Determination freeze-drying characteristics of ottoman strawberries

Basit Öğe Kaydı
dc.authoridDagdeviren, Abdullah/0000-0002-5418-4445
dc.contributor.authorAcar, Bahadir
dc.contributor.authorDagdeviren, Abdullah
dc.contributor.authorYildiz, Busra Meryem
dc.contributor.authorOzkaymak, Mehmet
dc.date.accessioned2024-09-29T16:08:16Z
dc.date.available2024-09-29T16:08:16Z
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 ottoman strawberries in the literature. In the study, strawberries 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 (X2), regression coefficients (R2) were calculated, error analysis was performed, R2, X2, and RMSE values were found, as 9,998x10-1, 6,993x10-5 and 0.7242x10-2. According to these results, the model of strawberry was determined that the most suitable model is the Page model. Also, the effective diffusivity coefficients for ottoman strawberries were calculated as 2.73286 x 10-10 m2/s. It was confirmed that the calculated effective diffusivity value was within the reference range mentioned in the literature (10-12 m2/s - 10-8 m2/s) for food products.en_US
dc.identifier.doi10.35378/gujs.1036394
dc.identifier.endpage1257en_US
dc.identifier.issn2147-1762
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85171460454en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage1247en_US
dc.identifier.urihttps://doi.org/10.35378/gujs.1036394
dc.identifier.urihttps://hdl.handle.net/20.500.14619/7447
dc.identifier.volume36en_US
dc.identifier.wosWOS:001108851000027en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherGazi Univen_US
dc.relation.ispartofGazi University Journal of Scienceen_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 Strawberryen_US
dc.subjectKinetic drying modelen_US
dc.subjectPage modelen_US
dc.subjectEffective diffusivityen_US
dc.titleDetermination freeze-drying characteristics of ottoman strawberriesen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu