Journals Books 2687-5527
Latest Issue Archive Future Issues About Us
Conference Proceedings

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   |    213     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
REFERENCES [1] G. Moraga, P. Talens, M.J. Moraga ve N. Martinez, “Implication of water activity and glass transition on the mechanical and optical properties of freeze-dried apple and banana slices,” Journal of Food Engineering, vol. 106, pp. 212–219, May 2011.
[2] V. Kirmaci, H. Usta ve T. Memlik, “An Experimental Study on Freeze-Drying Behavior of Strawberries,” Drying Technology, vol. 26, pp. 1570-1576, 2008.
[3] V. Zaichick ve S. Zaichick, “A search for losses of chemical elements during freeze-drying of biological materials,” Journal of Radioanalytical and Nuclear Chemistry, vol. 218, pp. 249-253, 1997.
[4] J. Wang, Y. Z. Li, R. R. Chen, J. Y. Bao ve G. M.Yang, “Comparison of volatiles of banana powder dehydrated by vacuum belt drying, freeze-drying and air-drying,” Food Chemistry, vol. 104, pp. 1516–1521, 2007.
[5] A. Khampakool, S. Soisungwan ve S. H. Park, “Potential application of infrared assisted freeze drying (IRAFD) for banana snacks: Drying kinetics, energy consumption, and texture,” Food Science and Technology, vol. 99, pp. 355–363, 2019.
[6] H. Jiang, M. Zhang, ve A. S. Mujumdar, “Physico-chemical changes during different stages of MFD/FD banana chips,” Journal of Food Engineering, vol. 101, pp. 140–145, 2010.
[7] B. Acar, H. Sadikoglu, ve I. Doymaz, “Freeze-Drying Kinetics And Diffusion Modeling Of Saffron (Crocus Sativus L.),” Journal of Food Processing and Preservation, vol. 39, pp. 142-149, 2015.
[8] J. Ahmed, L. Thomas ve R. Khashawi, “Influence of hot-air drying and freeze-drying on functional, rheological, structural and dielectric properties of green banana flour and dispersions,” Food Hydrocolloids, vol. 99, 105331, 2020.
[9] M. Maskan, “Microwave/air and microwave finish drying of banana,” Journal of Food Engineering, vol. 44, pp. 71-78, 2000.
[10] Z. Pan, C. Shih, T. H. McHugh ve E. Hirschberg, “Study of banana dehydration using sequential infrared radiation heating and freeze-drying,” Food Science and Technology, vol. 41 pp. 1944-1951, 2008.
[11] H. Sadıkoglu, A.I. Liapis ve O.K. Crosser, “Optimal control of the primary and secondary drying stages of bulk solution freeze drying in trays,” Drying Technology, vol. 16, pp. 399-431, 2007
[12] H.O. Menges ve C. Ertekin, “Mathematical modeling of thin layer drying of Golden apples,” Journal of Food Engineering, vol. 77 pp. 119-125, 2006.
[13] A.v. Gálvez, M. Miranda, C. Bilbao-Sáinz, E. Uribe, ve R. Lemus-mondaca, “Empirical modeling of drying process for apple (Cv. Granny Smith) slices at different air temperatures,” Journal of Food Processing Preservation, vol. 32, pp. 972–986. 2008.
[14] K. Rayaguru, W. Routray, ve S.N. Mohanty, “Mathematical modelling and quality parameters of air-dried betel leaf (Piper betle L.),” Journal of Food Processing Preservation, vol. 35, pp. 394–401, 2011.

SET Technology - Turkey

eISSN  : 2687-5527    

E-mail :
+90 533 2245325

Tokat Technology Development Zone Gaziosmanpaşa University Taşlıçiftlik Campus, 60240 TOKAT-TURKEY
©2018 SET Technology