Freeze-Drying of Persimmon (Diospyros Kaki) Slices Investigation of Drying Characteristics

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dc.authoridCOSKUN, TUBA/0000-0003-2274-3481
dc.authoridDagdeviren, Abdullah/0000-0002-5418-4445
dc.contributor.authorDagdeviren, Abdullah
dc.contributor.authorAcar, Bahadir
dc.contributor.authorAlhammadiy, Abdullatif
dc.contributor.authorRoshanaei, Khandan
dc.contributor.authorCoskun, Tuba
dc.contributor.authorInanc, Ozgur
dc.contributor.authorOzkaymak, Mehmet
dc.date.accessioned2024-09-29T16:06:52Z
dc.date.available2024-09-29T16:06:52Z
dc.date.issued2023
dc.departmentKarabük Üniversitesien_US
dc.description.abstractThis 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.en_US
dc.identifier.doi10.2339/politeknik.949139
dc.identifier.endpage494en_US
dc.identifier.issn1302-0900
dc.identifier.issn2147-9429
dc.identifier.issue2en_US
dc.identifier.startpage487en_US
dc.identifier.trdizinid1191103en_US
dc.identifier.urihttps://doi.org/10.2339/politeknik.949139
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1191103
dc.identifier.urihttps://hdl.handle.net/20.500.14619/7106
dc.identifier.volume26en_US
dc.identifier.wosWOS:001081210800001en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherGazi Univen_US
dc.relation.ispartofJournal of Polytechnic-Politeknik Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectDrying kineticsen_US
dc.subjectdrying of Persimmon (Diospyros Kaki)en_US
dc.subjectkinetic drying modelen_US
dc.subjectpage modelen_US
dc.subjecteffective diffusivityen_US
dc.titleFreeze-Drying of Persimmon (Diospyros Kaki) Slices Investigation of Drying Characteristicsen_US
dc.typeArticleen_US

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