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Journals / Akademik Gıda / 2011 / Cilt: 9 - Sayı: 6

Microwave Drying of Jerusalem Artichoke Helianthus tuberosus L.

Yer Elmasının Helianthus tuberosus L. Mikrodalga ile Kurutulması

Erkan KARACABEY
Cem BALTACIOĞLU
Mete ÇEVİK
Pages
13–22
Publication Date
2011-12-01
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The potential use of microwave technique in drying process of Jerusalem artichoke Helianthus tuberosus L. slices was investigated and the results indicated the improvement in drying characteristics of artichoke slices through microwave oven.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The potential use of microwave technique in drying process of Jerusalem artichoke Helianthus tuberosus L. slices was investigated and the results indicated the improvement in drying characteristics of artichoke slices through microwave oven.
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Key Findings & Data:In addition to better appearance of dried artichoke slices, more than 200 folds increase and almost 155 folds decrease were observed in drying rate and drying time, respectively, when microwave technology was utilized.
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Conclusion & Impact:The regression results indicated the similar success of three models, Page, Logarithmic and Midilli equations, for these purposes
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:Mikrodalga kurutma · Yer elması · Kurutma kinetiği

Abstract

The potential use of microwave technique in drying process of Jerusalem artichoke Helianthus tuberosus L. slices was investigated and the results indicated the improvement in drying characteristics of artichoke slices through microwave oven. In addition to better appearance of dried artichoke slices, more than 200 folds increase and almost 155 folds decrease were observed in drying rate and drying time, respectively, when microwave technology was utilized. Additionally, process conditions were found to possess high influences on the microwave drying, especially the power effect was crucial due to its superior and adverse effects on process and product quality, respectively. Kinetic analysis were carried out for better understanding and description of drying processes operated in conventional oven and microwave one. The regression results indicated the similar success of three models, Page, Logarithmic and Midilli equations, for these purposes

Özet

Mikrodalga tekniğinin yer elması Helianthus tuberosus L. dilimlerinin kurutulması prosesinde potansiyel kullanım olanağı araştırılmış ve sonuçların değerlendirilmesi, mikrodalga fırın ile yer elması dilimlerinin kurutulma karakteristiklerinde ilerleme sağlandığını göstermiştir. Kurutulmuş yer elması dilimlerinin daha iyi görünümlerine ek olarak, mikrodalga teknolojisi kullanıldığında, kurutma hızında ve kurutma zamanında sırasıyla, 200 kattan fazla artış ve 155 kattan fazla azalış gözlenmiştir. Ek olarak, proses koşullarının, mikrodalga ile kurutma işlemi üzerinde yüksek etkiye sahip olduğu bulunmuştur. Özellikle mikrodalga gücü, proses üzerindeki üstün ve ürün kalitesi üzerindeki olumsuz etkilerinden dolayı çok önemlidir. Mikrodalga fırında ve geleneksel kurutma fırınında gerçekleştirilen kurutma işlemlerinin daha iyi anlaşılması ve tanımlanması için kinetik analizleri yapılmıştır. Regresyon analizi sonuçları üç modellin, Page, Logaritmik ve Midilli eşitliklerinin, bu amaç için birbirine yakın derecede başarılı olduğunu göstermiştir

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Cite This Article

KARACABEY, E., BALTACIOĞLU, C., ÇEVİK, M. (2011). Microwave Drying of Jerusalem Artichoke Helianthus tuberosus L.. Akademik Gıda, Cilt: 9 - Sayı: 6, 13–22. https://ajindex.com/articles/454796

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