Freeze-Drying of Persimmon (Diospyros Kaki) Slices Investigation of Drying Characteristics
Küçük Resim Yok
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Gazi Univ
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study was performed to define the kinetic drying model and to define the effective diffusivity coefficient of the fruit, which is called Diospyros kaki in the literature, from the family of Ebonaceae known as the Persimmon in our country. 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 (X-2), regression coefficients (R-2) were calculated, error analysis was performed, R-2, X-2, and RMSE values were found, as 0.019483, 5.062 x 10(-4) and 0.9558. According to these results, it was determined that the most suitable model is the Page model. Also, the effective diffusivity coefficients for Persimmon (Diospyros Kaki) were calculated as 1.79775 x 10(-10) m(2)/s.
Açıklama
Anahtar Kelimeler
Drying kinetics, drying of Persimmon (Diospyros Kaki), kinetic drying model, page model, effective diffusivity
Kaynak
Journal of Polytechnic-Politeknik Dergisi
WoS Q Değeri
Q4
Scopus Q Değeri
Cilt
26
Sayı
2
