Muz dilimlerinin kurutma kinetiðinin deneysel ve teorik incelenmesi

Sýcak hava ile kurutma modellenmesi, gýda kalitesini arttýrmak ve enerji tüketimini azaltmak için çok önemlidir. Çalýþmanýn amacý, sýcak hava kurutma yöntemi ile muz dilimlerinin kuruma davranýþlarýný incelemektir. Muz dilimlerinin kurutma kinetiði, farklý hava sýcaklýklarý (40, 50, ve 60°C) için deneysel olarak incelenmiþtir. Kurutma modelleri deneysel verilere uygulanmýþtýr. Deneysel verilere en yakýn sonuçlarý veren model Midilli modeli (R2=0.99) olarak tahmin edilmiþtir. Ürünün nem içeriði azaldýkça L (parlaklýk) renk deðerinin azaldýðý belirlenmiþtir. Efektif difüzyon katsayýlarý (2.02×10-10, 5.05×10-10, ve 8.08×10-10 m2 s-1), aktivasyon enerjisi (61.1 kJ (mol)-1) ve büzülme katsayýlarý (%23, %32 ve %40) hesaplanmýþ ve sonuçlarýn gýda kurutulmasý üzerinde literatürde verilen bilgiler ile uyumlu olduðu görülmüþtür. Deneysel çalýþmadan elde edilen sýcaklýk ve nem içeriði deðerleri nümerik analiz sonuçlarý ile karþýlaþtýrýlmýþ ve uyumlu olduðu bulunmuþtur.

Experimental and theoretical investigation of drying kinetics of banana slices

Modeling of the hot air dehydration period is very important to increase food property and reduce energy consumption. The objective of the study is to examine the drying behaviour of banana slices by using convective hot air drying method. Drying kinetics of the banana slices was investigated experimentally for different air temperatures (40, 50, and 60°C). The drying models were fitted to the experimental data. The model which gives the nearest results to the experimental information was predicted as the Midilli model (R2=0.99). It was determined that the L (brightness) colour parameter value declined as the moisture content of the food decreased. Effective diffusion coefficients (2.02×10-10, 5.05×10-10, and 8.08×10-10 m2 s-1), activation energy (61.1 kJ (mol)-1) and shrinkage coefficients (23%, 32% and 40%) were calculated and it was seen to be compatible with the data given in the literature on food drying. The temperature and moisture content obtained from the experimental study were compared with numerical analysis and found to be compatible.