Freeze Drying Process of Kiwi Slices with Various Thicknesses and Investigation Drying Characteristic of Process

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dc.authoridDagdeviren, Abdullah/0000-0002-5418-4445
dc.authoridRobleh GUINALEH, Abdillahi/0000-0001-6770-9565
dc.contributor.authorAcar, Bahadir
dc.contributor.authorDagdeviren, Abdullah
dc.contributor.authorOzkaymak, Mehmet
dc.contributor.authorGuinaleh, Abdillahi Robleh
dc.date.accessioned2024-09-29T16:06:52Z
dc.date.available2024-09-29T16:06:52Z
dc.date.issued2023
dc.departmentKarabük Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.2339/politeknik.796237
dc.identifier.endpage423en_US
dc.identifier.issn1302-0900
dc.identifier.issn2147-9429
dc.identifier.issue1en_US
dc.identifier.startpage415en_US
dc.identifier.trdizinid1236311en_US
dc.identifier.urihttps://doi.org/10.2339/politeknik.796237
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1236311
dc.identifier.urihttps://hdl.handle.net/20.500.14619/7101
dc.identifier.volume26en_US
dc.identifier.wosWOS:001022165400040en_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 kiwien_US
dc.subjectkinetic drying modelen_US
dc.subjectlogarithmic modelen_US
dc.titleFreeze Drying Process of Kiwi Slices with Various Thicknesses and Investigation Drying Characteristic of Processen_US
dc.typeArticleen_US

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