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MİKRODALGA KOŞULLARINDA MUZUN KÖPÜK KURUTMA ÖZELLİKLERİNİN MODELLENMESİ

Yıl 2020, Cilt: 45 Sayı: 6, 1134 - 1142, 12.10.2020

Ayşe Nur Yüksel

https://doi.org/10.15237/gida.GD20088
Cited By: 1

Öz

Bu çalışmada, muzun mikrodalga destekli köpük kurutma ile kurutulması ve kurutma davranışının belirlenmesi amaçlanmıştır. Muz köpüğü, 100, 180, 300, 450 ve 600 W mikrodalga güçlerinde köpük kurutma yöntemi ile kurutulmuştur. Aktif nem difüzyon katsayıları, 5.9536 x 10-9 ve 3.5692 x 10-8 m2 s-1 aralığında bulunmuştur. Mikrodalga ile kurutulan muz köpüğünün aktivasyon enerjisi 10.80 W g-1 olarak hesaplanmıştır. Bunun yanında, deneysel nem oranı datalarına en iyi uyan modeli bulabilmek için, ince tabaka kurutma modelleri; Page, Wang ve Singh, Midilli ve diğerleri, Silva ve diğerleri, two-term ve Peleg, uygulanmıştır. Sonuç olarak, Midilli ve diğerleri modeli en yüksek R2, en düşük RMSE, RSS and χ2 değerleri ile diğer modellere göre daha iyi uyum sağlamıştır.

Anahtar Kelimeler

mikrodalga kurutma köpük kurutma muz modelleme kurutma kinetiği aktivasyon enerjisi

Kaynakça

  • Branco, I. G., Kikuchi, T. T., Argandona, E. J. S., Moraes, I. C. F., Haminiuk, C. W. I. (2016). Drying kinetics and quality of uvaia (Hexachlamys edulis (O. Berg)) powder obtained by foam-mat drying. Int J Food Sci Tech, 51(7): 1703-1710. doi:10.1111/ijfs.13145
  • Chakraborty, S., Mazumder, S., Banerjee, S. (2017). Changes in Thermal Properties and Colour Attributes of Potato (Chandramukhi Variety) during Foam Mat and Thin Layer Drying. J Microb Biotec Food, 6(5): 1121-1126. doi:10.15414/jmbfs.2017.6.5.1121-1126
  • Chayjan, R. A., Kaveh, M. (2014). Physical Parameters and Kinetic Modeling of Fix and Fluid Bed Drying of Terebinth Seeds. J. Food Process Preserv., 38(3): 1307-1320. doi:10.1111/jfpp.12092
  • Chayjan, R. A., Kaveh, M., Khayati, S. (2015). Modeling Drying Characteristics of Hawthorn Fruit under Microwave-Convective Conditions. J. Food Process Preserv., 39(3): 239-253. doi:10.1111/jfpp.12226
  • Crank, J. (1975). Mathematic of Diffusion (2nd ed.). London: Oxford University Press.
  • da Silva, W. P., Rodrigues, A. F., Silva, C. M. D. P. S. E., de Castro, D. S., Gomes, J. P. (2015). Comparison between continuous and intermittent drying of whole bananas using empirical and diffusion models to describe the processes. J Food Eng, 166: 230-236. doi:10.1016/j.jfoodeng.2015.06.018
  • Dadali, G., Demirhan, E., Ozbek, B. (2007). Microwave heat treatment of spinach: Drying kinetics and effective moisture diffusivity. Dry. Technol., 25(10): 1703-1712. doi:10.1080/07373930701590954
  • Demirhan, E., Ozbek, B. (2010a). Drying kinetics and effective moisture diffusivity of purslane undergoing microwave heat treatment. Korean J Chem Eng, 27(5): 1377-1383. doi:10.1007/s11814-010-0251-2
  • Demirhan, E., Ozbek, B. (2010b). Microwave-Drying Characteristics of Basil. J. Food Process Preserv., 34(3): 476-494. doi:10.1111/j.1745-4549.2008.00352.x
  • Ertekin, C., Yaldiz, O. (2004). Drying of eggplant and selection of a suitable thin layer drying model. J Food Eng, 63(3): 349-359. doi:10.1016/j.jfoodeng.2003.08.007
  • Falade, K. O., Okocha, J. O. (2012). Foam-Mat Drying of Plantain and Cooking Banana (Musa spp.). Food Bioprocess Tech, 5(4): 1173-1180. doi:10.1007/s11947-010-0354-0
  • Guimaraes, M. K. A., De Figueiredo, R. M. F., Queiroz, A. J. D. (2017). Foam-Mat Drying Kinetics of Keitt Mango Pulp. Rev Caatinga, 30(1): 172-180. doi:10.1590/1983-21252017v30n119rc
  • Lobo, F. A., Nascimento, M. A., Domingues, J. R., Falcao, D. Q., Hernanz, D., Heredia, F. J., Araujo, K. G. L. (2017). Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity. Food Chem, 221: 258-266. doi:10.1016/j.foodchem.2016.10.080
  • Maciel, R. M. G., Afonso, M. R. A., da Costa, J. M. C., Severo, L. S., de Lima, N. D. (2017). Mathematical modeling of the foam-mat drying curves of guava pulp. Rev Bras Eng Agr Amb, 21(10): 721-725. doi:10.1590/1807-1929/agriambi.v21n10p721-725
  • Madamba, P. S., Driscoll, R. H., Buckle, K. A. (1996). The thin-layer drying characteristics of garlic slices. J Food Eng, 29(1): 75-97. doi:10.1016/0260-8774(95)00062-3
  • McMinn, W. A. M. (2006). Thin-layer modelling of the convective, microwave, microwave-convective and microwave-vacuum drying of lactose powder. J Food Eng, 72(2): 113-123. doi:10.1016/j.jfoodeng.2004.11.025
  • Midilli, A., Kucuk, H., Yapar, Z. (2002). A new model for single-layer drying. Dry. Technol., 20(7): 1503-1513. doi:10.1081/Drt-120005864
  • Noordia, A., Mustar, Y. S., Kusnanik, N. W. (2020). Foam mat drying of banana juice: varieties of ripe banana analysis and egg albumen foam. Food Sci Tech-Brazil, 40(2): 465-468. doi:10.1590/fst.24918
  • Omolola, A. O., Jideani, A. I. O., Kapila, P. F. (2014). Modeling microwave drying kinetics and moisture diffusivity of Mabonde banana variety. Int J Agr Biol Eng, 7(6): 107-113. doi:10.3965/j.ijabe.20140706.013
  • Onwude, D. I., Hashim, N., Janius, R. B., Nawi, N. M., Abdan, K. (2016). Modeling the Thin-Layer Drying of Fruits and Vegetables: A Review. Compr Rev Food Sci F, 15(3): 599-618. doi:10.1111/1541-4337.12196
  • Prakotmak, P., Soponronnarit, S., Prachayawarakorn, S. (2010). Modelling of moisture diffusion in pores of banana foam mat using a 2-D stochastic pore network: Determination of moisture diffusion coefficient during adsorption process. J Food Eng, 96(1): 119-126. doi:10.1016/j.jfoodeng.2009.07.004
  • Prakotmak, P., Soponronnarit, S., Prachayawarakorn, S. (2011). Effect of Adsorption Conditions on Effective Diffusivity and Textural Property of Dry Banana Foam Mat. Dry Technol., 29(9): 1090-1100. doi:10.1080/07373937.2011.569044
  • Qadri, O. S., Osama, K., Srivastava, A. K. (2020). Foam mat drying of papaya using microwaves: Machine learning modeling. J Food Process Eng., 43(6): e13394. doi:10.1111/jfpe.13394
  • Qadri, O. S., Srivastava, A. K. (2017). Microwave-Assisted Foam Mat Drying of Guava Pulp: Drying Kinetics and Effect on Quality Attributes. J. Food Process Eng., 40(1): e12295. doi:10.1111/jfpe.12295
  • Raharitsifa, N., Genovese, D. B., Ratti, C. (2006). Characterization of apple juice foams for foam-mat drying prepared with egg white protein and methylcellulose. J Food Sci, 71(3): E142-E151. doi:DOI 10.1111/j.1365-2621.2006.tb15627.x
  • Ratti, C. (2001). Hot air and freeze-drying of high-value foods: a review. J Food Eng, 49(4): 311-319. doi:10.1016/S0260-8774(00)00228-4
  • Salahi, M. R., Mohebbi, M., Taghizadeh, M. (2015). Foam-Mat Drying of Cantaloupe (Cucumis Melo): Optimization of Foaming Parameters and Investigating Drying Characteristics. J Food Process Preserv., 39(6): 1798-1808. doi:10.1111/jfpp.12414
  • Sankat, C. K., Castaigne, F. (2004). Foaming and drying behaviour of ripe bananas. Lebensm-Wiss Technol, 37(5): 517-525. doi:10.1016/S0023-6438(03)00132-4
  • Sun, Y., Zhang, Y. H., Xu, W., Zheng, X. Z. (2020). Analysis of the Anthocyanin Degradation in Blue Honeysuckle Berry under Microwave Assisted Foam-Mat Drying. Foods, 9(4): 397. doi:10.3390/foods9040397
  • Thuwapanichayanan, R., Prachayawarakorn, S., Soponronnarit, S. (2008). Drying characteristics and quality of banana foam mat. J Food Eng, 86(4): 573-583. doi:10.1016/j.jfoodeng.2007.11.008
  • Togrul, I. T., Pehlivan, D. (2003). Modelling of drying kinetics of single apricot. J Food Eng, 58(1): 23-32. doi:10.1016/S0260-8774(02)00329-1
  • Torki-Harchegani, M., Ghasemi-Varnamkhasti, M., Ghanbarian, D., Sadeghi, M., Tohidi, M. (2016). Dehydration characteristics and mathematical modelling of lemon slices drying undergoing oven treatment. Heat Mass Transfer, 52(2): 281-289. doi:10.1007/s00231-015-1546-y
  • Vega-Galvez, A., San Martin, R., Sanders, M., Miranda, M., Lara, E. (2010). Characteristics and Mathematical Modeling of Convective Drying of Quinoa (Chenopodium Quinoa Willd.): Influence of Temperature on the Kinetic Parameters. J. Food Process Preserv., 34(6): 945-963. doi:10.1111/j.1745-4549.2009.00410.x

MODELING FOAM-MAT DRYING CHARACTERISTICS OF BANANA UNDER MICROWAVE CONDITIONS

Yıl 2020, Cilt: 45 Sayı: 6, 1134 - 1142, 12.10.2020

Ayşe Nur Yüksel

https://doi.org/10.15237/gida.GD20088
Cited By: 1

Öz

In this study, it was aimed to dry banana using microwave-assisted foam-mat drying and to identify the drying behavior. Foam-mat drying of banana foam was made using a microwave oven at output power of 100, 180, 300, 450 and 600 W. Effective moisture diffusivities were obtained in the range of 5.9536 x 10-9 and 3.5692 x 10-8 m2 s-1. Activation energy was determined as 10.80 W g-1 of microwave dried banana foam. Besides, to find the best model to experimental moisture ratio values, thin layer models of Page, Wang and Singh, Midilli and others, Silva and others, two-term and Peleg were applied. As a result, Midilli and others’ model gave a better fit than others with highest value of R2, lowest values of RMSE, RSS and χ2.

Anahtar Kelimeler

microwave drying foam-mat drying banana modeling drying kinetic activation energy

Kaynakça

  • Branco, I. G., Kikuchi, T. T., Argandona, E. J. S., Moraes, I. C. F., Haminiuk, C. W. I. (2016). Drying kinetics and quality of uvaia (Hexachlamys edulis (O. Berg)) powder obtained by foam-mat drying. Int J Food Sci Tech, 51(7): 1703-1710. doi:10.1111/ijfs.13145
  • Chakraborty, S., Mazumder, S., Banerjee, S. (2017). Changes in Thermal Properties and Colour Attributes of Potato (Chandramukhi Variety) during Foam Mat and Thin Layer Drying. J Microb Biotec Food, 6(5): 1121-1126. doi:10.15414/jmbfs.2017.6.5.1121-1126
  • Chayjan, R. A., Kaveh, M. (2014). Physical Parameters and Kinetic Modeling of Fix and Fluid Bed Drying of Terebinth Seeds. J. Food Process Preserv., 38(3): 1307-1320. doi:10.1111/jfpp.12092
  • Chayjan, R. A., Kaveh, M., Khayati, S. (2015). Modeling Drying Characteristics of Hawthorn Fruit under Microwave-Convective Conditions. J. Food Process Preserv., 39(3): 239-253. doi:10.1111/jfpp.12226
  • Crank, J. (1975). Mathematic of Diffusion (2nd ed.). London: Oxford University Press.
  • da Silva, W. P., Rodrigues, A. F., Silva, C. M. D. P. S. E., de Castro, D. S., Gomes, J. P. (2015). Comparison between continuous and intermittent drying of whole bananas using empirical and diffusion models to describe the processes. J Food Eng, 166: 230-236. doi:10.1016/j.jfoodeng.2015.06.018
  • Dadali, G., Demirhan, E., Ozbek, B. (2007). Microwave heat treatment of spinach: Drying kinetics and effective moisture diffusivity. Dry. Technol., 25(10): 1703-1712. doi:10.1080/07373930701590954
  • Demirhan, E., Ozbek, B. (2010a). Drying kinetics and effective moisture diffusivity of purslane undergoing microwave heat treatment. Korean J Chem Eng, 27(5): 1377-1383. doi:10.1007/s11814-010-0251-2
  • Demirhan, E., Ozbek, B. (2010b). Microwave-Drying Characteristics of Basil. J. Food Process Preserv., 34(3): 476-494. doi:10.1111/j.1745-4549.2008.00352.x
  • Ertekin, C., Yaldiz, O. (2004). Drying of eggplant and selection of a suitable thin layer drying model. J Food Eng, 63(3): 349-359. doi:10.1016/j.jfoodeng.2003.08.007
  • Falade, K. O., Okocha, J. O. (2012). Foam-Mat Drying of Plantain and Cooking Banana (Musa spp.). Food Bioprocess Tech, 5(4): 1173-1180. doi:10.1007/s11947-010-0354-0
  • Guimaraes, M. K. A., De Figueiredo, R. M. F., Queiroz, A. J. D. (2017). Foam-Mat Drying Kinetics of Keitt Mango Pulp. Rev Caatinga, 30(1): 172-180. doi:10.1590/1983-21252017v30n119rc
  • Lobo, F. A., Nascimento, M. A., Domingues, J. R., Falcao, D. Q., Hernanz, D., Heredia, F. J., Araujo, K. G. L. (2017). Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity. Food Chem, 221: 258-266. doi:10.1016/j.foodchem.2016.10.080
  • Maciel, R. M. G., Afonso, M. R. A., da Costa, J. M. C., Severo, L. S., de Lima, N. D. (2017). Mathematical modeling of the foam-mat drying curves of guava pulp. Rev Bras Eng Agr Amb, 21(10): 721-725. doi:10.1590/1807-1929/agriambi.v21n10p721-725
  • Madamba, P. S., Driscoll, R. H., Buckle, K. A. (1996). The thin-layer drying characteristics of garlic slices. J Food Eng, 29(1): 75-97. doi:10.1016/0260-8774(95)00062-3
  • McMinn, W. A. M. (2006). Thin-layer modelling of the convective, microwave, microwave-convective and microwave-vacuum drying of lactose powder. J Food Eng, 72(2): 113-123. doi:10.1016/j.jfoodeng.2004.11.025
  • Midilli, A., Kucuk, H., Yapar, Z. (2002). A new model for single-layer drying. Dry. Technol., 20(7): 1503-1513. doi:10.1081/Drt-120005864
  • Noordia, A., Mustar, Y. S., Kusnanik, N. W. (2020). Foam mat drying of banana juice: varieties of ripe banana analysis and egg albumen foam. Food Sci Tech-Brazil, 40(2): 465-468. doi:10.1590/fst.24918
  • Omolola, A. O., Jideani, A. I. O., Kapila, P. F. (2014). Modeling microwave drying kinetics and moisture diffusivity of Mabonde banana variety. Int J Agr Biol Eng, 7(6): 107-113. doi:10.3965/j.ijabe.20140706.013
  • Onwude, D. I., Hashim, N., Janius, R. B., Nawi, N. M., Abdan, K. (2016). Modeling the Thin-Layer Drying of Fruits and Vegetables: A Review. Compr Rev Food Sci F, 15(3): 599-618. doi:10.1111/1541-4337.12196
  • Prakotmak, P., Soponronnarit, S., Prachayawarakorn, S. (2010). Modelling of moisture diffusion in pores of banana foam mat using a 2-D stochastic pore network: Determination of moisture diffusion coefficient during adsorption process. J Food Eng, 96(1): 119-126. doi:10.1016/j.jfoodeng.2009.07.004
  • Prakotmak, P., Soponronnarit, S., Prachayawarakorn, S. (2011). Effect of Adsorption Conditions on Effective Diffusivity and Textural Property of Dry Banana Foam Mat. Dry Technol., 29(9): 1090-1100. doi:10.1080/07373937.2011.569044
  • Qadri, O. S., Osama, K., Srivastava, A. K. (2020). Foam mat drying of papaya using microwaves: Machine learning modeling. J Food Process Eng., 43(6): e13394. doi:10.1111/jfpe.13394
  • Qadri, O. S., Srivastava, A. K. (2017). Microwave-Assisted Foam Mat Drying of Guava Pulp: Drying Kinetics and Effect on Quality Attributes. J. Food Process Eng., 40(1): e12295. doi:10.1111/jfpe.12295
  • Raharitsifa, N., Genovese, D. B., Ratti, C. (2006). Characterization of apple juice foams for foam-mat drying prepared with egg white protein and methylcellulose. J Food Sci, 71(3): E142-E151. doi:DOI 10.1111/j.1365-2621.2006.tb15627.x
  • Ratti, C. (2001). Hot air and freeze-drying of high-value foods: a review. J Food Eng, 49(4): 311-319. doi:10.1016/S0260-8774(00)00228-4
  • Salahi, M. R., Mohebbi, M., Taghizadeh, M. (2015). Foam-Mat Drying of Cantaloupe (Cucumis Melo): Optimization of Foaming Parameters and Investigating Drying Characteristics. J Food Process Preserv., 39(6): 1798-1808. doi:10.1111/jfpp.12414
  • Sankat, C. K., Castaigne, F. (2004). Foaming and drying behaviour of ripe bananas. Lebensm-Wiss Technol, 37(5): 517-525. doi:10.1016/S0023-6438(03)00132-4
  • Sun, Y., Zhang, Y. H., Xu, W., Zheng, X. Z. (2020). Analysis of the Anthocyanin Degradation in Blue Honeysuckle Berry under Microwave Assisted Foam-Mat Drying. Foods, 9(4): 397. doi:10.3390/foods9040397
  • Thuwapanichayanan, R., Prachayawarakorn, S., Soponronnarit, S. (2008). Drying characteristics and quality of banana foam mat. J Food Eng, 86(4): 573-583. doi:10.1016/j.jfoodeng.2007.11.008
  • Togrul, I. T., Pehlivan, D. (2003). Modelling of drying kinetics of single apricot. J Food Eng, 58(1): 23-32. doi:10.1016/S0260-8774(02)00329-1
  • Torki-Harchegani, M., Ghasemi-Varnamkhasti, M., Ghanbarian, D., Sadeghi, M., Tohidi, M. (2016). Dehydration characteristics and mathematical modelling of lemon slices drying undergoing oven treatment. Heat Mass Transfer, 52(2): 281-289. doi:10.1007/s00231-015-1546-y
  • Vega-Galvez, A., San Martin, R., Sanders, M., Miranda, M., Lara, E. (2010). Characteristics and Mathematical Modeling of Convective Drying of Quinoa (Chenopodium Quinoa Willd.): Influence of Temperature on the Kinetic Parameters. J. Food Process Preserv., 34(6): 945-963. doi:10.1111/j.1745-4549.2009.00410.x
Toplam 33 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Ayşe Nur Yüksel 0000-0002-6828-1190

Yayımlanma Tarihi 12 Ekim 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 45 Sayı: 6

Kaynak Göster

APA Yüksel, A. N. (2020). MODELING FOAM-MAT DRYING CHARACTERISTICS OF BANANA UNDER MICROWAVE CONDITIONS. Gıda, 45(6), 1134-1142. https://doi.org/10.15237/gida.GD20088
AMA Yüksel AN. MODELING FOAM-MAT DRYING CHARACTERISTICS OF BANANA UNDER MICROWAVE CONDITIONS. GIDA. Ekim 2020;45(6):1134-1142. doi:10.15237/gida.GD20088
Chicago Yüksel, Ayşe Nur. “MODELING FOAM-MAT DRYING CHARACTERISTICS OF BANANA UNDER MICROWAVE CONDITIONS”. Gıda 45, sy. 6 (Ekim 2020): 1134-42. https://doi.org/10.15237/gida.GD20088.
EndNote Yüksel AN (01 Ekim 2020) MODELING FOAM-MAT DRYING CHARACTERISTICS OF BANANA UNDER MICROWAVE CONDITIONS. Gıda 45 6 1134–1142.
IEEE A. N. Yüksel, “MODELING FOAM-MAT DRYING CHARACTERISTICS OF BANANA UNDER MICROWAVE CONDITIONS”, GIDA, c. 45, sy. 6, ss. 1134–1142, 2020, doi: 10.15237/gida.GD20088.
ISNAD Yüksel, Ayşe Nur. “MODELING FOAM-MAT DRYING CHARACTERISTICS OF BANANA UNDER MICROWAVE CONDITIONS”. Gıda 45/6 (Ekim 2020), 1134-1142. https://doi.org/10.15237/gida.GD20088.
JAMA Yüksel AN. MODELING FOAM-MAT DRYING CHARACTERISTICS OF BANANA UNDER MICROWAVE CONDITIONS. GIDA. 2020;45:1134–1142.
MLA Yüksel, Ayşe Nur. “MODELING FOAM-MAT DRYING CHARACTERISTICS OF BANANA UNDER MICROWAVE CONDITIONS”. Gıda, c. 45, sy. 6, 2020, ss. 1134-42, doi:10.15237/gida.GD20088.
Vancouver Yüksel AN. MODELING FOAM-MAT DRYING CHARACTERISTICS OF BANANA UNDER MICROWAVE CONDITIONS. GIDA. 2020;45(6):1134-42.

Cited By

Mathematical Modeling of Microwave-Assisted Foam-Mat Drying of Kefir
Journal of Food Processing and Preservation
https://doi.org/10.1155/2023/3917292
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