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Elmaların (Malus communis L.) bazı fiziksel değişimlerine farklı kurutma koşullarının etkisi

Year 2019, Special Issue: 1st Int. Congress on Biosystems Engineering 2019, 71 - 77, 27.12.2019

Abstract

Amaç: Bu çalışmanın amacı, kabin tipi kurutucuda kurutulan elmaların bazı fiziksel değişikliklerini belirlemek ve optimum kurutma koşullarını tespit etmektir.
Yöntemler ve Bulgular: Kurutma öncesi ve sonrasında ürünlerin hacim, çap, alan, genişlik ve kalınlık özellikleri dijital bir kumpas kullanılarak üç tekerrürlü olarak ölçülmüştür. Ürünlerin rengi CIE-L*, a* ve b* renk uzayına göre ölçülmüş ve renk indeksi (CI), ton açısı (h*) ve kroma (C*) değerleri hesaplanmıştır. Bulgulara göre, kabin tipi kurutucuda optimum kurutma koşulları 7 mm 10 saat 50°C ve 7 mm 10 saat 60°C olarak saptanmıştır. Ayrıca, kurutma sonrası en yüksek kroma değerleri 5 mm 9 saat 50°C kurutma parametresine elde edilmiştir.
Genel Yorum: Bu çalışmada, ürünün kurutma öncesi L* değeri ile kurutma öncesi alanı, kurutma öncesi kroması ile kurutma öncesi b* değeri ve kurutma sonrası a* değeri ile kurutma sonrası b* değeri arasında pozitif bir ilişki bulunmuştur (p = 0.99).
In the study, a positive correlation (p=0.99) was found between initial L* and initial area, initial chroma and initial b*, final a* and b*.
Çalışmanın Önemi ve Etkisi: Kurutma, tarımsal ürünün depolama süresini uzatmak ve yeni bir ürün pazarı oluşturmak için suyun üründen uzaklaştırılmasını içeren kütle transfer işlemidir. Tarımsal ürünlerin kurutma aşamaları; ısınma aşaması, sabit hızda kuruma aşaması ve azalan hızda kuruma aşaması olarak karşımıza çıkmaktadır. Kurutma işlemi sırasında nem kaybına bağlı olarak ürünlerde bazı fiziksel değişiklikler meydana gelmektedir. Ürünün istenen nem düzeyine getirilmesi için farklı kurutma koşullarında optimum kurutma süresi, kurutma sıcaklığı ve ürün kalınlığı belirlenmelidir.

References

  • Aktas M, İlbas M, Yalcın A, Sahin M (2013). Experimental Investigation of Drying Behaviours in an Infrared Radiation Dryer. Journal of the Faculty of Engineering and Architecture of Gazi University, 28(4): 767-775.
  • Baytekin S, Akca Y (2011). Determination of Performance Different Apple Cultivars on M9 Apple Rootstock). Journal of Agricultural Faculty of Gaziosmanpasa University (JAFAG). 28:45–51.
  • Bondaruk J, Markowski M, Blaszczak W (2007). Effect of drying conditions on the quality of vacuum-microwave dried potato cubes. Journal of Food Engineering, 81: 306–312.
  • FAO (2012). Crop production statistics. www.fao.org Accessed 23.08.2019.
  • Gungor A, Ozbalta N (1997). Endüstriyel Kurutma Sistemleri (In Turkish). III.Ulusal Tesisat Mühendisliği Kongresi ve Sergisi, Bildiriler Kitabı, II. Cild, pp.737-747.
  • Hammer Ø, Harper DAT, Ryan PD (2001). PAST: Paleontological statistics software package for education and data analysis. Palaeontologia Electronica 4(1): 9pp.
  • Hiranvarachat B, Devahastin S, Chiewchan N (2011). Effects of acid pretreatments on some physicochemical properties of carrot undergoing hot air drying. Food and Bioproducts Processing, 89: 116-127.
  • IBM SPSS® Statistics (2010). IBM Company© Version 19. SSS Inc.
  • Kartal Kangaloglu, AS (2011). Research About Drying Time Efficiency of Microwave and Cabinet Dryer on (Fruity Product) Dried Fruit Pulp. Master Thesis. İstanbul Teknik University, İstanbul, p91.
  • Leonid AB, Vladimir PG, Andrew VB, Alexander ML, Valeriy L, Vladimir AK (2006). The investigation of low temperature vacuum drying processes of agricultural materials. Journal of Food Engineering, 74: 410-415.
  • McGuire RG (1992). Reporting of objective color measurements. HortScience 27: 1254-1255.
  • Mundada M, Hathan BS, Maske S (2010). Convective dehydration kinetics of osmotically pretreated pomegranate arils. Biosystems Engineering, 107: 307-316.
  • Orikasa T, Wu L, Shiina T, Tagawa A (2008). Drying characteristics of kiwifruit during hot air drying. Journal of Food Engineering, 85: 303-308.
  • Yagcıoglu A (1999). Tarım Ürünleri Kurutma Tekniği (In Turkish). EÜZF Yayınları, İzmir, Türkiye, No: 536.

Effect of different drying conditions on some physical changes of apples (Malus communis L.)

Year 2019, Special Issue: 1st Int. Congress on Biosystems Engineering 2019, 71 - 77, 27.12.2019

Abstract

Aims: The aim of this study was to investigate some physical changes of apple dried in cabin type dryer and to determine optimum drying conditions.
Methods and Results: The volume, diameter, area, width, and thickness properties of fresh fruits and dried fruits were measured using a digital caliper as three replications. Color of products was measured according to CIE-L*, a*, and b* color space, and was calculated color index (CI), hue angle (h*), and chroma (C*) values. According to the findings, optimum drying condition was achieved in cabinet type dryer with the drying parameters of 7 mm 10 hours 50°C and 7 mm 10 hours 60°C. In addition, the highest chroma values after drying were obtained with the drying parameters of 5 mm 9 hours 50°C.
Conclusions: In the study, a positive correlation (p=0.99) was found between initial L* and initial area, initial chroma and initial b*, final a* and final b*.
Significance and Impact of the Study: Drying is the mass transfer process consisting of the removal of water from the product in order to extend the storage period of the agricultural product and to create a new product market. Drying stages of agricultural products consist of a warming phase, drying stage with constant speed and drying stage with decreasing speed. Due to the loss of moisture during the drying process, some physical changes occur in the products. The optimum drying duration, drying temperature and product thickness should be determined in order to achieve the desired moisture level of the dried product in different drying conditions.

References

  • Aktas M, İlbas M, Yalcın A, Sahin M (2013). Experimental Investigation of Drying Behaviours in an Infrared Radiation Dryer. Journal of the Faculty of Engineering and Architecture of Gazi University, 28(4): 767-775.
  • Baytekin S, Akca Y (2011). Determination of Performance Different Apple Cultivars on M9 Apple Rootstock). Journal of Agricultural Faculty of Gaziosmanpasa University (JAFAG). 28:45–51.
  • Bondaruk J, Markowski M, Blaszczak W (2007). Effect of drying conditions on the quality of vacuum-microwave dried potato cubes. Journal of Food Engineering, 81: 306–312.
  • FAO (2012). Crop production statistics. www.fao.org Accessed 23.08.2019.
  • Gungor A, Ozbalta N (1997). Endüstriyel Kurutma Sistemleri (In Turkish). III.Ulusal Tesisat Mühendisliği Kongresi ve Sergisi, Bildiriler Kitabı, II. Cild, pp.737-747.
  • Hammer Ø, Harper DAT, Ryan PD (2001). PAST: Paleontological statistics software package for education and data analysis. Palaeontologia Electronica 4(1): 9pp.
  • Hiranvarachat B, Devahastin S, Chiewchan N (2011). Effects of acid pretreatments on some physicochemical properties of carrot undergoing hot air drying. Food and Bioproducts Processing, 89: 116-127.
  • IBM SPSS® Statistics (2010). IBM Company© Version 19. SSS Inc.
  • Kartal Kangaloglu, AS (2011). Research About Drying Time Efficiency of Microwave and Cabinet Dryer on (Fruity Product) Dried Fruit Pulp. Master Thesis. İstanbul Teknik University, İstanbul, p91.
  • Leonid AB, Vladimir PG, Andrew VB, Alexander ML, Valeriy L, Vladimir AK (2006). The investigation of low temperature vacuum drying processes of agricultural materials. Journal of Food Engineering, 74: 410-415.
  • McGuire RG (1992). Reporting of objective color measurements. HortScience 27: 1254-1255.
  • Mundada M, Hathan BS, Maske S (2010). Convective dehydration kinetics of osmotically pretreated pomegranate arils. Biosystems Engineering, 107: 307-316.
  • Orikasa T, Wu L, Shiina T, Tagawa A (2008). Drying characteristics of kiwifruit during hot air drying. Journal of Food Engineering, 85: 303-308.
  • Yagcıoglu A (1999). Tarım Ürünleri Kurutma Tekniği (In Turkish). EÜZF Yayınları, İzmir, Türkiye, No: 536.
There are 14 citations in total.

Details

Primary Language English
Subjects Agricultural Engineering
Journal Section Araştırma Makalesi
Authors

Necati Çetin 0000-0001-8524-8272

Cevdet Sağlam 0000-0002-9955-3128

Bünyamin Demir 0000-0002-6405-4724

Publication Date December 27, 2019
Submission Date December 3, 2019
Acceptance Date December 18, 2019
Published in Issue Year 2019 Special Issue: 1st Int. Congress on Biosystems Engineering 2019

Cite

APA Çetin, N., Sağlam, C., & Demir, B. (2019). Effect of different drying conditions on some physical changes of apples (Malus communis L.). Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi, 24, 71-77.

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