Freeze Drying Process of Kiwi Slices with Various Thicknesses and Investigation Drying Characteristic of Process
Küçük Resim Yok
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Gazi Univ
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In the study, the kiwi fruit was sliced into various thicknesses as 5 mm and 7 mm, and those sliced specimens were put in the freeze-drying device. the mass losses of the specimens were measured and saved during the drying process and kinetic drying models were performed using those measurements. The mass losses of each kiwi slices in 100 g mass were measured every two hours in the experiment lasting 14 hours in total and moisture ratios (MR) were calculated as well. Considering the experimental results, 8 different kinetics drying models were performed using MATLAB software. As a result, the lowest reduced chi-square (X-2) values for 5 mm and 7 mm thicknesses were calculated about 8.261x10(-6) and 1.705x10(-5) respectively, the root means square error values (RMSE) were about 0.002865 and 0.004146, respectively. Also, the coefficient of determination (R-2) for both thicknesses was calculated as 0.9999 which was the highest result closest to 1. Among the 8 different kinetic drying models, the Logarithmic model was chosen as a proper kinetic drying model for kiwi products. When the moisture contents and drying rates were considered it was seen that the drying rate of kiwi slices with 7 mm thickness exhibited slow behavior because of the higher moisture content. Besides, it was determined that the effective diffusivity coefficients for specimens with 5 mm and 7 mm thickness were calculated as 2.25 x 10(-10) m(2)/s and 3.28 x 10(-10) m(2)/s respectively.
Açıklama
Anahtar Kelimeler
Drying kinetics, drying of kiwi, kinetic drying model, logarithmic model
Kaynak
Journal of Polytechnic-Politeknik Dergisi
WoS Q Değeri
Q4
Scopus Q Değeri
Cilt
26
Sayı
1
