Rende ve Dilimlenmiş Kırmızıturp (Raphanus sativus) Kuruma Kinetiğinin Belirlenmesi ve Enerji Analizi

Yapılan bu çalışmada kırmızıturp 60 °C de dilimlenerek ve rendelenerek iki farklı yöntemle kurutulmuştur. Dilimlenerek ve rendelenerek kurutulmuş kırmızıturp’un kurutma süreleri sırası ile 450 dakika ve 120 dakika olarak belirlenmiştir. Kurutma boyunca tüketilen elektrik enerjisi ölçülmüştür. Rendelenmiş kırmızıturp dilimlenmiş kırmızıturp’a göre % 53,09 daha az enerji tüketmiştir. Rendelenmiş kırmızıturp SEC değeri en fazla 17,7 (kWh/kgsu), dilimlenmiş kırmızıturp en fazla 58,2 (kWh/kgsu) değerini almıştır. Dilimlenmiş kırmızıturp SMER değeri en fazla 0,16 (kWh/kgsu), rendelenmiş kırmızıturp SMER değeri en fazla 0,29 (kgsu/kWh) değerini almıştır.

Anahtar Kelimeler:

Enerji analizi, enerji tüketimi, gıda kurutma, kırmızıturp kurutma

Determination of Kinetics of Drying Grated and Sliced Red Radish (Raphanus sativus) and Energy Analysis

In this study, red radish was dried in two different methods by slicing and grating at 60 °C. Drying time of sliced and grated dried red radish was determined as 450 min and 120 min, respectively. The electrical energy consumed during drying was measured. The shredded red radish consumed 53,09 % less energy than the sliced red radish. The shredded red radish SEC had a maximum value of 17,7 (kWh/kgsu) and the sliced red radish had a maximum of 58,2 (kWh/kgsu). The maximum SMER value of sliced red radish was 0,16 (kWh/kgsu) and the maximum SMER value of grated red radish was 0,29 (kgsu/kWh).

Keywords:

Energy analysis, energy consumption, food drying, red radish drying,

___

[1] Hall B., "Relation of light intensity to radish root shape", Proceeding of the Florida State Horticultural Society, 103, 100-101, (1990).
[2] Kaymak H. C., Ercisli S., Kalkan F., Ozturk I., "Some Physico-Mechanical Properties of Radish (Raphanus Sativus L.) Cultivars". Comptes Rendus De L Acad. Bulgare Des Sci., 69, 945-952, (2016).
[3] Mitsui Y., Shimomura M., Komatsu K., Namiki N., Shibata-Hatta M., Imai M., Katayose Y., Mukai Y., Kanamori H., Kurita K., "The radish genome and comprehensive gene expression profile of tuberous root formation and development". Sci. Rep., 5, (2015).
[4] Fajardo V., Alonso-Aperte E., Varela-Moreiras G., "Folate content in fresh-cut vegetable packed products by 96-well microtiter plate microbiological assay", Food Chem., 169, 283-288, (2015).
[5] Quested T.E., Cook P.E., Gorris L.G.M., Cole M.B.,"Trends in technology, trade and consumption likely to impact on microbial food safety", Int. J. Food Microbiol., 139, 29-42, (2010).
[6] São José J.F.B.D., Medeiros H.S.D., Bernardes P.C., Andrade N.J.D., "Removal of Salmonella enterica Enteritidis and Escherichia coli from green peppers and melons by ultrasound and organic acids", Int. J. Food Microbiol., 190, 9-13, (2014).
[7] Kılıç F., Köse A.,"Meyve-Sebze Kurutma Makineleri İçin Arduino Tabanlı Neme Duyarlı Fan Kontrol Tasarımı", 1st International Turkish World Engineering and Science Congress, Antalya, Türkiye, 7-10 Aralık (2017).
[8] Jiang N., et al. "Evaluation of freeze drying combined with microwave vacuum drying for functional okra snacks: Antioxidant properties, sensory quality, and energy consumption", LWT - Food Science and Technology, 82, 216-226, (2017).
[9] Bradford K.J., et al. "The dry chain: Reducing postharvest losses and improving food safety in humid climates", Trends in Food Science & Technology, 71, 84-93, (2018).
[10] Aktaş M., ve Gönen E., "Isı Pompalı Nem Kontrollü Bir Kurutucuda Defne Yaprağı Kurutulması", Gazi Üniversitesi Müh. Mim. Fak. Dergisi, 29(2), 433-441, (2014).
[11] Food and Agriculture Organization of the United Nations Available: http://www.fao.org/statistics/en (20.01.2019).
[12] Guo R., Li W., Wang X., Chen B., Huang Z., Liu T., et al., "Effect of photoperiod on the formation of cherry radish root", Scientia Horticulturae, 244,193-199, (2019).
[13] Thies J.E., Rilling M.C., "Characteristics of Biochar: Biological Properties", Biochar for Environmental Management Science and Technology, Earthscan, UK, 85-106, (2009).
[14] Adekiya A.O., Agbede T.M., Aboyeji C.M., Dunsin O., Simeon V.T., "Effects of biochar and poultry manure on soil characteristics and the yield of radish", Scientia Horticulturae, 243, 457-463, (2019).
[15] Bang J., Kim H., Kim H., Beuchat L.R., and Ryu J-H., " Inactivation of Escherichia coli O157:H7 on Radish Seeds by Sequential Treatments with Chlorine Dioxide, Drying, and Dry Heat without Loss of Seed Viability", Applied And Envıronmental Mıcrobıology, 77(18), 6680-6686, (2011).
[16] Ueno S., Izumi T., and Fujii T.,"Estimation of Damage to Cells of Japanese Radish Induced by High Pressure with Drying Rate as Index", Bioscience, Biotechnology, and Biochemistry, 73(8), 1699-1703, (2009).
[17] Coogan R.C., and Wills R.B.H.,"Effect of drying and salting on the flavour compound of Asian white radish", Food Chemistry, 77(3), 305-307, (2002).
[18] Lee J.H. and Kim H.J., "Vacuum drying kinetics of Asian white radish (Raphanus sativus L.) slices", LWT - Food Science and Technology, 42(1), 180-186, (2009).
[19] TS 1815, "Turp", Türk Standart Enstitüsü, Ankara, Türkiye, (2010).
[20] Official Method of Analysis, "Association of Official Analytical Chemist". IAC, Arlington, Virginia, (1990).
[21] Dikmen E., Sahin A.Ş., ve Yakut A.K., "Deneysel Bir Kurutma Sistemi Tasarımı ve Çalışma Parametrelerinin İncelenmesi", Isı Bilimi ve Tekniği Dergisi, 32(2), 81-88, (2011).
[22] Demiray E., Tülek Y., "Güneşte kurutulmuş bamyaların rehidrasyon kinetiği", Akademik GIDA, (14)4, 368-374, (2016).
[23] Simpson R., Ramírez C., Nuñez H., Jaques A., and Almonacid S., "Understanding the success of Page's model and related empirical equations in fitting experimental data of diffusion phenomena in food matrices", Trends in Food Science & Technology, 62, 194-201, (2017).
[24] Halıcı F., Gündüz M., "Örneklerle Isı Geçişi Isı Transferi", Birsen Yayınevi, (2013).