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Dergiler / Gıda / 2026 / Cilt: 49 Sayı: 5

ARONYANIN KONVEKTİF KURUTULMASI VE KURUTMA KİNETİĞİNİN MODELLEMESİ

CONVECTIVE DRYING OF CHOKEBERRY CV. “VIKING” AND MODELING OF DRYING KINETICS

Nafiye Ünal(AKDENIZ UNIVERSITY)0000-0002-0853-6972
Ahmet Süslü(ISPARTA UNIVERSITY OF APPLIED SCIENCES)0000-0003-4016-589X
Recep Külcü(ISPARTA UNIVERSITY OF APPLIED SCIENCES)0000-0002-7185-6514
Cüneyt Dinçer(AKDENIZ UNIVERSITY)0000-0002-9160-4242
Eda Elif Yavuzlar(AKDENIZ UNIVERSITY)0000-0002-7304-7868
Can Ertekin(AKDENİZ ÜNİVERSİTESİ)0000-0003-2987-2438
Dergi
Gıda
Sayfa
847–862
Yayın Tarihi
2024-10-10
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Kuruma kinetiklerinin tanımlanmasında ise Midilli ve ark. modeli yüksek doğrulukla uyum sağlamıştır (R²≥0.9978, χ²≤0.0003, RMSE≤0.0161).

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Bu çalışmada, konvektif kurutma sırasında farklı kurutma havası sıcaklıklarının (50, 60, 70 ve 80°C) ve hızlarının (0.5, 0.8 ve 1.2 m/s) aronya meyvesi kalitesi üzerindeki etkileri incelenmiştir.
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Temel Bulgular & Veri:Artan sıcaklık ve hava hızı ile kuruma süresi önemli ölçüde azalmış; 50°C’de 2265 dakika olan süre, 80°C’de 195 dakikaya düşmüştür. 70°C’de ise 0.5 m/s’de 360 dakika olan süre, 1.2 m/s’de 240 dakikaya düşmüştür.
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Sonuç & Katkı:Kuruma kinetiklerinin tanımlanmasında ise Midilli ve ark. modeli yüksek doğrulukla uyum sağlamıştır (R²≥0.9978, χ²≤0.0003, RMSE≤0.0161).
🔬Tür:Modelleme & Sayısal Simülasyon
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Antioksidanlar · Antioksidan kapasitesi · Siyah aronya

Özet

Bu çalışmada, konvektif kurutma sırasında farklı kurutma havası sıcaklıklarının (50, 60, 70 ve 80°C) ve hızlarının (0.5, 0.8 ve 1.2 m/s) aronya meyvesi kalitesi üzerindeki etkileri incelenmiştir. Artan sıcaklık ve hava hızı ile kuruma süresi önemli ölçüde azalmış; 50°C’de 2265 dakika olan süre, 80°C’de 195 dakikaya düşmüştür. 70°C’de ise 0.5 m/s’de 360 dakika olan süre, 1.2 m/s’de 240 dakikaya düşmüştür. Daha yüksek sıcaklık ve artan hava hızları meyve rengi kalitesini iyileştirmiştir. En yüksek antioksidan aktivitesi, toplam antosiyanin ve toplam fenolik içerik 70°C’de, 0.5 m/s ile 1.2 m/s hava hızları arasında elde edilmiştir. Kuruma kinetiklerinin tanımlanmasında ise Midilli ve ark. modeli yüksek doğrulukla uyum sağlamıştır (R²≥0.9978, χ²≤0.0003, RMSE≤0.0161).

Abstract

In this study, the effects of drying air temperatures (50, 60, 70, and 80°C) and velocities (0.5, 0.8, and 1.2 m/s) on chokeberry quality during convective drying were evaluated. The drying time decreased significantly with increasing drying air temperatures and velocities, from 2265 minutes at 50°C to 195 minutes at 80°C, and from 360 minutes at 0.5 m/s to 240 minutes at 1.2 m/s at 70°C. Higher drying air temperatures and velocities also enhanced the fruit color quality. The best antioxidant activity, anthocyanin, and phenolic content were achieved at 70°C with dryin air velocities between 0.5 m/s and 1.2 m/s. The Midilli et al. model provided the best fit for the drying kinetics, with high accuracy (R²≥0.9978, χ²≤0.0003, RMSE≤0.0161).

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Bu Makaleye Atıf Yap

Ünal, N., Süslü, A., Külcü, R., Dinçer, C., Yavuzlar, E. E., Ertekin, C. (2024). ARONYANIN KONVEKTİF KURUTULMASI VE KURUTMA KİNETİĞİNİN MODELLEMESİ. Gıda, Cilt: 49 Sayı: 5, 847–862. https://doi.org/10.15237/gida.GD24019

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