Optimizing Drying Conditions of Lemon Rings Combined with Microwave Drying and Osmotic Dehydration

Zehra Yıldız; Süleyman Reyhan

Makale detayları

Optimizing Drying Conditions of Lemon Rings Combined with Microwave Drying and Osmotic Dehydration

Yazarlar:

Zehra Yıldız | Süleyman Reyhan

Yayıncı:

Tekirdag Namik Kemal University

Ana Başlıklar:

Tarım Makine Sistemleri

Dergi:

Tekirdağ Ziraat Fakültesi Dergisi Vol.20 Issue 4, pp.845-856

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001305438

pISSN:

1302-7050

Anahtar kelimeler:

Özet:

 In order to shorten the drying time and improve product quality characteristics, with together osmotic dehydration pretreatment and many drying techniques have been used, and the combination of microwave drying and osmotic drying is one of these methods. Drying by using microwave drying and osmotic dehydration process together helps to reduce the negative effects of microwave drying. In this study, microwave oven optimum drying conditions were determined by Response Surface Method after osmotic dehydration pre-drying apply of lemon rings. In the Response Surface Method, drying parameters were chosen as osmotic dehydration time, solution concentration, microwave drying time and microwave power. The responses to be optimized were determined as moisture loss, diametrical shrinkage rate and b color value change. For four factor and three levels, 29 experiments determined according to Box-Behnken design were conducted and the answers were received. Box-Benchken experimental design method with four factors and three levels, A osmotic dehydration drying time 60-180 min, B solution concentration 10-20 w :v was applied in the range of drying time 2-6 min in C microwave dryer and drying power 100-300 W in D microwave dryer. The obtained data were analyzed by ANOVA and it was determined that the quadratic models were suitable with 0.9853 for moisture loss, 0.9861 for diametrical shrinkage ratio and 0.9770 for b color value change, which gave the highest R2 values. It was observed that the effects of C, D, CD, A², C² and D² variables on the moisture loss, A, C, D, D² variables on diametrical shrinkage rate and A, C, D, A² variables on b color value change. Drying parameters were found to be optimum variable levels, osmotic dehydration time was 120 min, solution concentration was 15, microwave drying time was 4 min and microwave drying power was 200 W.

 In order to shorten the drying time and improve product quality characteristics, with together osmotic dehydration pretreatment and many drying techniques have been used, and the combination of microwave drying and osmotic drying is one of these methods. Drying by using microwave drying and osmotic dehydration process together helps to reduce the negative effects of microwave drying. In this study, microwave oven optimum drying conditions were determined by Response Surface Method after osmotic dehydration pre-drying apply of lemon rings. In the Response Surface Method, drying parameters were chosen as osmotic dehydration time, solution concentration, microwave drying time and microwave power. The responses to be optimized were determined as moisture loss, diametrical shrinkage rate and b color value change. For four factor and three levels, 29 experiments determined according to Box-Behnken design were conducted and the answers were received. Box-Benchken experimental design method with four factors and three levels, A osmotic dehydration drying time 60-180 min, B solution concentration 10-20 w :v was applied in the range of drying time 2-6 min in C microwave dryer and drying power 100-300 W in D microwave dryer. The obtained data were analyzed by ANOVA and it was determined that the quadratic models were suitable with 0.9853 for moisture loss, 0.9861 for diametrical shrinkage ratio and 0.9770 for b color value change, which gave the highest R2 values. It was observed that the effects of C, D, CD, A², C² and D² variables on the moisture loss, A, C, D, D² variables on diametrical shrinkage rate and A, C, D, A² variables on b color value change. Drying parameters were found to be optimum variable levels, osmotic dehydration time was 120 min, solution concentration was 15, microwave drying time was 4 min and microwave drying power was 200 W.

 In order to shorten the drying time and improve product quality characteristics, with together osmotic dehydration pretreatment and many drying techniques have been used, and the combination of microwave drying and osmotic drying is one of these methods. Drying by using microwave drying and osmotic dehydration process together helps to reduce the negative effects of microwave drying. In this study, microwave oven optimum drying conditions were determined by Response Surface Method after osmotic dehydration pre-drying apply of lemon rings. In the Response Surface Method, drying parameters were chosen as osmotic dehydration time, solution concentration, microwave drying time and microwave power. The responses to be optimized were determined as moisture loss, diametrical shrinkage rate and b color value change. For four factor and three levels, 29 experiments determined according to Box-Behnken design were conducted and the answers were received. Box-Benchken experimental design method with four factors and three levels, A osmotic dehydration drying time 60-180 min, B solution concentration 10-20 w :v was applied in the range of drying time 2-6 min in C microwave dryer and drying power 100-300 W in D microwave dryer. The obtained data were analyzed by ANOVA and it was determined that the quadratic models were suitable with 0.9853 for moisture loss, 0.9861 for diametrical shrinkage ratio and 0.9770 for b color value change, which gave the highest R2 values. It was observed that the effects of C, D, CD, A², C² and D² variables on the moisture loss, A, C, D, D² variables on diametrical shrinkage rate and A, C, D, A² variables on b color value change. Drying parameters were found to be optimum variable levels, osmotic dehydration time was 120 min, solution concentration was 15, microwave drying time was 4 min and microwave drying power was 200 W.

 Kurutma süresini kısaltmak, ürün kalite özelliklerini iyileştirmek için ozmotik dehidrasyon ön işlemi ile birlikte birçok kurutma tekniği beraber kullanılmış olup, ozmotik kurutma ile mikrodalga kurutmanın birlikte kullanılması da bu yöntemlerden biridir. Ozmotik dehidrasyon ve mikrodalga kurutma işleminin birlikte kullanılarak kurutma yapılması mikrodalga kurutmanın olumsuz etkilerinin azaltılmasına yardımcı olur. Bu çalışmada, limon halkaların ozmotik dehidrasyon ön kurutma işlemi uygulanmasından sonra mikrodalga fırında kurutma koşullarının optimum seviyeleri Yanıt Yüzey Yöntemi ile belirlenmiştir. Yanıt Yüzey Yöntemin de kurutma parametreleri olarak ozmotik dehidrasyon süresi, çözelti derişimi, mikrodalga kurutma süresi ve mikrodalga gücü seçilmiştir. Optimize edilecek yanıtlar ise nem kaybı, çapsal büzülme oranı ve b renk değeri değişimi olarak belirlenmiştir. Dört faktör üç seviye için Box-Behnken tasarımına göre belirlenen 29 deney yapılmış ve yanıtlar alınmıştır. Dört faktörlü üç seviyeli Box-Benchken deneysel tasarım yöntemi, A ozmotik dehidrasyon süresi 60-180 dk, B çözelti derişimi  10-20 w:v, C mikrodalga kurutucuda kurutma süresi 2-6 dk ve D mikrodalga güç seviyesi 100-300 W aralığında uygulanmıştır. Elde edilen veriler ANOVA ile analiz edilmiş ve en yüksek R2 değerlerini veren nem kaybı için 0,9853, çapsal büzülme oranı için 0,9861 ve b renk değeri değişimi için 0,9770 ile kuadratik modellerin uygun olduğu belirlenmiştir. Nem kaybı üzerine C, D, CD, A², C² ve D² değişkenleri, çapsal büzülme oranı üzerine A, C, D, D² değişkenleri ve b renk değeri değişimi üzerine ise A, C, D, A² değişkenlerinin etkisinin önemli olduğu görülmüştür. Kurutma parametrelerinin optimum değişken seviyelerinden olan ozmotik dehidrasyon süresi 120 dk, çözelti derişimi 15, mikrodalga kurutma süresi 4 dk ve mikrodalga güç seviyesi 200 W olarak bulunmuştur.

Makale detayları

Optimizing Drying Conditions of Lemon Rings Combined with Microwave Drying and Osmotic Dehydration

Yazarlar:

Zehra Yıldız | Süleyman Reyhan

Yayıncı:

Tekirdag Namik Kemal University

Ana Başlıklar:

Tarım Makine Sistemleri

Dergi:

Tekirdağ Ziraat Fakültesi Dergisi Vol.20 Issue 4, pp.845-856

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001305438

pISSN:

1302-7050

Lemon

Drying

Osmotic dehydration

Microwave drying

RSM

Box-BehnkenLimon

Kurutma

Ozmotik dehidrasyon

Mikrodalga kurutma

YYM

Box-Behnken

Sayı

Makale detayları

Yazarlar: Zehra Yıldız | Süleyman Reyhan

Yayıncı: Tekirdag Namik Kemal University

Ana Başlıklar: Tarım Makine Sistemleri

Dergi: Tekirdağ Ziraat Fakültesi Dergisi Vol.20 Issue 4, pp.845-856

Belge Tipi: Makale

Yayın Tarihi: 12/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001305438

pISSN: 1302-7050

Sayı

Yazarlar:

Zehra Yıldız | Süleyman Reyhan

Yayıncı:

Tekirdag Namik Kemal University

Ana Başlıklar:

Tarım Makine Sistemleri

Dergi:

Tekirdağ Ziraat Fakültesi Dergisi Vol.20 Issue 4, pp.845-856

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001305438

pISSN:

1302-7050