INFLUENCE OF OSMOTIC DEHYDRATION ON DRYING KINETICS OF CARROT

Bu çalışmada, havuç dilimlerinin kuruma kinetiğine üzerine ozmotik dehidrasyonun (OD) etkisi incelenmiştir. Havuç dilimleri, 35oC, 45oC ve 55oC'de üç tip şeker-tuz karışımı çözeltilerde ozmotik dehidrasyona tabii tutulmuştur. Daha sonra, işleme tabii tutulan ve tutulmayan örnekler, aynı sıcaklıklarda sabit hız (0.3 m/s) ve sabit bağıl nemde (%15) ürün denge nem içeriğine ulaşıncaya kadar bir konvektif kurutucuda kurutulmuşlardır. İşleme tabi tutulan ve tutulmayan havuç dilimlerinin efektif difüzyon katsayılarını belirlemede için Fick difüzyon denkleminin çözümüne dayalı basitleştirilmiş model kullanılmıştır. Deneysel nem verileri daha sonra literatürde mevcut bulunan Henderson ve Pabis, Lewis ve iki-terimli eksponansiyel gibi bazı modellere yerleştirilmiş iyi bir uyum sağlanmıştır

HAVUCUN KURUMA KİNETİĞİ ÜZERİNE OZMOTİK DEHİDRASYONUN ETKİSİ

In this study, effects of osmotic dehydration (OD) on drying kinetics of carrot slices are investigated. Carrot slices are osmotically dehydrated with three type sucrose plus salt mixture solutions at 35oC, 45oC and 55oC. After that non-treated and pre-treated samples are dried in a convective dryer at the same temperatures, a constant air velocity (0.3 m/s) and a constant relative humidity (15%) until the equilibrium moisture content is achieved. A simplified model based on the solution of Fick's Law is used to estimate effective diffusion coefficients for the nontreated and pretreated carrot slices. The experimental moisture data are then fitted to some models available in the literature, mainly the Henderson and Pabis model, the Lewis model and the two-term exponential model and, a good agreement is observed

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