Kivi Meyvesinin İnce Tabaka Kurutma Karakteristiklerinin ve Sorpsiyon Özelliklerinin Saptanması

Basit Öğe Kaydı
dc.authorscopusid57215436002
dc.authorscopusid57219547589
dc.authorscopusid57219892538
dc.authorscopusid14119898600
dc.authorscopusid20336671700
dc.contributor.authorDiken, B.
dc.contributor.authorEremkere, M.
dc.contributor.authorDemirtaş, Gülizar
dc.contributor.authorKayişoğlu, B.
dc.contributor.authorAktaş, Türkan
dc.date.accessioned2022-05-11T14:43:48Z
dc.date.available2022-05-11T14:43:48Z
dc.date.issued2020
dc.departmentFakülteler, Ziraat Fakültesi, Biyosistem Mühendisliği Bölümü
dc.description.abstractDrying process is one of the methods used to supply consuming of fruits and vegetables out of the harvesting period and to preserve the market value. In this research, kiwi fruit, which is rapidly growing of its production in our country in recent years, was sliced in 3 mm thickness and dried at different temperatures (50-60-70 °C) and constant airspeed (2.2 m s-1) in a hot air dryer as thin layer. The sorption isotherms, which are very important in terms of continuity of product quality stability and which are used to understand the physicochemical relationship between water and product, were determined at 3 different temperatures (30, 40 and 50 °C) and 5 different ambient relative humidity conditions for fresh and dried kiwi samples. The obtained experimental sorption data were adapted to 4 different models, namely BET, GAB, Oswin and Smith models. Four mathematical drying models namely Henderson and Pabis, Page, Logarithmic, Wangh and Singh were applied to the experimental results of drying processes. It was determined that the most suitable mathematical model is Page model in hot air drying of kiwi according to the comparison of root mean square error (RMSE), chi-square (?2) and model efficiency (EF) values obtained by modeling of drying data. It was determined that the most suitable mathematical model is GAB model for the sorption behavior of kiwi fruit. The effective diffusion coefficient values ranged from 2.73936 x 10-10 (50 ?C) to 3.89772 x 10-10 m2 s-1 (70 ?C) depending on the temperature. © 2020, TUBITAK. All rights reserved.
dc.identifier.doi10.31202/ecjse.629317
dc.identifier.endpage261
dc.identifier.issn2148-3736
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85095954055
dc.identifier.scopusqualityQ4
dc.identifier.startpage249
dc.identifier.urihttps://doi.org/10.31202/ecjse.629317
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9728
dc.identifier.volume7
dc.indekslendigikaynakScopus
dc.institutionauthorDiken, B.
dc.institutionauthorEremkere, M.
dc.institutionauthorDemirtaş, G.
dc.institutionauthorKayişoğlu, B.
dc.institutionauthorAktaş, Türkan
dc.language.isotr
dc.publisherTUBITAK
dc.relation.ispartofEl-Cezeri Journal of Science and Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectKiwi fruit thin layer drying diffusion coefficient
dc.subjectModeling
dc.subjectSorption
dc.titleKivi Meyvesinin İnce Tabaka Kurutma Karakteristiklerinin ve Sorpsiyon Özelliklerinin Saptanması
dc.title.alternativeDetermination of thin layer drying characteristics and sorption properties of kiwi fruit
dc.typeArticle

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
9728.pdf
Boyut:
1.12 MB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin / Full Text
İndir

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu
TR-Dizin İndeksli Yayınlar Koleksiyonu
Ziraat Fakültesi Koleksiyonu