Freeze dryıng kınetıcs of persımmon puree
Küçük Resim Yok
Tarih
2015
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada dondurarak kurutulmuş cennet elması püresinin kuruma kinetiğinin belirlenmesi hedeşenmiştir. Deneysel veriler teorik (Fick’in Difüzyon Yasası) ve on farklı ince tabaka kurutma modeli kullanılarak modellenmiştir. Bunlara ek olarak, etkin difüzyon katsayısı ve kuruma zamanına bağlı olarak meydana gelen renk değişimi belirlenmiştir. Uygun modelin seçilmesinde en yüksek R2 değeri ve en düşük RMSE ve ?2 değerleri kriter olarak seçilmiştir. Bu kriterlere bağlı olarak, kuruma işlemi boyunca cennet elması püresinin nem oranı değerlerini en iyi Logaritmik modelin (R2=0.994, RMSE=0.0250 ve ? 2 =0.0009) temsil ettiği belirlenmiştir. Cennet elması püresinin etkin difüzyon katsayısı (D eff) Fick’ in Difüzyon Yasası ile belirlenmiş ve 7.302 x10-10 m2/s olarak bulunmuştur. Kurutma işlemi boyunca kuruma zamanına bağlı olarak L* değerinin arttığı; a* ve b* değerlerinin ise azaldığı gözlenmiş ve toplam renk değişimi 32.20 olarak hesaplanmıştır.
This study was intended to determine the drying kinetics of persimmon puree in a freeze drier. Experimental drying data were fitted to theoretical (Fick’s Law of Diffusion) and ten well-known empirical thin layer drying models. in addition, the effective moisture diffusivity and color changes depending on the drying time were determined. the criteria considered for selecting the most suitable model were to obtain the highest R2 and lowest RMSE, and χ 2 values. Depending on these criteria, Logarithmic model (R2=0.994, RMSE=0.0250 and χ2 =0.0009) was chosen to estimate the moisture ratio of persimmon puree during the drying process with a great accuracy. the effective moisture diffusivity (D eff) of freeze dried persimmon puree was calculated by using the Fick’s Law of diffusion model, and it was found to be as 7.302 x10-10 m2/s. During the drying operation L* values increased and a* and b* values of persimmon puree decreased with a total amount of color change (∆ E) of 32.20
This study was intended to determine the drying kinetics of persimmon puree in a freeze drier. Experimental drying data were fitted to theoretical (Fick’s Law of Diffusion) and ten well-known empirical thin layer drying models. in addition, the effective moisture diffusivity and color changes depending on the drying time were determined. the criteria considered for selecting the most suitable model were to obtain the highest R2 and lowest RMSE, and χ 2 values. Depending on these criteria, Logarithmic model (R2=0.994, RMSE=0.0250 and χ2 =0.0009) was chosen to estimate the moisture ratio of persimmon puree during the drying process with a great accuracy. the effective moisture diffusivity (D eff) of freeze dried persimmon puree was calculated by using the Fick’s Law of diffusion model, and it was found to be as 7.302 x10-10 m2/s. During the drying operation L* values increased and a* and b* values of persimmon puree decreased with a total amount of color change (∆ E) of 32.20
Açıklama
Anahtar Kelimeler
Gıda Bilimi ve Teknolojisi
Kaynak
GIDA
WoS Q Değeri
Scopus Q Değeri
Cilt
40
Sayı
1
