MİKRODALGA KOŞULLARINDA MUZUN KÖPÜK KURUTMA ÖZELLİKLERİNİN MODELLENMESİ

Bu çalışmada, muzun mikrodalga destekli köpük kurutma ile kurutulması ve kurutma davranışının belirlenmesi amaçlanmıştır. Muz köpüğü, 100, 180, 300, 450 ve 600 W mikrodalga güçlerinde köpük kurutma yöntemi ile kurutulmuştur. Aktif nem difüzyon katsayıları, 5.9536 x 10-9 ve 3.5692 x 10-8 m2 s-1 aralığında bulunmuştur. Mikrodalga ile kurutulan muz köpüğünün aktivasyon enerjisi 10.80 W g-1 olarak hesaplanmıştır. Bunun yanında, deneysel nem oranı datalarına en iyi uyan modeli bulabilmek için, ince tabaka kurutma modelleri; Page, Wang ve Singh, Midilli ve diğerleri, Silva ve diğerleri, two-term ve Peleg, uygulanmıştır. Sonuç olarak, Midilli ve diğerleri modeli en yüksek R2, en düşük RMSE, RSS and χ2 değerleri ile diğer modellere göre daha iyi uyum sağlamıştır.

Anahtar Kelimeler:

mikrodalga kurutma, köpük kurutma, muz, modelleme, kurutma kinetiği, aktivasyon enerjisi

MODELING FOAM-MAT DRYING CHARACTERISTICS OF BANANA UNDER MICROWAVE CONDITIONS

In this study, it was aimed to dry banana using microwave-assisted foam-mat drying and to identify the drying behavior. Foam-mat drying of banana foam was made using a microwave oven at output power of 100, 180, 300, 450 and 600 W. Effective moisture diffusivities were obtained in the range of 5.9536 x 10-9 and 3.5692 x 10-8 m2 s-1. Activation energy was determined as 10.80 W g-1 of microwave dried banana foam. Besides, to find the best model to experimental moisture ratio values, thin layer models of Page, Wang and Singh, Midilli and others, Silva and others, two-term and Peleg were applied. As a result, Midilli and others’ model gave a better fit than others with highest value of R2, lowest values of RMSE, RSS and χ2.

Keywords:

microwave drying, foam-mat drying, banana, modeling, drying kinetic, activation energy,

PDF

___

Branco, I. G., Kikuchi, T. T., Argandona, E. J. S., Moraes, I. C. F., Haminiuk, C. W. I. (2016). Drying kinetics and quality of uvaia (Hexachlamys edulis (O. Berg)) powder obtained by foam-mat drying. Int J Food Sci Tech, 51(7): 1703-1710. doi:10.1111/ijfs.13145
Chakraborty, S., Mazumder, S., Banerjee, S. (2017). Changes in Thermal Properties and Colour Attributes of Potato (Chandramukhi Variety) during Foam Mat and Thin Layer Drying. J Microb Biotec Food, 6(5): 1121-1126. doi:10.15414/jmbfs.2017.6.5.1121-1126
Chayjan, R. A., Kaveh, M. (2014). Physical Parameters and Kinetic Modeling of Fix and Fluid Bed Drying of Terebinth Seeds. J. Food Process Preserv., 38(3): 1307-1320. doi:10.1111/jfpp.12092
Chayjan, R. A., Kaveh, M., Khayati, S. (2015). Modeling Drying Characteristics of Hawthorn Fruit under Microwave-Convective Conditions. J. Food Process Preserv., 39(3): 239-253. doi:10.1111/jfpp.12226
Crank, J. (1975). Mathematic of Diffusion (2nd ed.). London: Oxford University Press.
da Silva, W. P., Rodrigues, A. F., Silva, C. M. D. P. S. E., de Castro, D. S., Gomes, J. P. (2015). Comparison between continuous and intermittent drying of whole bananas using empirical and diffusion models to describe the processes. J Food Eng, 166: 230-236. doi:10.1016/j.jfoodeng.2015.06.018
Dadali, G., Demirhan, E., Ozbek, B. (2007). Microwave heat treatment of spinach: Drying kinetics and effective moisture diffusivity. Dry. Technol., 25(10): 1703-1712. doi:10.1080/07373930701590954
Demirhan, E., Ozbek, B. (2010a). Drying kinetics and effective moisture diffusivity of purslane undergoing microwave heat treatment. Korean J Chem Eng, 27(5): 1377-1383. doi:10.1007/s11814-010-0251-2
Demirhan, E., Ozbek, B. (2010b). Microwave-Drying Characteristics of Basil. J. Food Process Preserv., 34(3): 476-494. doi:10.1111/j.1745-4549.2008.00352.x
Ertekin, C., Yaldiz, O. (2004). Drying of eggplant and selection of a suitable thin layer drying model. J Food Eng, 63(3): 349-359. doi:10.1016/j.jfoodeng.2003.08.007
Falade, K. O., Okocha, J. O. (2012). Foam-Mat Drying of Plantain and Cooking Banana (Musa spp.). Food Bioprocess Tech, 5(4): 1173-1180. doi:10.1007/s11947-010-0354-0
Guimaraes, M. K. A., De Figueiredo, R. M. F., Queiroz, A. J. D. (2017). Foam-Mat Drying Kinetics of Keitt Mango Pulp. Rev Caatinga, 30(1): 172-180. doi:10.1590/1983-21252017v30n119rc
Lobo, F. A., Nascimento, M. A., Domingues, J. R., Falcao, D. Q., Hernanz, D., Heredia, F. J., Araujo, K. G. L. (2017). Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity. Food Chem, 221: 258-266. doi:10.1016/j.foodchem.2016.10.080
Maciel, R. M. G., Afonso, M. R. A., da Costa, J. M. C., Severo, L. S., de Lima, N. D. (2017). Mathematical modeling of the foam-mat drying curves of guava pulp. Rev Bras Eng Agr Amb, 21(10): 721-725. doi:10.1590/1807-1929/agriambi.v21n10p721-725
Madamba, P. S., Driscoll, R. H., Buckle, K. A. (1996). The thin-layer drying characteristics of garlic slices. J Food Eng, 29(1): 75-97. doi:10.1016/0260-8774(95)00062-3
McMinn, W. A. M. (2006). Thin-layer modelling of the convective, microwave, microwave-convective and microwave-vacuum drying of lactose powder. J Food Eng, 72(2): 113-123. doi:10.1016/j.jfoodeng.2004.11.025
Midilli, A., Kucuk, H., Yapar, Z. (2002). A new model for single-layer drying. Dry. Technol., 20(7): 1503-1513. doi:10.1081/Drt-120005864
Noordia, A., Mustar, Y. S., Kusnanik, N. W. (2020). Foam mat drying of banana juice: varieties of ripe banana analysis and egg albumen foam. Food Sci Tech-Brazil, 40(2): 465-468. doi:10.1590/fst.24918
Omolola, A. O., Jideani, A. I. O., Kapila, P. F. (2014). Modeling microwave drying kinetics and moisture diffusivity of Mabonde banana variety. Int J Agr Biol Eng, 7(6): 107-113. doi:10.3965/j.ijabe.20140706.013
Onwude, D. I., Hashim, N., Janius, R. B., Nawi, N. M., Abdan, K. (2016). Modeling the Thin-Layer Drying of Fruits and Vegetables: A Review. Compr Rev Food Sci F, 15(3): 599-618. doi:10.1111/1541-4337.12196
Prakotmak, P., Soponronnarit, S., Prachayawarakorn, S. (2010). Modelling of moisture diffusion in pores of banana foam mat using a 2-D stochastic pore network: Determination of moisture diffusion coefficient during adsorption process. J Food Eng, 96(1): 119-126. doi:10.1016/j.jfoodeng.2009.07.004
Prakotmak, P., Soponronnarit, S., Prachayawarakorn, S. (2011). Effect of Adsorption Conditions on Effective Diffusivity and Textural Property of Dry Banana Foam Mat. Dry Technol., 29(9): 1090-1100. doi:10.1080/07373937.2011.569044
Qadri, O. S., Osama, K., Srivastava, A. K. (2020). Foam mat drying of papaya using microwaves: Machine learning modeling. J Food Process Eng., 43(6): e13394. doi:10.1111/jfpe.13394
Qadri, O. S., Srivastava, A. K. (2017). Microwave-Assisted Foam Mat Drying of Guava Pulp: Drying Kinetics and Effect on Quality Attributes. J. Food Process Eng., 40(1): e12295. doi:10.1111/jfpe.12295
Raharitsifa, N., Genovese, D. B., Ratti, C. (2006). Characterization of apple juice foams for foam-mat drying prepared with egg white protein and methylcellulose. J Food Sci, 71(3): E142-E151. doi:DOI 10.1111/j.1365-2621.2006.tb15627.x
Ratti, C. (2001). Hot air and freeze-drying of high-value foods: a review. J Food Eng, 49(4): 311-319. doi:10.1016/S0260-8774(00)00228-4
Salahi, M. R., Mohebbi, M., Taghizadeh, M. (2015). Foam-Mat Drying of Cantaloupe (Cucumis Melo): Optimization of Foaming Parameters and Investigating Drying Characteristics. J Food Process Preserv., 39(6): 1798-1808. doi:10.1111/jfpp.12414
Sankat, C. K., Castaigne, F. (2004). Foaming and drying behaviour of ripe bananas. Lebensm-Wiss Technol, 37(5): 517-525. doi:10.1016/S0023-6438(03)00132-4
Sun, Y., Zhang, Y. H., Xu, W., Zheng, X. Z. (2020). Analysis of the Anthocyanin Degradation in Blue Honeysuckle Berry under Microwave Assisted Foam-Mat Drying. Foods, 9(4): 397. doi:10.3390/foods9040397
Thuwapanichayanan, R., Prachayawarakorn, S., Soponronnarit, S. (2008). Drying characteristics and quality of banana foam mat. J Food Eng, 86(4): 573-583. doi:10.1016/j.jfoodeng.2007.11.008
Togrul, I. T., Pehlivan, D. (2003). Modelling of drying kinetics of single apricot. J Food Eng, 58(1): 23-32. doi:10.1016/S0260-8774(02)00329-1
Torki-Harchegani, M., Ghasemi-Varnamkhasti, M., Ghanbarian, D., Sadeghi, M., Tohidi, M. (2016). Dehydration characteristics and mathematical modelling of lemon slices drying undergoing oven treatment. Heat Mass Transfer, 52(2): 281-289. doi:10.1007/s00231-015-1546-y
Vega-Galvez, A., San Martin, R., Sanders, M., Miranda, M., Lara, E. (2010). Characteristics and Mathematical Modeling of Convective Drying of Quinoa (Chenopodium Quinoa Willd.): Influence of Temperature on the Kinetic Parameters. J. Food Process Preserv., 34(6): 945-963. doi:10.1111/j.1745-4549.2009.00410.x