ÇEŞİTLİ KALINLIKLARA SAHİP KİVİ DAMARLARININ DONDURULMASI VE KURUTMA İŞLEMİNİN İNCELENMESİ
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Tarih
2021-02-12
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info:eu-repo/semantics/openAccess
Özet
Çalışmada, kivi meyvesi 5 mm ve 7 mm olarak çeşitli kalınlıklarda dilimlenmiş ve bu dilimlenmiş örnekler dondurarak kurutma cihazına yerleştirilmiştir. Kurutma işlemi sırasında numunelerin ağırlık kayıpları ölçüldü ve kaydedildi ve bu ölçümler kullanılarak kinetik kurutma modelleri yapıldı. Toplam 14 saat süren deneyde her iki saatte bir 100 g ağırlığındaki kivi dilimlerinin ağırlık kayıpları ölçüldü ve nem oranları (MR) da hesaplandı. Deneysel sonuçlar ışığında, MATLAB yazılımı kullanılarak 8 farklı kinetik kurutma modeli gerçekleştirilmiştir. Sonuç olarak, 5 mm ve 7 mm kalınlıklarında en düşük indirgenmiş X-kare (X2) değerleri sırasıyla 8.261x10-6 ve 1.705x10-5, kök ortalama Kare hata değerleri (RMSE) sırasıyla 0.002865 ve 0.004146 idi. Ayrıca, her iki kalınlık için belirleme katsayısı (R2) 0.9999 olarak hesaplandı ve bu da 1'e en yakın sonuçtu. 8 farklı kinetik kurutma modeli arasında, logaritmik model kivi ürünleri için uygun bir kinetik kurutma modeli olarak seçilmiştir. Nem içeriği ve kuruma hızı göz önüne alındığında, 7 mm kalınlığında kivi dilimlerinin kuruma hızının daha yüksek nem içeriği nedeniyle yavaş bir davranış sergilediği görülmüştür. Ayrıca, 5 mm ve 7 mm kalınlıktaki numuneler için etkili difüzivite katsayılarının sırasıyla 2.25 × 10-10 m2/s ve 3.28 × 10-10 m2/s olarak hesaplandığı belirlenmiştir.
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 weight losses of the specimens were measured and saved during the drying process and kinetic drying models were performed using those measurements. The weight losses of each kiwi slices in 100 gr weight were measured every two hours in the experiment lasting 14 hours in total and moisture ratios (MR) were calculated as well. In light of the experimental results, 8 different kinetic drying models were performed using MATLAB software. As a result, the lowest reduced chi-square (X2) 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 (R2) 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 × 10-10 m2/s and 3.28 × 10-10 m2/s respectively."
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 weight losses of the specimens were measured and saved during the drying process and kinetic drying models were performed using those measurements. The weight losses of each kiwi slices in 100 gr weight were measured every two hours in the experiment lasting 14 hours in total and moisture ratios (MR) were calculated as well. In light of the experimental results, 8 different kinetic drying models were performed using MATLAB software. As a result, the lowest reduced chi-square (X2) 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 (R2) 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 × 10-10 m2/s and 3.28 × 10-10 m2/s respectively."
Açıklama
Anahtar Kelimeler
Kurutma kinetik, kivi kurutma, kinetik kurutma modeli, logaritmik model., Drying kinetic, Drying of kiwi, Kinetic drying model, Logarithmic model.
