İnce tabaka mango dilimlerinin mikrodalga tekniği ile kurutulması

Bu çalışma kapsamında yaş baza göre nem içeriği %89.23±0.45 olan mango dilimleri 100±2 g ağırlığında tartılarak 1000, 750, 500 ve 90 W mikrodalga gücünde ve 50°C sıcaklığında sıcak havayla kurutma yöntemi ile yaş baza göre nem içeriği %12.75±0.17 oluncaya dek kurutulmuştur. Kurutma işlemleri 1000, 750, 500 ve 90 W mikrodalga kurutma seviyeleri için sırasıyla 7.5, 12, 18.5 ve 111 dakika; 50°C sıcaklık seviyesinde ise 255 dakika sürmüştür. Kurutma verileri 13 farklı ince tabaka kurutma modeli ile modellenmiştir. Regresyon katsayısının (R2) en büyük olduğu, standart hata (SEE), ki kare (χ2) ve ortalama karesel hatanın (RMSE) en küçük olduğu model en iyi model olarak seçilmiştir. Buna göre 1000, 500 ve 90 W mikrodalga kurutma deneylerinden elde edilen verilere en yakın sonuçları veren kurutma modelinin Jena & Das modeli olduğu belirlenmiştir. Buna karşın 750 W mikrodalga gücünde ve 50°C sıcaklıktaki kurutma işlemlerinde deneysel verilere en yakın tahmin sonuçlarını veren modelin Alibas modeli olduğu saptanmıştır. Çalışmada ayrıca mikrodalga kurutma tekniği ve sıcak hava ile kurutulan mango dilimlerinin renk değerleri (L, a, b, C ve α) de saptanmış olup taze ürünün renk değerleri ile karşılaştırmalı olarak verilmiştir. Buna göre taze ürüne en yakın renk değerinin 750 ve 500 W mikrodalga seviyelerinde elde edildiği, mikrodalga enerjisinin artırılması ya da azaltılmasının renk özellikleri üzerinde olumsuz etkilere neden olduğu belirlenmiştir.

Drying of thin layer mango slices with microwave technique

In this study, mango slices with 100 (±2) g weight and 89.23% (±0.45) moisture content on wet basis were microwave dried at 1000, 750, 500 and 90 W microwave powers and hot-air dried at 50°C temperature, until the moisture content fell down to 12.75% (±0.17) on wet basis. Microwave drying processes at 1000, 750, 500 and 90 W power levels were completed within 7.5, 12, 18.5 and 111 min, whereas hot-air drying process at 50°C temperature was completed within 255 min. Drying data were modeled with 13 different drying models. Models whose coefficient of regression (R2) are highest and standard error of estimated (SEE), root mean square error (RMSE) and chi-square (χ2) are lowest were chosen to be the most appropriate models. According to this, the best model at 1000, 500 and 90 W microwave powers in terms of the closest values between experimental data and predicted data was determined to be Jena & Das model. On the other hand, the color parameters (L, a, b, C ve α) of dried mango slices were also determined and compared with color parameters of fresh mango slices in this study. According to this, the best color parameters were obtained in the microwave drying at 750 and 500 W microwave power levels. The decreasing or increasing of microwave power levels caused negative effects under the dried mango slices in terms of the color parameters.

Keywords:

Mango Microwave drying, modeling, color hot-air drying,

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