Farklı Kalınlıklara Sahip Kivi Dilimlerinin Dondurulması ve Kurutma İşlemi Özelliklerinin İncelenmesi

Bu çalışmada kivi meyvesi 5 mm ve 7 mm kalınlıklarında dilimlenmiş ve dilimlenen numuneler dondurularak kurutma cihazına konulmuştur. Kurutma işlemi sırasında numunelerin ağırlık kayıpları ölçülerek kaydedildi ve bu ölçümler kullanılarak kinetik kurutma modelleri gerçekleştirildi. Toplam 14 saat süren deneyde 100 gr ağırlıktaki her bir kivi diliminin ağırlık kayıpları iki saatte bir ölçülerek nem oranları (MR) da hesaplanmıştır. Deneysel sonuçlar ışığında MATLAB yazılımı kullanılarak 8 farklı kinetik kurutma modeli gerçekleştirilmiştir. Sonuç olarak, 5 mm ve 7 mm kalınlıklar için en düşük indirgenmiş ki-kare (X2) değerleri sırasıyla yaklaşık 8.261x10-6 ve 1.705x10-5 olarak hesaplandı, kök ortalama kare hata değerleri (RMSE) ise 0.002865 ve 0.004146 hesaplanmıştır. Ayrıca, her iki kalınlık için belirleme katsayısı (R2) 1'e en yakın en yüksek sonuç olan 0.9999 olarak hesaplanmıştır. 8 farklı kinetik kurutma modeli arasından kivi ürünlerinin her iki kalınlıkları içinde uygun olan kinetik kurutma modelinin Logaritmik kurutma modeli olduğu gözlemlenmiştir. Nem içerikleri ve kuruma oranları göz önüne alındığında 7 mm kalınlığındaki kivi dilimlerinin kuruma hızının, daha yüksek nem içeriği nedeniyle yavaş davranış sergilediği görülmüştür. Ayrıca 5 mm ve 7 mm kalınlığındaki numuneler için efektif difüzivite katsayılarının sırasıyla 2,25 × 10-10 m2/s ve 3,28 × 10-10 m2/s olarak hesaplanmıştır.

Anahtar Kelimeler:

Kurutma kinetiği, kivinin kurutulması, kinetik kurutma modeli, logaritmik model

Freeze Drying Process of Kiwi Slices With Various Thicknesses And Investigation Drying Characteristic of Process

In the study, the kiwi fruit was sliced into various thicknesses as 5 mm and 7 mm, and those sliced specimens were put in the freeze-drying device. the mass losses of the specimens were measured and saved during the drying process and kinetic drying models were performed using those measurements. The mass losses of each kiwi slices in 100 g mass were measured every two hours in the experiment lasting 14 hours in total and moisture ratios (MR) were calculated as well. Considering the experimental results, 8 different kinetics drying models were performed using MATLAB software. As a result, the lowest reduced chi-square (X2) values for 5 mm and 7 mm thicknesses were calculated about 8.261x10-6 and 1.705x10-5 respectively, the root means square error values (RMSE) were about 0.002865 and 0.004146, respectively. Also, the coefficient of determination (R2) for both thicknesses was calculated as 0.9999 which was the highest result closest to 1. Among the 8 different kinetic drying models, the Logarithmic model was chosen as a proper kinetic drying model for kiwi products. When the moisture contents and drying rates were considered it was seen that the drying rate of kiwi slices with 7 mm thickness exhibited slow behavior because of the higher moisture content. Besides, it was determined that the effective diffusivity coefficients for specimens with 5 mm and 7 mm thickness were calculated as 2.25 × 10-10 m2/s and 3.28 × 10-10 m2/s respectively.

Keywords:

Drying kinetics, drying of kiwi, kinetic drying model, logarithmic model,

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