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Journals / Mühendislik Bilimleri ve Tasarım Dergisi / 2019 / Cilt: 7 - Sayı: 1

ADSORPTION ISOTHERMS OF KIWIFRUIT DRIED BY DIFFERENT DRYING METHODS

FARKLI KURUTMA YÖNTEMLERİ İLE KURUTULAN KİVİ MEYVESİNİN ADSORPSİYON İZOTERMLERİ

Ayşe KIZMAZ
Duygu ALTIOK
Işıl BARUTÇU MAZI
Pages
167–174
Publication Date
2022-10-19
DOI
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AI Summary & Key Takeaways

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

For the samples dried by hot air and freeze drying, GAB equation gave the best description of the experimental data obtained at 25°C.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The aim of this study was to determine the moisture adsorption isotherms of kiwifruit dried by hot air, vacuum and freeze drying methods.
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Key Findings & Data:Equilibrium moisture contents (EMC) of dried kiwifruits were obtained by using the standard gravimetric method at two different temperatures (25 and 45°C) within a range of water activities from 0.112 to 0.936.
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Conclusion & Impact:For the samples dried by hot air and freeze drying, GAB equation gave the best description of the experimental data obtained at 25°C.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Kivi meyvesi · Adsorpsiyon izotermi · Dondurarak kurutma

Abstract

The aim of this study was to determine the moisture adsorption isotherms of kiwifruit dried by hot air, vacuum and freeze drying methods. Equilibrium moisture contents (EMC) of dried kiwifruits were obtained by using the standard gravimetric method at two different temperatures (25 and 45°C) within a range of water activities from 0.112 to 0.936. The adsorption isotherms of dried kiwifruits decreased with increasing temperature and exhibited type III behavior. Six different isotherm equations (GAB (Guggenheim-Anderson-de Boer), BET (Brunauer-Emmett-Teller), Oswin, Henderson, Halsey and Peleg) were employed to describe the experimental adsorption isotherm data. Adsorption data obtained at both 25 and 45°C for vacuum dried samples and data obtained at 45°C for hot air and freeze dried samples were best represented by Peleg equation. For the samples dried by hot air and freeze drying, GAB equation gave the best description of the experimental data obtained at 25°C.

Özet

Bu çalışmanın amacı, sıcak hava, vakum ve dondurarak kurutma yöntemleriyle kurutulmuş kivi meyvesinin nem adsorpsiyon izotermlerini belirlemektir. Kurutulmuş kivi meyvesinin denge nem içerikleri (EMC), standart gravimetrik yöntem kullanılarak, iki farklı sıcaklıkta (25 ve 45°C), 0.112 ile 0.936 su aktivitesi aralığında elde edilmiştir. Kurutulmuş kivi meyvelerinin adsorpsiyon izotermleri artan sıcaklık ile azalmış ve tip III davranış sergilemiştir. Deneysel adsorpsiyon izoterm verisini tanımlamak için altı farklı izoterm denklemi (GAB (Guggenheim-Anderson-de Boer), BET (Brunauer-Emmett-Teller), Oswin, Henderson, Halsey ve Peleg) kullanılmıştır. Vakumla kurutulmuş örnekler için 25 ve 45 °C'de elde edilen adsorpsiyon verileri ve sıcak hava ve dondurarak kurutulmuş örnekler için 45 ° C'de elde edilen veriler en iyi Peleg denklemiyle temsil edilmiştir. Sıcak hava ve dondurarak kurutma ile kurutulmuş olan örnekler için, GAB eşitliği, 25°C’de elde edilen deneysel verileri en iyi şekilde tanımlamıştır.

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Cite This Article

KIZMAZ, A., ALTIOK, D., MAZI, I. B. (2022). ADSORPTION ISOTHERMS OF KIWIFRUIT DRIED BY DIFFERENT DRYING METHODS. Mühendislik Bilimleri ve Tasarım Dergisi, Cilt: 7 - Sayı: 1, 167–174. https://ajindex.com/articles/583668

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