dakika olarak bulunmuştur. Öte yandan, kültür kuşkonmazı örneklerinde bu süreler sırasıyla 104, 125, 167 ve 209 W için 120, 105, 90 ve 75 dakika olarak belirlenmiştir. İstatistiksel parametre hesaplamalarına göre doğal kuşkonmaz örneklerinin R², RMSE ve χ² değerleri sırasıyla 0.9938 ile 0.9995, 0.000062 ile 0.000779 ve 0.007128 ile 0.023547 arasında değişmiştir. Kültür kuşkonmazı örneklerinde ise bu değerler sırasıyla 0.9919 ile 0.9999, 0.000016 ile 0.001343 ve 0.000738 ile 0.027984 arasında bulunmuştur. Her iki ürün için de, kızılötesi güç arttıkça etkili nem difüzivitesi değerleri artmıştır. Doğal kuşkonmaz örnekleri için Deff değerleri sırasıyla 104, 125, 167 ve 209 W için 7.02 × 10⁻¹⁰, 1.19 × 10⁻⁹, 1.53 × 10⁻⁹ ve 1.90 × 10⁻⁹ m² s⁻¹ olarak hesaplanmıştır. Bununla birlikte, kültür kuşkonmazı örnekleri için Deff değerleri 104, 125, 167 ve 209 W için sırasıyla 4.28 × 10⁻⁹, 4.84 × 10⁻⁹, 6.16 × 10⁻⁹ ve 7.35 × 10⁻⁹ m² s⁻¹ olarak bulunmuştur. Her iki kuşkonmaz örneğinde de 104 W kızılötesi güçte yüksek L ve düşük a/b değerleri elde edilmiştir. Aghbashlo ve ark. modellemesi, kuşkonmaz örneklerinin kurutulmasında kullanılacak en uygun model olarak kabul edilmiştir. Renk analizi sonuçlarına göre, hem doğal hem de kültür kuşkonmaz örneklerinde en iyi kurutulmuş ürün 104 W güç seviyesinde elde edilmiştir.

Anahtar Kelimeler

• Kuşkonmaz
• renk özellikleri
• etkin nem difüzivitesi
• kızılötesi güç
• kinetik modeller
• ince tabaka kurutma

Infrared Drying of Natural and Cultivated Asparagus: Effect of Energy Input on the Drying Characteristics and Physicochemical Quality

Öz

The aim of this study is to investigate the drying kinetics of asparagus using the infrared drying method for the first time. In the present study, drying characteristics of both natural and cultivated asparagus samples were examined at 104, 125, 167, and 209 W power levels. The drying times for natural asparagus samples were found to be 90, 75, 60, and 45 minutes at 104, 125, 167, and 209 W, respectively. In contrast, the corresponding drying times for cultivated asparagus samples were 120, 105, 90, and 75 minutes at the same power levels. According to the statistical parameter calculations, the R2, RMSE and χ2 values for natural asparagus samples ranged from 0.9938 to 0.9995, 0.000062 to 0.000779, and 0.007128 to 0.023547, respectively. For cultivated asparagus samples, these values ranged from 0.9919 and 0.9999, 0.000016 and 0.001343 and 0.000738, and 0.027984, respectively. For both products, the effective moisture diffusivity values increased with increasing infrared power. The Deff values for natural asparagus samples were calculated as 7.02 x 10-10, 1.19 x 10-9, 1.53 x 10-9, and 1.90 x 10-9 m2 s-1 at 104, 125, 167, and 209 W, respectively. However, the Deff values for cultivated asparagus samples were found to be 4.28 x 10-9, 4.84 x 10-9, 6.16 x 10-9, and 7.35 x 10-9 m2 s-1 at 104, 125, 167, and 209 W, respectively. High L* and low a*/b* values were obtained at an infrared power level of 104 W for both asparagus samples. The Aghbashlo et al. model was identified as the optimal model for describing the drying behavior of asparagus samples. According to the results of the color analysis, the best dried product quality was obtained at the 104 W power level for both natural and cultivated asparagus samples.

Anahtar Kelimeler

• Asparagus
• color characteristics
• effective moisture diffusivity
• infrared power
• kinetic models
• thin-layer drying

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