Asma yaprağının (Vitis vinifera L.) mikrodalga enerjisiyle kurutulması ve bazı kalite parametrelerinin belirlenmes
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Date
2012
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Ankara Üniv
Abstract
Grapevine (Vitis vinifera L.) leaves with 50 (+0.05) g weight and 75.35% (+0.02) humidity on wet basis were dried in microwave oven at 17, 15 ve 13 W g(-1)microwave power densities, until the humidity fell down to 9.13% (+/- 0.12) on wet basis. Drying processes were completed between 210 and 270 s depending on microwave power density levels. In this study, measured values were compared with predicted values obtained from 7 thin layer drying equations with a new thin layer drying equation and a new model is called Alibas (equation is derived from Midilli et al). In this study, within applied microwave power densities; models whose coefficient of regression (R-2) are highest and standard error of estimated (SEE), root mean square error (OKH) and chi-square (chi(2)) are lowest were chosen to be the best models. According to this, the best model at the all temperature levels was found to be Alibas model. The best quality in terms of colour and ascorbic acid values were obtained in the drying period with 15 W g(-1) microwave power density.
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Keywords
Agriculture, Ascorbic acid, Grapevine leaves, Microwave drying, Thin layer drying models, Colour, Hot-air, Color characteristics, Nettle leaves, Ascorbic-acid, Layer, Kinetics, Vacuum, Model, Dehydration, Parsley, Vitaceae, Vitis, Vitis vinifera
Citation
Alibaş, İ. (2012). "Asma yaprağının (Vitis vinifera L.) mikrodalga enerjisiyle kurutulması ve bazı kalite parametrelerinin belirlenmesi". Journal of Agricultural Sciences-Tarım Bilimleri Dergisi, 18(1), 43-53.