Cüneyt DİNÇER, İhsan Burak ÇAM, Mehmet TORUN, Handan BAŞÜNAL GÜLMEZ, Ayhan TOPUZ

ÜZÜM, NAR VE KARA HAVUÇ SULARININ FARKLI YÖNTEMLERLE KONSANTRASYONUNUN MATEMATİKSEL MODELLENMESİ

Bu çalışmada başlangıç °Briks değerleri sırasıyla 15.93, 13.91 ve 11.23 olan üzüm, nar ve siyah havuç suları 65 °Briks değerine kadar konsantre edilmiştir. Meyve sularının konsantrasyon kinetik değerleri rotary vakum evoparatörde 80 ˚C’de, mikrodalga vakum evaporatörde 180 ve 300 W’da, ozmotik distilasyonda ise oda sıcaklığında çalışılarak belirlenmiştir. Elde edilen deneysel verilerin 13 farklı modele uygunluğu, korelasyon katsayısı (R2), azaltılmış ki-kare (χ2) değeri ve hata kareler ortalamasının karekökü (RMSE) olmak üzere 3 istatistiksel parametreye göre karşılaştırılmıştır. Konsantrasyon kinetiği açısından Midilli modeli (R2 ≥ 0.9990; χ2 ≤ 0.4588; RMSE ≤ 0.5350) diğer modellerden genel olarak daha uyumlu bulunmuş olup, bu modeli logaritmik, Page ve iki terimli eksponansiyel modelleri izlemiştir. Termal konsantrasyon yöntemi için logaritmik modelin Midilli modeline göre daha uyumlu olduğu görülmüştür. En düşük enerji tüketimi (1.334-1.540 kWh) ise ozmotik distilasyon tekniğinde belirlenmiştir.

Anahtar Kelimeler:

Meyve suyu konsantrasyonu, matematiksel modelleme, mikrodalga vakum evoparasyon, ozmotik distilasyon

MATHEMATICAL MODELING OF CONCENTRATIONS OF GRAPE, POMEGRANATE AND BLACK CARROT JUICES BY VARIOUS METHODS

In the present study, grape, pomegranate and black carrot juices were concentrated to 65 °Brix (Bx) from initial concentrations of 15.93, 13.91 and 11.23 °Bx respectively. The concentration kinetics of the juices were investigated using a rotary vacuum evaporator at 80°C, a microwave vacuum evaporator at 180 W and 300 W and osmotic distillation (OD) at room temperature. Experimental data were compared according to three statistical parameters: the correlation coefficient (R2), reduced chi-squared (χ2) value, and root mean-square error (RMSE), with values predicted by 13 models. Midilli model exhibited a better fit for the concentration kinetics (R2 ≥ 0.9990; χ2 ≤ 0.4588; RMSE ≤ 0.5350) than the other models, in general. This model was followed by the logarithmic, Page and two-term exponential models. The logarithmic model exhibited slightly better fitting for the thermal concentration method than Midilli model. The lowest energy consumption (1.334-1.540 kWh) was determined for the OD technique.

Keywords:

Juice concentration, mathematical modeling, microwave vacuum evaporation, osmotic distillation,

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