Kayısı meyvesinin dondurarak kurutulmasının sayısal olarak incelenmesi için matematiksel bir model

Bu çalışma, kayısı meyvesinin dondurarak kurutulması sırasında meydana gelen kütle ve sıcaklık değişimlerini ortaya çıkarmak için küresel koordinatlarda oluşturulmuş matematiksel bir model önermektedir. Model denklemlerinin çözümünü bulmak için ortogonal kollokasyon yöntemi olarak bilinen bir tür polinom yaklaşımı uygulanmıştır. Kayısı meyvesinin dondurarak kurutulmasını tanımlayan fiziksel özellikler ve bazı taşınım parametreleri, temeli doğrusal olmayan en küçük kareler yöntemine dayanan Levenberg-Marquardt algoritması kullanılarak tahmin edilmiştir. Modelde belirlenen taşınım parametreleri ile ürün yarıçapı, kurutma sıcaklığı ve ürün şeklinin birincil kurutma aşamasının süresine etkisi araştırılmıştır. Ayrıca dondurarak kurutma işleminin ürün rengi ve toplam fenolik içerik (TFİ) üzerindeki etkisi incelenmiş ve kayısı meyvesinin TFİ değerinin 27,97 ± 1,57'den 525,80 ± 15,48 mg GAE / 100 g dm'ye yükseldiği görülmüştür.

Anahtar Kelimeler:

Dondurarak kurutma, Matematiksel model, Kayısı meyvesi, Ortogonal kollokasyon

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