Hülya ÇAKMAK, Seher KUMCUOĞLU, Şebnem TAVMAN

Tavuk Etiyle Zenginleştirilmiş Baget Ekmeği Dilimlerinin İnce Tabaka Kurutulması ve Matematiksel Modellemesi (İngilizce)

Bu çalışmanın amacı, tavuk eti unu (CMP) ve tavuk eti (CM) ile zenginleştirilmiş baget ekmeği dilimlerinin 170, 190 ve 210 °C’de konveksiyonlu fırında ince tabaka kurutulması ve yeni iki atıştırmalık çerez üretilmesidir. Tüm çerezler için kuruma işlemi yalnızca azalan akı bölgesinde gerçekleşirken, %10-CMP ile zenginleştirilen çerezlerin 170 °C’de kurutulmasında azalan akının yanı sıra sabit akı bölgesi de gözlemlenmiştir. Dokuz farklı kuruma modeli deneysel kuruma verilerine uygulanmış ve verilen modeller model seçim ölçütüne göre (en yüksek düzeltilmiş belirleme katsayısı ile en düşük indirgenmiş ki-kare ve en düşük kök ortalama kare hatası) doğrusal olmayan regresyon analizi uygulanarak karşılaştırılmıştır. Midilli et al. modelinin, verilen modeller arasında baget dilimlerinin zamana bağlı nem oranını tahminlemekte en iyi model olduğu görülmüştür. Etkin difüzyon katsayısı CMP ile zenginleştirilen örnekler için 5.471×10-8-8.308×10-8 m2/s arasında değişirken, CM ile zenginleştirilen örneklerde 4.458×10-8-7.498×10-8 m2/s arasında olduğu bulunmuştur. Ayrıca etkin difüzyon katsayısının sıcaklığa bağımlılığını gösteren matematiksel eşitlikler tanımlanmıştır.

Anahtar Kelimeler:

Kurutma, matematiksel modelleme, difüzyon, aktivasyon enerjisi

Mathematical Modeling and Thin Layer Drying of Chicken Meat Enriched Baguette Bread Slices (in English)

The aim of this study is to determine thin layer drying behaviour of chicken meat powder (CMP) and chicken meat (CM) enriched baguette bread slices at 170, 190 and 210 °C in a convection oven for production of two new snacks. Only falling-rate period was observed for both of the snacks, however only for 10%-CMP enriched sample at 170 °C drying had a constant-rate period as well. Nine different mathematical models were fitted to experimental drying data and those tested models were compared based on the model selection criteria (highest adj-R2, lowest χ2 and RMSE) by using nonlinear regression analysis. Midilli et al. model was determined as the best model among all for predicting the moisture ratios of baguette slices with respect to time. Effective diffusion coefficient was found between 5.471×10-8-8.308×10-8 m2/s for CMP enriched baguettes, while it was between 4.458×10-8-7.498×10-8 m2/s for CM enriched baguettes. Also mathematical expressions were defined to explain the temperature dependency of effective diffusion coefficients.

Keywords:

Drying, mathematical modeling, diffusion, activation energy,

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