Mikrodalga’da kurutulan sarımsağın (Allium sativum L.) rehidrasyon oranı, renk değerleri ve kurutma kinetiğinin incelenmesi

Bu araştırmada, dört farklı mikrodalga gücünde (300W, 450W, 600W ve 700W) kurutulan sarımsak dilimlerinin renk değerleri ve rehidrasyon oranları tespit edilmiştir. Kurutma kinetiği için ince tabak kurutma modelleri kullanılmıştır. Taze sarımsak dilimlerine göre mikrodalgada kurutulan sarımsakların L* ve b* değerlerinin daha düşük, a* değerlerinin ise daha yüksek olduğu belirlenmiştir. Taze sarımsağa göre, mikrodalga gücü arttıkça sarımsakların C* (kroma) ve h (hue açısı) değerlerinin düştüğü görülmüştür. Artan mikrodalga gücü ile rehidrasyon oranının belirgin bir şekilde azaldığı saptanmıştır. Bu nedenle, en yüksek rehidrasyon oranı 300W uygulanan sarımsak örneklerinde tespit edilmiştir. Yapılan mikrodalga kurutma sonucunda hesaplanan zamana karşı nem oranı (MR) verileri literatürde bulunan 5 (Lewis, Page, Henderson ve Pabis, Midilli ve ark. ve Logaritmic) kurutma modeli ile karşılaştırılmıştır. Kuru sarımsak örneklerinin SPSS ve nonlinear regrasyon analizleri ile R2 (belirtme katsayısı), χ2 (ki kare) ve RMSE (hataların karelerinin karekök ortalamaları) hesaplanmıştır. En yüksek R2 (0.994-0.998), en düşük RMSE (0.016-0.022) ve χ2 (0.00033-0.00064) değerlerinin Lewis modeline ait olduğu belirlenmiştir.

Anahtar Kelimeler:

kurutma, sarımsak, mikrodalga, modelleme, nonliner analiz

Examination of rehydration ratio, color properties and drying kinetics of microwave dried garlic (Allium sativum L.)

In this study, color values and rehydration ratios of dried garlic slices at four different microwave power (300W, 450W, 600W, and 700W) were determined. Thin-layer drying models were used for drying kinetics. It was determined that L* and b* values were lower and a* values were higher in microwave-dried garlic compared to fresh garlic slices. It was observed that the C* (Chroma) and h (hue angle) values of garlic decreased as the microwave power increased compared to fresh garlic. It was determined that the rehydration ratio decreased significantly with increasing microwave power. Therefore, the highest rehydration ratio was detected in the garlic samples applied at 300W. Moisture ratio (MR) versus time calculated as a result of microwave drying was compared with 5 (Lewis, Page, Henderson, and Pabis, Midilli et al. and Logarithmic) drying models in the literature. R2 (coefficient of expression), χ2 (chi-square), and RMSE (root mean square error) were calculated by SPSS and nonlinear regression analysis of dried garlic samples. It was determined that the highest R2 (0.994-0.998), the lowest RMSE (0.016-0.022) and χ2 (0.00033-0.00064) values belonged to the Lewis model.

Keywords:

drying, garlic, microwave, modelling, nonlinear analyses,

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