Trabzon Hurmasının (Diospyros kaki L.) Kuruma Davranışının Deneysel İncelenmesi

Ahmet Kaya, Muhammed Safa Kamer, H. Emre Şahin
3.083 960

Öz


Bu çalıflmada dondurarak kurutulmufl cennet elması püresinin kuruma kineti¤inin belirlenmesihedeflenmifltir. Deneysel veriler teorik (Fick’in Difüzyon Yasası) ve on farklı ince tabaka kurutmamodeli kullanılarak modellenmifltir. Bunlara ek olarak, etkin difüzyon katsayısı ve kuruma zamanınaba¤lı olarak meydana gelen renk de¤iflimi belirlenmifltir. Uygun modelin seçilmesinde en yüksek R2de¤eri ve en düflük RMSE ve F2de¤erleri kriter olarak seçilmifltir. Bu kriterlere ba¤lı olarak, kurumaifllemi boyunca cennet elması püresinin nem oranı de¤erlerini en iyi Logaritmik modelin (R2=0.994,RMSE=0.0250 ve F2=0.0009) temsil etti¤i belirlenmifltir. Cennet elması püresinin etkin difüzyon katsayısı(Deff) Fick’ in Difüzyon Yasası ile belirlenmifl ve 7.302 x10-10m2/s olarak bulunmufltur. Kurutma ifllemiboyunca kuruma zamanına ba¤lı olarak L* de¤erinin arttı¤ı; a* ve b* de¤erlerinin ise azaldı¤ı gözlenmiflve toplam renk de¤iflimi 32.20 olarak hesaplanmıfltır

Anahtar kelimeler


Cennet elması, dondurarak kurutma, ince tabaka modelleme, etkin difüzyonkatsayısı, renk de¤iflimi

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