Güneş altında kurutulmuş havuç dilimlerinin rehidrasyon kinetiğinin incelenmesi

Bu çalışmada, ön işlemli ve ön işlemsiz olarak güneş altında kurutulmuş havuç (Daucus carota L.) dilimlerinin 25 ve 50°C sıcaklıklardaki rehidrasyon kinetikleri incelenmiştir. Elde edilen veriler yardımıyla,rehidrasyon kinetiği ve difüzyon mekanizması ile ilgili parametreler hesaplanmıştır. Rehidrasyon denemelerinde doğal olarak kurutulan havuç dilimlerinde, en yüksek denge rehidrasyon değerlerineulaşılmıştır. Doğal olarak kurutulmuş havuç dilimlerinin 50°C sıcaklıktaki deneysel denge rehidrasyondeğeri (Rden) 5,73 (gsu/ gkuru madde), teorik denge rehidrasyon değeri (Rmak) 5,96 (gsu/gkuru madde) ve difüzyon katsayısı değeri de (D) 2,15x10-10 m2/s olarak hesaplanmıştır. Difüzyon üsteli (n) 0,331 ile 0,367 aralığında bulunmuştur. Bu durumda havuç dilimlerinin rehidrasyonundaki difüzyon türü, doğal Fick difüzyon olaraktespit edilmiştir.

Investigation of rehydration kinetics of open-sun dried carrot slices

In this study, rehydration kinetics at 25 ve 50°C of under open-sun dried carrot (Daucus carota L.) sliceswhich are untreated and treated were investigated. By the obtained data, parameters related to rehydrationkinetics and diffusion mechanism was calculated. The rehydration experiments, maximum equilibriumrehydration values were achieved with the naturally dried carrot slices. For the naturally dried carrot slices,experimental equilibrium rehydration (Req), theoretical equilibrium rehydration (Rmax) and diffusion coefficient (D) at 50°C were calculated as 5.73 (gwater/gdry matter), 5.96 (gwater/gdry matter) and 2.15x10-10 m2/s, respectively. Rehydration exponent value (n), which is also important to identify the dried carrot slicesdiffusion type, was determined at between 0.331 - 0.367 Because of the exponent value less than 0.50, diffusion process was defined as natural Fickian diffusion.

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