Freeze dryıng kınetıcs of persımmon puree

Bu çalışmada dondurarak kurutulmuş cennet elması püresinin kuruma kinetiğinin belirlenmesihedeşenmiştir. Deneysel veriler teorik (Fickin Difüzyon Yasası) ve on farklı ince tabaka kurutmamodeli kullanılarak modellenmiştir. Bunlara ek olarak, etkin difüzyon katsayısı ve kuruma zamanınabağlı olarak meydana gelen renk değişimi belirlenmiştir. Uygun modelin seçilmesinde en yüksek R2değeri ve en düşük RMSE ve χ2 değerleri kriter olarak seçilmiştir. Bu kriterlere bağlı olarak, kurumaişlemi boyunca cennet elması püresinin nem oranı değerlerini en iyi Logaritmik modelin (R2=0.994,RMSE=0.0250 ve χ 2 =0.0009) temsil ettiği belirlenmiştir. Cennet elması püresinin etkin difüzyon katsayısı(D eff) Fick in Difüzyon Yasası ile belirlenmiş ve 7.302 x10-10 m2/s olarak bulunmuştur. Kurutma işlemiboyunca kuruma zamanına bağlı olarak L* değerinin arttığı; a* ve b* değerlerinin ise azaldığı gözlenmişve toplam renk değişimi 32.20 olarak hesaplanmıştır.

Cennet elması püresinin dondurarak kurutma kinetiğinin belirlenmesi

This study was intended to determine the drying kinetics of persimmon puree in a freeze drier.Experimental drying data were fitted to theoretical (Fick s Law of Diffusion) and ten well-knownempirical thin layer drying models. In addition, the effective moisture diffusivity and color changesdepending on the drying time were determined. The criteria considered for selecting the most suitablemodel were to obtain the highest R2 and lowest RMSE, and χ 2 values. Depending on these criteria,Logarithmic model (R2=0.994, RMSE=0.0250 and χ2 =0.0009) was chosen to estimate the moisture ratioof persimmon puree during the drying process with a great accuracy. The effective moisture diffusivity(D eff) of freeze dried persimmon puree was calculated by using the Fick s Law of diffusion model, andit was found to be as 7.302 x10-10 m2/s. During the drying operation L* values increased and a* and b*values of persimmon puree decreased with a total amount of color change (∆ E) of 32.20

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