Abdullah DAĞDEVİREN, Bahadir ACAR, Abdullatif ALHAMMADİ, Khandan ROSHANAEI, Tuba COŞKUN, Özgür İNANÇ, Prof. Dr. Mehmet ÖZKAYMAK

Dondurarak Kurutulan Trabzon Hurması (Diospyros Kaki) Dilimlerinin Kurutma Özelliklerinin İncelenmesi

Bu çalışma ülkemizde Cennet Hurması olarak bilinen Abanozgiller ailesinden literatürdeki adı Diospyros kaki olan meyvenin dondurarak kurutulması, kinetik kurutma modelinin belirlenmesi ve efektif difüzivite katsayısı belirlenmesi amacıyla yapılmıştır. Çalışmada 100 gr ve 5 mm et kalınlığına sahip yaban mersinleri kurutma cihazının içerisine yerleştirilmiş, 14 saat kurutma işlemine tabi tutularak her iki saatte bir ağırlık kayıpları gözlemlenerek veriler işlenmiştir. Elde edilen verilere Matlab programı kullanılarak 8 farklı kinetik kurutma modeli uygulanmıştır. Uygulama sonucunda tahmini standart hatalar olan (RMSE), ki-kare (X2), regresyon katsayıları (R2) hesaplanmış, hata analizleri yapılmış ve R2, X2, RMSE değerleri sırasıyla, 0,019483, 5,062 x 10-4 ve 0,9558 olarak bulunmuştur. Bu sonuçlara göre en uygun modelin Page modeli olduğu belirlenmiştir. Ayrıca yaban mersini için efektif difüzivite katsayılarının 1,79775× 10-10 m2/s olarak hesaplanmıştır.

Anahtar Kelimeler:

Kurutma kinetiği, Trabzon hurmasının kurutulması, kinetik kurutma modeli, page model, efektif difüzivite

Freeze-Drying of Persimmon (Diospyros Kaki) Slices Investigation of Drying Characteristics

This study was performed to define the kinetic drying model and to define the effective diffusivity coefficient of the fruit, which is called Diospyros kaki in the literature, from the family of Ebonaceae known as the Persimmon in our country. In the study, blueberries by the weight of 100 g and with a thickness of 5 mm were placed in the drying device, and the data were processed by observing the weight loss every two hours after being subjected to the drying process for 14 hours. 8 different kinetic drying models were applied to the acquired data using the Matlab program. As a result of the application, the estimated standard errors (RMSE), chi-square (X2), regression coefficients (R2) were calculated, error analysis was performed, R2, X2, and RMSE values were found, as 0.019483, 5.062 x 10-4 and 0.9558. According to these results, it was determined that the most suitable model is the Page model. Also, the effective diffusivity coefficients for Persimmon (Diospyros Kaki) were calculated as 1.79775 × 10-10 m2/s.

Keywords:

Drying kinetics, drying of Persimmon (Diospyros Kaki), kinetic drying model, page model, effective diffusivity.,

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