Wyznaczanie kinetyki suszenia dla dyni makaronowej (Cucurbita Pepo L.)

• Autorzy: Şeyma Uysal , Funda Turan , Erinç Koçak , Gülden Ova , Fikret Pazır

Warianty tytułu

Inspection of the Drying Kinetics for Spaghetti Squash (Cucurbita Pepo L.)

• Języki publikacji: EN

Abstrakty

EN

The aim of this work was to examine the drying kinetics of spaghetti squash (Cucurbita pepo L.) under the different temperature and air velocities with tray dryer. Drying process was carried out by placing the samples into the tray dryer at temperatures of 40; 50; 60 and 70 °C and air velocities of 1; 1.4 and 1.8 m/s with an initial thickness of the samples 0.6±0.2 mm. Examination of drying kinetics of spaghetti squash was carried out by testing the conformance of Newton Page Henderson, Modified Page, and Pabis Logarithmic Two - term exponential Two - term, Diffusion approach Modified Henderson and Pabis, Verma and Midilli which were widely used in food drying. Nonlinear regression was used for calculating the goodness of fit and model coefficients. Goodness of fit was determined according to the comparison of the regression coefficient, sum of squares error and reduced chi-square. As a result of the statistical analysis, it was found that Midilli was the best model which describes the drying kinetics. Effective diffusion coefficient (Deff) was varying from 4.15∙10-10 to 2.04∙10-9 m2/s with respect to the drying temperatures. The relationship between drying temperature and effective diffussion coefficients was confirmed by the Arrhenius theory for all air velocities. (original abstract)

Celem pracy było wyznaczenie kinetyki suszenia dyni makaronowej (Cucurbita pepo L.) dla różnych temperatur i prędkości powietrza. Proces suszenia przeprowadzono przy temperaturach 40, 50, 60 i 70°C i prędkościach powietrza 1, 1,4 i 1,8 m/s. Próbki o grubości 0,6 ± 0,2 mm umieszczano na tacach suszarniczych. Do opisu kinetyki suszenia dyniowego spaghetti zastosowano matematyczne modele Newtona, Page, Modified Page, Hendersona i Pabisa, Logarithmic, Two term, Exponential Two term, Diffusion Approach, Modified Henderson i Pabis, Verma i Midilli, które są powszechnie używane w suszeniu żywności. Współczynniki dopasowania i współczynniki modelu okroślono na podstawie regresji nieliniowej. Poprawność dopasowania określono w oparciu o porównanie współ-czynnika regresji, sumy błędów kwadratów i zredukowanego chi-kwadrat. W wyniku analizy statystycznej stwierdzono, że Midilli był najlepszym modelem opisującym kinetykę suszenia. Współczynnik skuteczności dyfuzji (Deff) mieścił się w przedziale od 4,15∙10-10 do 2,04∙10-9 m2/s w odniesieniu do temperatur suszenia. Zależność pomiędzy temperaturą suszenia a współczynnikiem dyfuzji została potwierdzony teorią Arrheniusa dla wszystkich przyjętych w planie badań prędkości powietrza. (abstrakt oryginalny)

Słowa kluczowe

EN

Vegetables; Food production technology

PL

Warzywa; Technologia produkcji żywności

• Czasopismo: Inżynieria Przetwórstwa Spożywczego
• Rocznik: 2017
• Tom: 3(23)
• Strony: 31--37

Twórcy

autor

Şeyma Uysal

• Ege University Engineering, Izmir

autor

Funda Turan

• Ege University Engineering, Izmir

autor

Erinç Koçak

• Ege University Engineering, Izmir

autor

Gülden Ova

• Ege University Engineering, Izmir

autor

Fikret Pazır

• Ege University Engineering, Izmir

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