Aysel ELİK

41346

Siyah havuç posasının radyo frekans kurutma sistemiyle kurutulması ve kalite özellikleri üzerine etkisi

Amaç: Bu çalışmada, radyo frekans kurutma teknolojisi kullanılarak siyah havuç posası kurutulmuştur ve radyo frekans kurutma sisteminin etkinliği ve kurutulmuş siyah havuç posasının kalite özellikleri incelenmiştir. Materyal ve yöntem: Siyah havuç posasının radyo frekans kurutma sisteminde kurutulması için 80 mm elektrot yüksekliği, 20 mm ürün kalınlığı ve 500 g ürün ağırlığı koşulları kullanılmıştır. Siyah havuç posasını kurutmak için kullanılan radyo frekans kurutma tekniğinin kuruma özelliklerini tanımlamak için altı farklı matematiksel model uygulanmıştır. Ayrıca, kurumanın etkin nem difüzyon katsayı değerini tahmin edebilmek için difüzyon denklemi (Fick'in ikinci yasası) ve eğim yöntemi (the slope method) kullanılmıştır. Son olarak, radyo frekans kurutma sistemiyle kurutulan siyah havuç posasının ürün kalitesi; renk, toplam fenolik içerik, toplam antosiyanin içerik ve antioksidan kapasite açısından değerlendirilmiştir. Bulgular ve sonuç: Hedef nem içeriğine (0,04 g su/g kuru madde) ulaşmak için gereken toplam kuruma süresi 210 dk olarak tespit edilmiştir. Radyo frekans kurutmanın kuruma özelliğini tanımlayan en iyi model Midilli modeli olarak belirlenmiştir. Difüzyon denklemi yöntemiyle 0,42×10-6 m2/dk ve 1,31×10-6 m2/dk olmak üzere iki etkin nem difüzyon katsayısı (Deff-fick) elde edilirken, eğim yöntemiyle elde edilen etkin nem difüzyon katsayısı (Deff-sm) değerlerinin 0,41-1,59×10-6 m2/dk aralığında değiştiği tespit edilmiştir.
Anahtar Kelimeler:

siyah havuç posası, radyo frekans kurutma, ürün kalitesi, kurutma kinetiği

Drying of black carrot pomace by radio frequency drying system and its effect on quality properties

Objective: In this study, black carrot pomace was dried by using the radio frequency drying technology and the drying efficiency of radio frequency drying and the quality of black carrot pomace were investigated. Materials and methods: Electrode gap of 80 mm, sample thickness of 20 mm and sample weight of 500 g were conditions used for drying of black carrot pomace. Six different mathematical models were applied to define the drying characteristics of black carrot pomace. Moreover, the slope and the diffusion equation (Fick’s second law) methods were used for estimating the effective moisture diffusivity of radio frequency. Finally, the product quality of black carrot pomace dried by radio frequency drying were evaluated in terms of color, total phenolic content, anthocyanin content and antioxidant capacity. Results and conclusion: The total drying time required to achieve target moisture content (0.04 g water/g dry solid) were determined to be 210 min. Midilli model was found to be the best model to describe the drying characteristic of radio frequency drying. Two effective moisture diffusion coefficients (Deff-fick) of 0.42 and 1.31×10-6 m2/min were obtained by the diffusion equation method while the Deff-sm values obtained by the slope method varied in range of 0.41-1.59×10-6 m2/min.
Keywords:

black carrot pomace, radio frequency drying, product quality, drying kinetics,

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Gıda ve Yem Bilimi Teknolojisi Dergisi-Cover
  • ISSN: 1303-3107
  • Yayın Aralığı: Yılda 2 Sayı
  • Başlangıç: 2015
  • Yayıncı: Bursa Gıda ve Yem Kontrol Merkez Araştırma Enstitüsü
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