Freeze-Drying of Persimmon (Diospyros Kaki) Slices Investigation of Drying Characteristics

Authors : Abdullah DAĞDEVİREN, Bahadir ACAR, Abdullatif ALHAMMADİ, Khandan ROSHANAEI, Tuba COŞKUN, Özgür İNANÇ, Mehmet ÖZKAYMAK

Pages : 487-494

Doi:10.2339/politeknik.949139

View : 468 | Download : 1253

Publication Date : 2023-07-05

Article Type : Research Paper

Abstract :This study was performed to define the kinetic drying model and to define the effective diffusivity coefficient of the fruit, which is called Diospyros kaki in the literature, from the family of Ebonaceae known as the Persimmon in our country. In the study, blueberries by the weight of 100 g and with a thickness of 5 mm were placed in the drying device, and the data were processed by observing the weight loss every two hours after being subjected to the drying process for 14 hours. 8 different kinetic drying models were applied to the acquired data using the Matlab program. As a result of the application, the estimated standard errors insert ignore into journalissuearticles values(RMSE);, chi-square insert ignore into journalissuearticles values(X2);, regression coefficients insert ignore into journalissuearticles values(R2); were calculated, error analysis was performed, R2, X2, and RMSE values were found, as 0.019483, 5.062 x 10-4 and 0.9558. According to these results, it was determined that the most suitable model is the Page model. Also, the effective diffusivity coefficients for Persimmon insert ignore into journalissuearticles values(Diospyros Kaki); were calculated as 1.79775 × 10-10 m2/s.
Keywords : Kurutma kinetiği, Trabzon hurmasının kurutulması, kinetik kurutma modeli, page model, efektif difüzivite

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