Mikrodalga Fırında Limon Kurutma: Kinetiği ve Modellenmesi

Bu çalışmada mikrodalga fırında limonun ince tabaka kuruma kinetiği incelendi. 8 mm kalınlıktaki limondilimleri 90, 180, 360 ve 600 W mikrodalga (2450 MHz) çıkış güçlerinde kurutuldu ve zamanla limon kütlesinindeğişimi takip edildi. Mikrodalga çıkış gücündeki artma ile kuruma hızının arttığı görüldü. 90, 180, 360 ve 600W mikrodalga çıkış güçlerinde nihai nem içeriklerine sırasıyla 52, 16, 8 ve 5.5 dk sonunda ulaşıldı. Deneyselverileri değerlendirmek için literatürde önerilmiş olan Page, Henderson & Pabis ve Logaritmik ince tabakkuruma modelleri kullanıldı. Modeller arasındaki kıyaslama R2 , 2ve RMSE istatistiki parametrelerikullanılarak yapıldı. Kullanılan modeller arasında Page modelinin limonun mikrodalga kuruma davranışınıtemsil eden en iyi model olduğu görüldü.

Lemon Drying in Microwave Oven: Kinetics and Modeling

Thin-layer drying kinetics of lemon was investigated by using microwave oven in this study. Lemon sliceswith 8 mm thick were dried at different microwave output power (90, 180, 360, 600 W at 2450 MHz frequency)and monitored pairs of drying time and lemon mass. It was observed that drying rate of lemon increased withincreasing of the microwave output power. The final moisture contents of lemon for 90, 180, 360 and 600 Wmicrowave output power were obtained at end of 52, 16, 8 and 5.5 min drying time, respectively. Page,Henderson & Pabis and Logarithmic thin layer drying models, available in the literature were used to evaluatethe experimental data. All the models were compared according to statistical parameters; i.e. model efficiency(R2), chi-square (2) and root mean square error (RMSE). It was observed that Page model among the modelsused is best mathematical model represented the microwave drying behavior of lemon.

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