KURUTMA YÖNTEMLERİNİN KİRAZ DOMATESİN KURUTMA KARAKTERİSTİKLERİ ÜZERİNE ETKİSİ VE MATEMATİKSEL MODELLEMESİ

Authors : Naciye KUTLU, Aslı İŞCİ

Pages : 197-204

View : 38 | Download : 14

Publication Date : 2016-08-01

Article Type : Research Paper

Abstract :In this study, cherry tomatoes insert ignore into journalissuearticles values(Lycopersicon esculentum var. Cerasiforme); were dried with two differentmethods insert ignore into journalissuearticles values(tray dryer insert ignore into journalissuearticles values(TD); and microwave insert ignore into journalissuearticles values(MW);); using different temperatures insert ignore into journalissuearticles values(60, 70 and 80 °C);-MWpowers insert ignore into journalissuearticles values(140, 210 and 280 W);. The effects of drying parameters on some drying characteristics of cherrytomatoes were investigated. Thirteen mathematical models available in the literature were fitted to theexperimental moisture ratio data and the coefficients of the models were determined by non-linearregression analysis. It was observed that drying in microwave oven has reduced the drying time by38%. The effective moisture diffusivities increased with increasing temperature and MW power. Thebest fit models were found as Logarithmic, Wang&Sing and Midilli. The activation energy values werefound as 25.00 ve 15.3 W/g for samples dried with TD and MW, respectively. The closest color valuesto wet sample were detected at 60 °C for TD, but there were no differences between MW powers. Colorvalues of MW samples were found be better than TD samples. Maximum rehydration rate was detectedat 60 °C for TD and 210 W for MW
Keywords : Kiraz domates, kurutma, modelleme, tepsili kurutucu, mikrodalga

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