Yıl 2016,
Cilt: 19 Sayı: 2, 1 - 8, 09.09.2016
Öz
Bu çalışmada, aynı boyutta kesilen kabak ve patlıcan dilimlerinin kuruma davranışları deneysel olarak incelenmiştir. Deneyler üç farklı hız (0.5, 1.0 ve 1.5 m/s) ve üç farklı sıcaklıkta (40, 50, ve 60 °C) konvektif bir kurutucuda yapılmıştır. Elde edilen kuruma eğrileri, literatürde yaygın olarak kullanılan modellerden Lewis, Henderson-Pabis ve iki terimli eksponansiyel modllerine yerleştirilmiştir. Kabak ve patlıcan dilimlerinin kuruma karakteristiklerini tanımlamada iki-terimli eksponansiyel ve Henderson-Pabis modellerinin uygun olduğu belirlenmiştir. Ayrıca difüzyon Deff ve kütle taşınım hm katsayılarının kurutma havası sıcaklığı ve hızıyla değişimleri incelenmiştir. Artan hız ve sıcaklıkla kütle transfer parametrelerinin arttığı ve kuruma süresinin azaldığı tespit edilmiştir.
Anahtar Kelimeler
Kabak Patlıcan; Kuruma Kinetiği; Kurutma Modelleri; Difüzyon Katsayısı; Kütle Taşınım Katsayısı
Kaynakça
- Akkuş,
- M., (2015), “Yarı Kurak İklim
- Koşullarında, Farklı Su Seviyelerinde Patlıcanın
- (Solanum Melongena L.) Sulama Programlarının
- Belirlenmesi ve Verim Bileşenlerine Etkisi”,
- Harran Üniversitesi, Yüksek Lisans Tezi, s87.
- Keskin, A., (2014), “Isparta’da Yetiştirilen Kabak (Cucurbita Pepo)’ta Hıyar Mozayik Virüsü (Cucumber Mosaic Virus, Cmv)’nün Biyolojik, Serolojik Araştırılması”, Süleyman Demirel Üniversitesi, Yüksek Lisans Tezi, s66. M.A., Yöntemlerle [3]. Karim, Hawlader, “Mathematical Modeling and Experimental Investigation of Tropical Fruits Drying”, In. J. Heat Mass Tran. 48: 4914-4925. (2005),
- Doymaz, İ., (1998), “Üzüm ve Kahramanmaraş Biberinin İncelenmesi”, Doktora Tezi, Y.T. Ü., Fen- Blimleri Enstitüsü, İstanbul.
- Karakteristiklerinin
- Hussain, M.M., (2001), “Investigation of Heat and Moisture Transfer During Solids Drying”, Yüksek Lisans Tezi, King Fahd University of Petroleum and Minerals, Dhahran, Suudi Arabia.
- Kaya, A., Aydın, O., Demirtas, C., (2007), “Drying Kinetics of Red Delicious Apple”, Biosyst. Eng., 96(4), 517-524.
- Kouchakzadeh, A., Shafeei, S., (2010), “Modeling of Microwave-Convective Drying of Pistachios”, Energ. Convers. Manage., 51, 2012– 2015.
- Doymaz, I., Gol, E., (2011), “Convective Drying Characteristics of Eggplant Slices”, J. Food Process. Eng., 34, 1234–1252.
- Doymaz, I., (2013), “Experimental Study on Drying of Pear Slices in A Convective Dryer”, Int. J. Food Sci. Tech., 48, 1909–1915.
- Ortiz, A.L., Ramirez, J.R., Lagunas, L.L.M., (2013), “Effects of Drying Air Temperature on The Structural Properties of Garlic Evaluated During Drying”, Int. J. Food Prop., 16, 1516– 1529.
- Purkayastha, M.D., Nath, A., Deka, B.C., Mahanta, C.L., (2013), “Thin Layer Drying of Tomato Slices”, J. Food Sci. Tech., 50(4), 642- 653.
- An, K., Zhaob, D., Wangb, Z., Wua, J., Xua, Y., Xiaoa, G., (2016), “Comparison Of Different Drying Methods On Chinese Ginger (Zingiber Officinale Roscoe): Changes in Volatiles, Chemical Profile, Antioxidant Properties and Microstructure”, Food Chemistry, 197, 1292- 1300.
- Tao, Y., Wanga, P., Wanga, Y., Kadamb, S.U., Hana, Y., Wanga, J., Zhouc, J., (2016), “Power Ultrasound as A Pretreatment to Convective Drying of Mulberry (Morus Alba L.) Leaves: Impact on Drying Kinetics and Selected Quality Properties”, Ultrasonics Sonochemistry, 31, 310- 318.
- Rahman, S.N.F.S.A., Wahida, R., Rahman, N.A., (2015), “Drying Kinetics of Nephelium Lappaceum (Rambutan) in A Drying Oven”, Procedia - Social and Behavioral Sciences, 195, 2734-2741.
- Adiletta, G., Russo, P., Senadeera, W., Di Matteo, M., (2016), “Drying Characteristics and Quality of Grape Under Physical Pretreatment”, Journal Of Food Engıneerıng, 172, 9-18.
- Khawas, P., Dash, K.K., Das, A.J., Deka, S.C., (2015), “Drying Characteristics and Assessment of Properties of Dried Culinary Banana Slices”, International Journal Of Food Engineering, 11(5), 667-678. and Microstructural
- Lewis, W.K., (1921), “The Rate of Drying of Solid Materials”, J. Indian Eng. Chem., 13(5): 427-432.
- Henderson, S.M., Pabis, S., (1961), “Grain Drying Theory, II. Temperature Effects on Drying Coefficients”, J. Agr. Eng. Res., 6: 169- 174.
- Sharaf-Eldeen, Y.I., Blaisdell, J.L., Hamdy, M.Y., (1980), “A Model for Ear Corn Drying”, Trans. ASAE, 23: 1261-1271.
- Doymaz, I., (2007), “The Kinetics of Forced Convective Air-Drying of Pumpkin Slices”, J. Food Eng. 79: 243-248.
- Saeed, I.E., (2010), “Solar Drying of Roselle (Hibiscus Sabdariffa L.) Part I: Mathematical Modelling, Drying Dxperiments, Effects of The Drying Conditions”, Agric Eng Int: CIGR J. 12 (3-4): 54-59.
- Crank, J., (1975), “The Mathematics of Diffusion”, Oxford University Press, London.
- Incropera, F.P., De Witt, D.P., (1990), “Fundamentals of Heat and Mass Transfer”, John Wiley&Sons, New York.
- Kaya, A., Aydin, O., Demirtas, C, Akgün, M., (2007), “An Experimental Study on The Drying Kinetics of Quince”, Desalination 212: 328-243.
- Madamba, P.S., Driscoll, R.H., Buckle, K.A., (1996), “The Thin Layer Drying Characteristic of Garlic Slices”, J. Food Eng., 29, 75–97.
- Erenturk, S., Gulaboglu, M.S., Gultekin, S., (2004), “The Thin-Layer Drying Characteristics of Rosehip”, Biosyst. Eng., 89, 2, 159–166. [27]. Doymaz, I., (2007), “Air-Drying Characteristics of Tomatoes”, J. Food Eng. 78: 1291-1297.
- Akpinar, E.K., Bicer, Y., (2004), “Modelling of The Drying of Eggplants in Thin-Layers”, Int. J. Food Sci. Techol. 39: 1-9.
- Doymaz, I., (2012), “Evaluation of Some Thin- Layer Drying Models of Persimmon Slices (Diospyros kaki L.)”, Energ, Convers Manage. 56: 199-205.
Yıl 2016,
Cilt: 19 Sayı: 2, 1 - 8, 09.09.2016
Öz
Kaynakça
- Akkuş,
- M., (2015), “Yarı Kurak İklim
- Koşullarında, Farklı Su Seviyelerinde Patlıcanın
- (Solanum Melongena L.) Sulama Programlarının
- Belirlenmesi ve Verim Bileşenlerine Etkisi”,
- Harran Üniversitesi, Yüksek Lisans Tezi, s87.
- Keskin, A., (2014), “Isparta’da Yetiştirilen Kabak (Cucurbita Pepo)’ta Hıyar Mozayik Virüsü (Cucumber Mosaic Virus, Cmv)’nün Biyolojik, Serolojik Araştırılması”, Süleyman Demirel Üniversitesi, Yüksek Lisans Tezi, s66. M.A., Yöntemlerle [3]. Karim, Hawlader, “Mathematical Modeling and Experimental Investigation of Tropical Fruits Drying”, In. J. Heat Mass Tran. 48: 4914-4925. (2005),
- Doymaz, İ., (1998), “Üzüm ve Kahramanmaraş Biberinin İncelenmesi”, Doktora Tezi, Y.T. Ü., Fen- Blimleri Enstitüsü, İstanbul.
- Karakteristiklerinin
- Hussain, M.M., (2001), “Investigation of Heat and Moisture Transfer During Solids Drying”, Yüksek Lisans Tezi, King Fahd University of Petroleum and Minerals, Dhahran, Suudi Arabia.
- Kaya, A., Aydın, O., Demirtas, C., (2007), “Drying Kinetics of Red Delicious Apple”, Biosyst. Eng., 96(4), 517-524.
- Kouchakzadeh, A., Shafeei, S., (2010), “Modeling of Microwave-Convective Drying of Pistachios”, Energ. Convers. Manage., 51, 2012– 2015.
- Doymaz, I., Gol, E., (2011), “Convective Drying Characteristics of Eggplant Slices”, J. Food Process. Eng., 34, 1234–1252.
- Doymaz, I., (2013), “Experimental Study on Drying of Pear Slices in A Convective Dryer”, Int. J. Food Sci. Tech., 48, 1909–1915.
- Ortiz, A.L., Ramirez, J.R., Lagunas, L.L.M., (2013), “Effects of Drying Air Temperature on The Structural Properties of Garlic Evaluated During Drying”, Int. J. Food Prop., 16, 1516– 1529.
- Purkayastha, M.D., Nath, A., Deka, B.C., Mahanta, C.L., (2013), “Thin Layer Drying of Tomato Slices”, J. Food Sci. Tech., 50(4), 642- 653.
- An, K., Zhaob, D., Wangb, Z., Wua, J., Xua, Y., Xiaoa, G., (2016), “Comparison Of Different Drying Methods On Chinese Ginger (Zingiber Officinale Roscoe): Changes in Volatiles, Chemical Profile, Antioxidant Properties and Microstructure”, Food Chemistry, 197, 1292- 1300.
- Tao, Y., Wanga, P., Wanga, Y., Kadamb, S.U., Hana, Y., Wanga, J., Zhouc, J., (2016), “Power Ultrasound as A Pretreatment to Convective Drying of Mulberry (Morus Alba L.) Leaves: Impact on Drying Kinetics and Selected Quality Properties”, Ultrasonics Sonochemistry, 31, 310- 318.
- Rahman, S.N.F.S.A., Wahida, R., Rahman, N.A., (2015), “Drying Kinetics of Nephelium Lappaceum (Rambutan) in A Drying Oven”, Procedia - Social and Behavioral Sciences, 195, 2734-2741.
- Adiletta, G., Russo, P., Senadeera, W., Di Matteo, M., (2016), “Drying Characteristics and Quality of Grape Under Physical Pretreatment”, Journal Of Food Engıneerıng, 172, 9-18.
- Khawas, P., Dash, K.K., Das, A.J., Deka, S.C., (2015), “Drying Characteristics and Assessment of Properties of Dried Culinary Banana Slices”, International Journal Of Food Engineering, 11(5), 667-678. and Microstructural
- Lewis, W.K., (1921), “The Rate of Drying of Solid Materials”, J. Indian Eng. Chem., 13(5): 427-432.
- Henderson, S.M., Pabis, S., (1961), “Grain Drying Theory, II. Temperature Effects on Drying Coefficients”, J. Agr. Eng. Res., 6: 169- 174.
- Sharaf-Eldeen, Y.I., Blaisdell, J.L., Hamdy, M.Y., (1980), “A Model for Ear Corn Drying”, Trans. ASAE, 23: 1261-1271.
- Doymaz, I., (2007), “The Kinetics of Forced Convective Air-Drying of Pumpkin Slices”, J. Food Eng. 79: 243-248.
- Saeed, I.E., (2010), “Solar Drying of Roselle (Hibiscus Sabdariffa L.) Part I: Mathematical Modelling, Drying Dxperiments, Effects of The Drying Conditions”, Agric Eng Int: CIGR J. 12 (3-4): 54-59.
- Crank, J., (1975), “The Mathematics of Diffusion”, Oxford University Press, London.
- Incropera, F.P., De Witt, D.P., (1990), “Fundamentals of Heat and Mass Transfer”, John Wiley&Sons, New York.
- Kaya, A., Aydin, O., Demirtas, C, Akgün, M., (2007), “An Experimental Study on The Drying Kinetics of Quince”, Desalination 212: 328-243.
- Madamba, P.S., Driscoll, R.H., Buckle, K.A., (1996), “The Thin Layer Drying Characteristic of Garlic Slices”, J. Food Eng., 29, 75–97.
- Erenturk, S., Gulaboglu, M.S., Gultekin, S., (2004), “The Thin-Layer Drying Characteristics of Rosehip”, Biosyst. Eng., 89, 2, 159–166. [27]. Doymaz, I., (2007), “Air-Drying Characteristics of Tomatoes”, J. Food Eng. 78: 1291-1297.
- Akpinar, E.K., Bicer, Y., (2004), “Modelling of The Drying of Eggplants in Thin-Layers”, Int. J. Food Sci. Techol. 39: 1-9.
- Doymaz, I., (2012), “Evaluation of Some Thin- Layer Drying Models of Persimmon Slices (Diospyros kaki L.)”, Energ, Convers Manage. 56: 199-205.
Toplam 33 adet kaynakça vardır.
Ayrıntılar
| Bölüm | Araştırma Makalesi |
|---|---|
| Yazarlar | |
| Yayımlanma Tarihi | 9 Eylül 2016 |
| Gönderilme Tarihi | 9 Mart 2016 |
| Yayımlandığı Sayı | Yıl 2016Cilt: 19 Sayı: 2 |