Vitis Labrusca L. Tipi Üzümün Mikrodalga Metodu ile Kurutma Kinetiğinin İncelenmesi

Vitis labrusca L. (İsabella üzümü) dünyada sıkça tüketilen üzüm türleri arasında yer almaktadır. Kuru meyveler, yaş meyvelere oranla son yıllarda özellikle yoğun çalışan ve diyet yapan insanlarca çabuk atıştırma öğünü veya ara öğün olarak sıkça kullanılmaktadır. Bu çalışmada farklı mikrodalga güç seviyelerinde Vitis labrusca L.’nin kurutma karakteristiği incelenmiş, literatürde sıkça kullanılan kurutma modelleri kullanılarak matematiksel modellemesi yapılmış, küresel koordinatlar kullanılarak efektif nem yayılım katsayıları ve aktivasyon enerjisi hesabı yapılmıştır. Vitis labrusca L. 90, 180 ve 360 W güçte sırası ile 20, 6 ve 2 dakikada kurutulmuştur. En iyi kuruma modeli Alibas olarak belirlenmiştir ve R2,  ve hata kareleri ortalaması kare kökü (HKOK) değerleri sırası ile 0,999398 – 0,999715, 0,000182 – 0,000169, 0,010589 – 0,008675 arasında hesaplanmıştır. Kurutma genel olarak azalan hız periyotunda gerçekleşmiştir. Efektif nem yayılım katsayıları 2,11×10-7 ile 6,61×10-8 m2 /s arasında aktivasyon enerjisi de 75,464 kW/kg olarak hesaplanmıştır. Enerji tüketim miktarları 90, 180 ve 360 W mikrodalga güç seviyelerinde sırası ile 108, 64,8 ve 43,2 kJ olarak belirlenmiştir. Anahtar Kelimeler: Vitis labrusca L., kurutma, modelleme, efektif nem yayılımı, aktivasyon enerjisi.

The Investigation of The Drying Kinetics of Vitis Labrusca L. Type Grape by Using Microwave Method

Vitis labrusca L. grape (Isabella Grape) is among the grape types that are consumed frequently in the world. Dry fruits are used frequently as snacks for people who work hard and in diet especially during the recent years compared to wet fruits. In this study, the drying characteristics of Vitis labrusca L. are investigated with using different microwave power levels. Mathematical modeling of drying is studied by using the drying models frequently used in the literature. By using spherical coordinates effective moisture diffusion coefficients and activation energy are calculated. Vitis labrusca L. are dried at 20, 6 and 2 minutes with 90, 180 and 360 W power levels, respectively. The best drying model was determined as Alibas and R2,  , and root mean square error (RMSE) values were calculated between 0.999398 - 0.999715, 0.000182 - 0.000169, 0.010589 - 0.008675 respectively. Vitis labrusca L. are generally dried in a falling- rate period. Effective moisture diffusion coefficients were calculated between 2.11×10-7 - 6.61×10-8 m2 /s and the activation energy were calculated as 75.464 kW/kg. Energy consumption values were determined as 108, 64.8 ve 43.2 kJ at the microwave power levels of 90, 180 and 360 W, respectively.

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