Experimental Investigation of Freeze-Dried of Kanlica Mushroom (Lactarius Salmoncolor)

Basit Öğe Kaydı
dc.authoridAKTAS, MUSTAFA/0000-0003-1187-5120
dc.contributor.authorOngun, Goknur Kayatas
dc.contributor.authorOzkaymak, Mehmet
dc.contributor.authorAcar, Bahadir
dc.contributor.authorAktas, Mustafa
dc.contributor.authorDagdeviren, Abdullah
dc.date.accessioned2024-09-29T16:06:53Z
dc.date.available2024-09-29T16:06:53Z
dc.date.issued2023
dc.departmentKarabük Üniversitesien_US
dc.description.abstractIn this study, it is examined to prevent the formation of toxins by providing drying of the kanlica mushroom, which is unique to Karabuk, by freezing, to extend the shelf life, to take measures against early decay and spoilage. As the dried product, kanlica mushroom, which is an endemic plant, contains high amounts of protein and amino acids. In this study, the 5 mm thick cut kanlica mushroom was placed in a freeze-drying device and the drying process was initiated. Weight losses during drying were recorded and kinetic models were created. In the experiment lasting 14 hours in total, 100 gr. The weights of the canlica mushrooms were measured every two hours and MR (Moisture rates) were calculated. According to our results, the lowest chi-square (X-2) was 1.851 x10(-4) and the estimated standard error (RMSE) value was 0.01358. The correlation value (R-2) was calculated as 0.9988, close to one. The best Page model gave these results from the kinetic models. The effective diffusivity for the Kanlica Mushroom with 5 mm thicknesses can be calculated at about 3.2035x10(-10) m(2)/s. It was confirmed that the calculated effective diffusivity value was within the reference range mentioned in the literature (10(-12) m(2)/s - 10(-8) m(2)/s) for food products.en_US
dc.identifier.doi10.2339/politeknik.991782
dc.identifier.endpage230en_US
dc.identifier.issn1302-0900
dc.identifier.issn2147-9429
dc.identifier.issue1en_US
dc.identifier.startpage223en_US
dc.identifier.trdizinid1236295en_US
dc.identifier.urihttps://doi.org/10.2339/politeknik.991782
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1236295
dc.identifier.urihttps://hdl.handle.net/20.500.14619/7108
dc.identifier.volume26en_US
dc.identifier.wosWOS:000731728800001en_US
dc.identifier.wosqualityN/Aen_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 kanlica mushroom (lactarius salmoncolor)en_US
dc.subjectkinetic drying modelen_US
dc.subjectpage modelen_US
dc.subjecteffective diffusivityen_US
dc.titleExperimental Investigation of Freeze-Dried of Kanlica Mushroom (Lactarius Salmoncolor)en_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
TR-Dizin İndeksli Yayınlar Koleksiyonu