Determination of Suitable Drying Model for Combined Microwave-Fan Assisted Convection Drying of Strawberry

100 (±0.04) g ağırlığına ve yaş baza göre %91.62 (±0.02) ilk nem içeriğine sahip olan çilek dilimleri, yaş baza göre son nem içeriği %15.12 (±0.05) olana kadar mikrodalga fırında kurutulmuştur. Bu çalışmada, mikrodalga (180, 360, 540, 720 ve 900 W), fan destekli sıcak hava (100, 150, 200°C), mikrodalga (180 ve 360W ) ve fan destekli sıcak hava (100, 150, 200°C) kombinasyon yöntemlerinin çilek dilimlerinin kuruma süresi ve nem oranı üzerine etkileri incelenmiştir. Newton, Page, Henderson ve Pabis, Midilli-Küçük, Wang ve Singh, İki terimli, İki terimli Üssel olmak üzere yedi farklı matematiksel modeller birbirleri ile karşılaştırılmıştır. Bu modellerin performansları gözlemlenen ve tahmini nem oranları arasında belirtme katsayısı değeri (R2), tahmini standart hatası (SEE) ve kalanların kareleri toplamına (RSS) göre karşılaştırılmıştır. Sonuçlar göstermiştir ki, diğer model eşitliklerle karşılaştırıldığında Midilli- Küçük modeli en iyi tahmini vermiştir

Anahtar Kelimeler:

Çilek, Kurutma, Mikrodalga, Modelleme

Determination of Suitable Drying Model for Combined Microwave-Fan Assisted Convection Drying of Strawberry

Strawberry slices with 100 (±0.04) g weights and 91.62% (±0.02) initial moisture content on wet basis were dried in microwave oven until moisture content fell down to 15.12% (±0.05) on wet basis. In this study, the effects of microwave drying (180, 360, 540, 720 and 900W); fan assisted convection (100, 150, 200ºC); combined fan assisted convection (100, 150, 200ºC) and microwave (180 and 360 W) on drying time, drying ratio of strawberry slices have been investigated. The drying data were applied to seven different mathematical models, namely, Newton, Page, Henderson and Pabis, Midilli-Kucuk, Wang and Singh, Two Term, Two Term Exponential Equation Models. The performances of these models were compared according to the coefficient of determination (R2), standard error of estimate (SEE) and residual sum of square (RSS), between the observed and predicted moisture ratios. The Midilli-Kucuk model showed a better fit to experimental drying data as compared to other models

Keywords:

-,

PDF

___

Anonymous. 2014. Production Yearbook. Food and Agricultural Organization (FAOSTAT).
Agrawal Y.C. and Singh, R.P. 1977. Thin layer drying studies on short grain rough rice. ASAE Paper No 3531. St. Joseph MI:ASAE.
Akpınar, E.K, Biçer, Y. and Çetinkaya, F. 2006. Modeling of thin layer drying of parsley leaves in a convective dryer and under open sun. Journal of Food Engineering.75. 308-315.
Alibaş I. 2012. Microwave drying of strawberry slices and the determination of the some quality parameters. Journal of agriculture machinery science. 8 (2). Pp: 161-170.
Arslan D, Özcan M. M. (2010). Study the effect of sun, oven and microwave drying on quality of onion slices. LWT-Food Science and Technology. 43 pp: 1121-1127.
Ayensu, A. 1997. Dehydration of food crops using a solar dryer with convective heat flow. Solar Energy. 59 (4-6). Pp:121-126.
Doymaz I. 2008. Convective drying kinetics of strawberry. Chemical Engineering and Processing 47. pp: 914-919.
Maskan, M. 2000. Microwave /air and microwave finish drying of banana. Journal of Food Engineering, 44, 71-78. 2001. Maskan, M. Drying, rehydration characteristics of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48, 177-182.
Sacilik, K., Elicin, A.K. 2006. The thin layer drying characteristics of organic apple slices. Journal of Food Engineering, 73, 281-289.
Sharaf-Elden Y.I, Blaisdell, J.L. and Hamdy, M.Y. 1980. A model for ear corn drying. Transactions of the ASAE. 5. 1261-1265
Soysal, Y. 2004. Microwave drying Characteristics of Parsley. Biosystems Engineering, 89, 167- 173.
Soysal, Y., Öztekin, S., Eren, Ö. 2006. Microwave drying of parsley: Modelling, kinetics, and energy aspects. Biosystems Engineering, 93(4) 403-413.
Wang, Z., Sun, J., Chen, F., Liao, X., Hu, X. 2007. Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying Journal of Food Engineering, 80, 536-544.
Wang, C.Y. and Singh, R.P. 1978. A single layer drying equation for rough rice. ASAE Paper No:78-3001.ASAE. St.Joseph.MI.
Wang, J., Xi, Y.S. 2005. Drying characteristics and drying quality of carrot using a two- stage microwave process. Journal of Food Engineering, 68, 505-511.