Safiye Nur DİRİM, Meryem TALİH, Gülşah ÇALIŞKAN KOÇ

KIRMIZI PANCAR PÜRESİNİN (BETA VULGARIS ESCULENTACRUENTA) MİKRODALGA FIRINDA KURUMA KİNETİĞİ

Bu çalışmanın amaçları farklı mikrodalga güçleri ve ürün miktarlarının kırmızı pancar püresinin kuruma karakteristiği üzerine etkisinin gözlenmesi, elde edilen kırmızı pancar püresi tozunun fiziksel özelliklerinin belirlenmesi ve kurutma işleminin verimliliğinin hesaplanmasıdır. Bu amaçla, kurutma çalışmaları beş farklı mikrodalga gücü ve ürün kalınlığında gerçekleştirilmiştir. Kırmızı pancar püresinin kuruma kinetiğinin belirlenmesi için, yedi ince tabaka kuruma modeli deneysel verilere uyarlanmıştır. En yüksek R2 ve en düşük χ2 ve RMSE değerleriyle Page modelin kırmızı pancar püresinin kuruma davranışını tanımladığı gözlenmiştir. Kırmızı pancar püresinin kuruma süresi artan örnek miktarı ve azalan mikrodalga gücüyle artmıştır. Ayrıca, etkin nem difüzyonu ve aktivasyon enerjisi değerleri sırasıyla 1.095E-08 - 3.438E-06 m2. s-1 ve 14.35 - 77.35W. g-1 arasında değişmiştir. Kurutma işlemlerinin enerji verimliliğinin belirlenmesi için nem uzaklaştırma hızı (MER) ve özgün enerji tüketimi (SEC) değerleri hesaplanmıştır.

Anahtar Kelimeler:

Kırmızı pancar püresi, mikrodalga kurutma, ince tabaka modelleme, etkin nem difüzyonu, enerji tüketimi, aktivasyon enerjisi

DRYING CHARACTERISTICS OF RED BEET (BETA VULGARIS ESCULENTACRUENTA) PUREE IN A MICROWAVE OVEN

The aims of this study are to observe the effects of different microwave power and amount of samples on the drying characteristics of red beet puree, to determine the physical properties of the red beet powders and to calculate the energy efficiency of the drying process. The drying experiments were conducted at five different microwave power and thicknesses of the sample. Seven thin-layer drying models were fitted to the experimental data and Page model which had the highest R2 and lowest χ2 and RMSE for all drying experiments was found to satisfactorily describe the drying behavior of red beet puree. The total drying times increased depending on an increasing amount of sample and decreasing microwave power. The Deff and Ea values ranged between 1.095E-08 to 3.438E-06 m2.s-1 and 14.35 to 77.35W.g-1, respectively. The energy efficiency values of the drying processes are evaluated in terms of MER and SEC.

Keywords:

Red beet puree, microwave drying, thin layer modeling, effective moisture diffusivity, energy consumption, activation energy,

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