DRYING KINETICS OF REDUCED FAT WHITE CHEESE DRIED BY DIFFERENT METHODS

Objective & Hypothesis:In the current study, three different drying methods, including hot air drying (50, 60, 70 °C and 1.8 m/s), microwave drying (180, 360, 540 W) and freeze-drying (0.2, 0.15, 0.1 mbar) were experimentally studied and the drying kinetics of reduced-fat white cheese (RFWC) were determined.

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Key Findings & Data:Microwave drying process time was significantly shorter than hot air drying and freeze-drying for RFWC.

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Conclusion & Impact:The activation energy values were determined as 12.421 kJ/mol for hot air drying and 5.599 W/g for microwave drying.

🔬Design:Modeling & Simulation

📍Scope:Comprehensive Sample

⚙️Variables:Mikrodalga kurutma · dondurarak kurutma · yağı azaltılmış beyaz peynir

Abstract

In the current study, three different drying methods, including hot air drying (50, 60, 70 °C and 1.8 m/s), microwave drying (180, 360, 540 W) and freeze-drying (0.2, 0.15, 0.1 mbar) were experimentally studied and the drying kinetics of reduced-fat white cheese (RFWC) were determined. Microwave drying process time was significantly shorter than hot air drying and freeze-drying for RFWC. Semi-empirical models were applied to determine the most appropriate drying model targeting the highest R2 and the lowest RMSE and χ2 values representing the drying kinetics of RFWC. The effective diffusion coefficient values for different drying methods varied from 1.521 x 10-9 to 4.432 x 10-8 m2/s. Through increasing the temperature, microwave power, and vacuum pressure, effective diffusion coefficient values increased. The activation energy values were determined as 12.421 kJ/mol for hot air drying and 5.599 W/g for microwave drying.

Özet

Bu çalışmada, sıcak hava ile kurutma (50, 60, 70 °C ve 1.8 m/s), mikrodalga kurutma (180, 360, 540 W) ve dondurarak kurutma (0.2, 0.15, 0.1 mbar) olmak üzere üç farklı kuruma yöntemi deneysel olarak incelenmiş ve yağı azaltılmış beyaz peynirin (RFWC) kurutma kinetiği belirlenmiştir. Mikrodalga kurutma yönteminde işlem süresi, RFWC için sıcak havayla kurutma ve dondurarak kurutma yöntemlerinden önemli ölçüde daha kısadır. RFWC'nin kuruma kinetiğini temsil eden en yüksek R2 ve en düşük RMSE ve χ2 değerlerini hedefleyen en uygun kurutma modelini belirlemek için yarı deneysel modeller uygulanmıştır. Farklı kurutma yöntemleri için efektif difüzyon katsayısı değerleri 1.521 x 10-9 ile 4.432 x 10-8 m2/s arasında değişmiştir. Sıcaklık, mikrodalga gücü ve vakum basıncının artırılmasıyla efektif difüzyon katsayısı değerleri artmıştır. Aktivasyon enerjisi değerleri sıcak havayla kurutma için 12.421 kJ/mol ve mikrodalga kurutma için 5.599 W/ g olarak belirlenmiştir.

Keywords

Mikrodalga kurutma dondurarak kurutma yağı azaltılmış beyaz peynir efektif difüzyon katsayısı kuruma davranışı Microwave drying freeze-drying reduced-fat white cheese effective diffusion coefficient drying behavior

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Cite This Article

KÖPRÜALAN, Ö., ELMAS, F., BODRUK, A., ARIKAYA, Ş., KOÇ, M., KOCA, N., ERTEKİN, F. (2020). DRYING KINETICS OF REDUCED FAT WHITE CHEESE DRIED BY DIFFERENT METHODS. Gıda, Cilt: 45 - Sayı: 6, 1201–1214. https://ajindex.com/articles/88721

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