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Dergiler / Akademik Gıda / 2026 / Cilt: 23 Sayı: 1

Trabzon Hurması Pestilinin Konvektif Kuruma Davranışı ve Kütle Difüzivitesinin Karşılaştırmalı Bilgisayar Metodolojileri ile Modellenmesi

Convective Drying Behavior and Mass Diffusivity Modeling of Persimmon Fruit Leather with Comparative Computer Methodologies

Derya Dursun Saydam(İstanbul Yeni Yüzyıl University, Department of Nutrition and Dietetics)0000-0002-9858-6382
Sayfa
28–36
Yayın Tarihi
2025-05-11
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Yapay Zeka Hızlı Bakış & Çıkarımlar

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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Yapay ağ, daha yüksek R-kare değeri (0,9846), daha düşük ortalama mutlak hata (0,0567) ve kök ortalama kare hatası (0,0715) ile yanıt yüzeyi metodolojisinden daha güçlü bir tahmin üretmiştir.

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Amaç & Hipotez:Bu araştırmada, nişasta konsantrasyonu, ürün kalınlığı ve kurutma sıcaklığının on beş farklı işlem görmüş Trabzon hurması pestil örneğinin kuruma süresi, etkin nem difüzivitesi ve kuruma kinetiği üzerindeki etkilerini araştırmak için bilgisayar destekli karşılaştırma kullanan bir mühendislik perspektifi sunulmuştur.
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Temel Bulgular & Veri:Ürün kalınlığı ve kurutma sıcaklığı en etkili çalışma parametreleri olmuştur.
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Sonuç & Katkı:Yapay ağ, daha yüksek R-kare değeri (0,9846), daha düşük ortalama mutlak hata (0,0567) ve kök ortalama kare hatası (0,0715) ile yanıt yüzeyi metodolojisinden daha güçlü bir tahmin üretmiştir.
🔬Tür:Modelleme & Sayısal Simülasyon
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Yapay sinir ağı · Kurutma kinetiği · Etkin nem difüzivitesi

Özet

Bu araştırmada, nişasta konsantrasyonu, ürün kalınlığı ve kurutma sıcaklığının on beş farklı işlem görmüş Trabzon hurması pestil örneğinin kuruma süresi, etkin nem difüzivitesi ve kuruma kinetiği üzerindeki etkilerini araştırmak için bilgisayar destekli karşılaştırma kullanan bir mühendislik perspektifi sunulmuştur. Pestil ürünlerinin kuruma davranışlarının en iyi tanımlayıcı matematiksel modeli Page, Midilli ve diğerleri, İki-terimli ve Logaritmik modeller test edilerek bulunmuştur. Su difüzyon katsayısını hesaplamak için Fick'in ikinci yasa modeli kullanılmış ve difüzivite mekanizması ileri beslemeli geri yayılımlı yapay sinir ağı ve yanıt yüzeyi metodolojileri ile modellenmiştir. Ürün kalınlığı ve kurutma sıcaklığı en etkili çalışma parametreleri olmuştur. Trabzon hurması pestili üretimi için kurutma işlemi, minimum 120 dakika boyunca düşen bir hız periyodunda gerçekleşmiştir. Etkin nem difüzivitesi değerleri 1,1˟10-7 ile 13,8˟10-7 m2/s arasında değişmiştir. Yarı teorik Midilli ve diğerleri modeli istatistiksel analizlere bağlı olarak daha iyi bir uyum göstermiştir. Yapay ağ, daha yüksek R-kare değeri (0,9846), daha düşük ortalama mutlak hata (0,0567) ve kök ortalama kare hatası (0,0715) ile yanıt yüzeyi metodolojisinden daha güçlü bir tahmin üretmiştir.

Abstract

An engineering perspective using computer-aided comparison were introduced in this research to investigate the effects of starch concentration, product thickness and drying temperature on the drying time, effective moisture diffusivity and drying kinetics of fifteen differently treated persimmon fruit leather samples. The best descriptive mathematical model of the drying behaviors of the leather products was found by testing the equations of Page, Midilli and others, Two-term and Logarithmic models. Fick’s second law model was used to calculate the water diffusion coefficient and the diffusivity mechanism was modeled with feed forward backpropagation artificial neural network and response surface methodologies. The product thickness and drying temperature were the most effective operating parameters. The drying process for persimmon leather production took place in a falling rate period over a minimum of 120 minutes. The values of effective moisture diffusivity varied from 1.1˟10-7 to 13.8˟10-7 m2/s. Semi-theoretical Midilli and others model presented a better fit depending on the statistical analyses. The artificial network produced a more powerful prediction than the response surface methodology with higher R-squared value (0.9846), lower mean absolute error (0.0567) and root mean square error (0.0715).

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Bu Makaleye Atıf Yap

Saydam, D. D. (2025). Trabzon Hurması Pestilinin Konvektif Kuruma Davranışı ve Kütle Difüzivitesinin Karşılaştırmalı Bilgisayar Metodolojileri ile Modellenmesi. Akademik Gıda, Cilt: 23 Sayı: 1, 28–36. https://doi.org/10.24323/akademik-gida.1697190

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