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

Abdullah Dağdeviren; Bahadir Acar; Khandan Roshanaeı; Tuba Coşkun; Prof. Dr. Mehmet Özkaymak

Makale detayları

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

Yazarlar:

Abdullah Dağdeviren | Bahadir Acar | Khandan Roshanaeı | Tuba Coşkun | Prof. Dr. Mehmet Özkaymak

Yayıncı:

Gazi University

Ana Başlıklar:

Mühendislik

Dergi:

Politeknik Dergisi Vol.26 Issue 2, pp.487-494

Belge Tipi:

Makale

Yayın Tarihi:

5/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001293114

pISSN:

2147-9429

Anahtar kelimeler:

Özet:

 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 RMSE, chi-square X2, regression coefficients 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 Diospyros Kaki were calculated as 1.79775  10-10 m2s.

 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 RMSE, chi-square X2, regression coefficients 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 Diospyros Kaki were calculated as 1.79775  10-10 m2s.

 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 RMSE, chi-square X2, regression coefficients 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 Diospyros Kaki were calculated as 1.79775  10-10 m2s.

 Bu çalışma ülkemizde Cennet Hurması olarak bilinen Abanozgiller ailesinden literatürdeki adı Diospyros kaki olan meyvenin dondurarak kurutulması, kinetik kurutma modelinin belirlenmesi ve efektif difüzivite katsayısı belirlenmesi amacıyla yapılmıştır. Çalışmada 100 gr ve 5 mm et kalınlığına sahip yaban mersinleri kurutma cihazının içerisine yerleştirilmiş, 14 saat kurutma işlemine tabi tutularak her iki saatte bir ağırlık kayıpları gözlemlenerek veriler işlenmiştir. Elde edilen verilere Matlab programı kullanılarak 8 farklı kinetik kurutma modeli uygulanmıştır. Uygulama sonucunda tahmini standart hatalar olan RMSE, ki-kare X2, regresyon katsayıları R2 hesaplanmış, hata analizleri yapılmış ve R2, X2, RMSE değerleri sırasıyla, 0,019483, 5,062 x 10-4 ve 0,9558 olarak bulunmuştur. Bu sonuçlara göre en uygun modelin Page modeli olduğu belirlenmiştir. Ayrıca yaban mersini için efektif difüzivite katsayılarının 1,79775 10-10 m2s olarak hesaplanmıştır.

Makale detayları

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

Yazarlar:

Abdullah Dağdeviren | Bahadir Acar | Khandan Roshanaeı | Tuba Coşkun | Prof. Dr. Mehmet Özkaymak

Yayıncı:

Gazi University

Ana Başlıklar:

Mühendislik

Dergi:

Politeknik Dergisi Vol.26 Issue 2, pp.487-494

Belge Tipi:

Makale

Yayın Tarihi:

5/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001293114

pISSN:

2147-9429

Drying kinetics

drying of Persimmon (Diospyros Kaki)

kinetic drying model

page model

effective diffusivity.Kurutma kinetiği

Trabzon hurmasının kurutulması

kinetik kurutma modeli

page model

efektif difüzivite

Sayı

Makale detayları

Yazarlar: Abdullah Dağdeviren | Bahadir Acar | Khandan Roshanaeı | Tuba Coşkun | Prof. Dr. Mehmet Özkaymak

Yayıncı: Gazi University

Ana Başlıklar: Mühendislik

Dergi: Politeknik Dergisi Vol.26 Issue 2, pp.487-494

Belge Tipi: Makale

Yayın Tarihi: 5/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001293114

pISSN: 2147-9429

Sayı

Yazarlar:

Abdullah Dağdeviren | Bahadir Acar | Khandan Roshanaeı | Tuba Coşkun | Prof. Dr. Mehmet Özkaymak

Yayıncı:

Gazi University

Ana Başlıklar:

Mühendislik

Dergi:

Politeknik Dergisi Vol.26 Issue 2, pp.487-494

Belge Tipi:

Makale

Yayın Tarihi:

5/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001293114

pISSN:

2147-9429