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SETSCI - Volume 4 (6) (2019)
ISAS WINTER-2019 (ENS) - 4th International Symposium on Innovative Approaches in Engineering and Natural Sciences, Samsun, Turkey, Nov 22, 2019

Dondurularak Kurutulan Muzun Kinetik Modeli
Bahadır Acar1*, Abdullah Dağdeviren2, Mehmet Özkaymak3
1Karabuk University, Karabuk, Turkey
2Karabuk University, Karabuk, Turkey
3Karabuk University, Karabuk, Turkey
* Corresponding author:
Published Date: 2019-12-22   |   Page (s): 543-547   |    241     3

ABSTRACT In this study, freeze drying (FD) technology, which is used commonly to preserve the beneficial aromas of the products by prolonging the shelf life and therefore shown as the healthiest drying method. Bananas were used as the dried product that consumes a lot among the fruits and has a high human health benefit as it is a fruit rich in fiber and potassium content. Firstly, sliced banana fruit was freeze dried and the kinetic models are development according to the weight loss. The freeze drying process was took along the 14 hours and the weight of the banana, about 100 gr, was measured per 2 hours and calculated the moisture ratios. According to the experimental results, total 8 kinetic drying models are performed via Matlab software. As a result, the lowest khi square (X2) and expected standard failure (RMSE) were calculated as 241x10-6 and 155x10-4 respectively. İn addition, the correlation value (R2) was about 0.9982 as well. Within the 8 kinetic models, the Page model is given the best results.
KEYWORDS Freeze-drying, Drying kinetic, Drying of banana, Page model
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