Mikrodalga, konvektif ve gölgede kurutma yöntemleri kullanılarak kurutulmuş kuşburnu meyvesinin kurutma kinetiği, renk ve besin elementi içeriği açısından incelenmesi
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Date
2020
Authors
Günaydın, Seda
Journal Title
Journal ISSN
Volume Title
Publisher
Bursa Uludağ Üniversitesi
Abstract
Kütlesi 50.00 ± 0.02 g ve ilk nem içeriği %52.79 ± 0.05 (y.b.) olan kuşburnu (Rosa canina L.) gölgede, 50°C sıcaklıkta konvektif ve 100 W, 300 W, 500 W, 700 W ve 1000 W'da mikrodalga kurutma yöntemleri kullanılarak son nem içeriği %11.14 ± 0.03 (y.b.) oluncaya dek kurutulmuştur. Bu kurutma işlemleri belirtilen sırayla 9360, 1080, 364, 162, 77, 45 ve 21 dakikada tamamlanmıştır. Elde edilen kurutma verileri literatürdeki 21 farklı ince tabaka kurutma modeli ile modellenmiş ve deneysel verilere en yakın tahmin sonuçlarının gölgede kurutma, 50°C, 300 W, 500 W ve 700 için Alibaş modeli olduğu tespit edilmiştir. Bununla birlikte, 100 W ve 1000 W için en iyi tahmin modelinin sırasıyla Weibull dağılımı ve geliştirilmiş Henderson ve Pabis modelleri olduğu saptanmıştır. Taze ürünün renk parametrelerine en yakın sonuçları veren kurutma yöntemlerinin 700 W ve 500 W güç düzeyinde mikrodalga kurutma yönteminde olduğu görülmüştür. Buna karşın, 100 W'da kurutmanın renk parametrelerinde büyük kayıplara neden olduğu kaydedilmiştir. Toplam protein miktarının en yüksek olduğu kurutma yöntemlerinin 500 W ve 700 W'da mikrodalga kurutma yöntemleri olduğu görülmüştür. Çalışmada, K, Mg, Na ve Fe içeriğinin en iyi korunduğu kurutma yönteminin 500 W olduğu; buna karşın P, Ca, Cu, Mn ve Zn içeriğinin ise 700 W'da yüksek düzeyde korunduğu tespit edilmiştir. Çalışmada hem kuruma süresi, ortalama kuruma hızı, toplam enerji tüketimi ve özgül enerji tüketiminden oluşan kurutma parametreleri hem de renk ve besin elementleri gibi kalite parametreleri açısından en iyi kurutma yöntemlerinin 700 W ve 500 W mikrodalga kurutma olduğu saptanmıştır.
Rosehip (Rosa canina L.) whose mass is 50.00 ± 0.02 g and initial moisture content is 52.79 % ± 0.05 (w.b.) was dried using shade drying, convective drying at 50°C, microwave drying at 100 W, 300 W, 500 W, 700 W and 1000 W until its final moisture content was 11.14 % ± 0.03 (w.b.). These drying process were completed in 9360, 1080, 364, 162, 77, 45 and 21 minutes, respectively. The obtained data related to drying were modelled with 21 different thin-layer drying models in the relevant literature, and thus the closest estimation results to the experimental data were identified to be Alibas model for shade drying, 50°C, 300 W, 500 W and 700 W. Besides, the best estimation model for 100 W and 1000 W was determined to be Weibull distribution and Modified Henderson and Pabis equations, respectively. It was also concluded that the drying methods showing the closest results to the colour parameters of the fresh product were microwave drying methods at 700 W and 500 W. However, drying at 100 W led to great losses in colour parameters. The drying methods with the highest amount of protein were seen to be the microwave drying methods at 500 and 700 W. Last but not least, the drying method in which K, Mg, Na and Fe content is best conserved was 500 W; on the other, P, Ca, Cu, Mn and Zn content were preserved at a high level at 700 W. The findings suggested that the best drying methods were 700 W and 500 W microwave drying in terms of both drying parameters consisting of drying period, average drying rate, total energy consumption as well as specific energy consumption and quality parameters such as colour and nutrients.
Rosehip (Rosa canina L.) whose mass is 50.00 ± 0.02 g and initial moisture content is 52.79 % ± 0.05 (w.b.) was dried using shade drying, convective drying at 50°C, microwave drying at 100 W, 300 W, 500 W, 700 W and 1000 W until its final moisture content was 11.14 % ± 0.03 (w.b.). These drying process were completed in 9360, 1080, 364, 162, 77, 45 and 21 minutes, respectively. The obtained data related to drying were modelled with 21 different thin-layer drying models in the relevant literature, and thus the closest estimation results to the experimental data were identified to be Alibas model for shade drying, 50°C, 300 W, 500 W and 700 W. Besides, the best estimation model for 100 W and 1000 W was determined to be Weibull distribution and Modified Henderson and Pabis equations, respectively. It was also concluded that the drying methods showing the closest results to the colour parameters of the fresh product were microwave drying methods at 700 W and 500 W. However, drying at 100 W led to great losses in colour parameters. The drying methods with the highest amount of protein were seen to be the microwave drying methods at 500 and 700 W. Last but not least, the drying method in which K, Mg, Na and Fe content is best conserved was 500 W; on the other, P, Ca, Cu, Mn and Zn content were preserved at a high level at 700 W. The findings suggested that the best drying methods were 700 W and 500 W microwave drying in terms of both drying parameters consisting of drying period, average drying rate, total energy consumption as well as specific energy consumption and quality parameters such as colour and nutrients.
Description
Keywords
Kuşburnu, Kurutma, Renk, Matematiksel modelleme, Besin elementi, Kurutma süresi, Rosehip, Drying, Color mathematical models, Nutrient elements, Drying period
Citation
Günaydın, S. (2020). Mikrodalga, konvektif ve gölgede kurutma yöntemleri kullanılarak kurutulmuş kuşburnu meyvesinin kurutma kinetiği, renk ve besin elementi içeriği açısından incelenmesi. Yayınlanmamış yüksek lisans tezi. Bursa Uludağ Üniversitesi Fen Bilimler Enstitüsü.