FARKLI YÖNTEMLER İLE KURUTULMUŞ YAĞI AZALTILMIŞ BEYAZ PEYNİRİN KURUTMA KİNETİĞİ

Year 2020, , 1201 - 1214, 12.10.2020

Özgün Köprüalan Feyza Elmas Anıl Bodruk Şeyma Arıkaya Mehmet Koç , Nurcan Koca , Figen Ertekin

https://doi.org/10.15237/gida.GD20107

Cited By: 2

Abstract

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

Project Number

117 O 954

DRYING KINETICS OF REDUCED FAT WHITE CHEESE DRIED BY DIFFERENT METHODS

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.

Keywords

Microwave drying, freeze-drying, reduced-fat white cheese, effective diffusion coefficient, drying behavior

Supporting Institution

TUBİTAK

Project Number

117 O 954

Thanks

Sütas Dairy Company

References

• AOAC (2005). Official Methods of Analysis of the AOAC International (18th ed.), Gaithersburg, MD.
• Arsem, H. B., Ma, Y. H. (1990). Simulation of a Combined Microwave and Radiant Freeze Dryer. Drying Technology 8: 993–1016.
• Baysal, T., Icier, F., Ersus, S., Yildiz, H. (2003). Effects of microwave and infrared drying on the quality of carrot and garlic. European Food Research Technology 218: 68–73.
• Castell-Palou, Á., Simal, S. (2011). Heat pump drying kinetics of a pressed type cheese. LWT - Food Science and Technology 44(2): 489-494.
• Çelen, I. H., Çelen, S., Moralar, A., Buluş, H. N., Önler, E. (2015). Mikrodalga bantlı kurutucuda patatesin kurutulabilirliğinin deneysel olarak incelenmesi. Electronic Journal of Vocational Colleges- Special Issue: The Latest Trends in Engineering 5: 242-287.
• Chandrasekaran, S., Ramanathan, S., Basak, T. (2013). Microwave food processing-A review. Food Research and International 52: 243–261.
• Chudy, S., Makowska, A., Piątek, M., Krzywdzińska-Bartkowiak, M. (2019). Application of microwave vacuum drying for snack production: Characteristics of pure cheese puffs. International Journal of Dairy Technology 72: 82–88.
• Crank, J. (1979). The Mathematics of Diffusion. London: Oxford University Press.
• Dadali, G., Apar, D. K., Özbek, B. (2007). Microwave drying kinetics of okra. Drying Technology 25: 917–924.
• Diamante, L. M., Munro, P. A. (1993). Mathematical modeling of the thin layer solar drying of sweet potato slices. Solar Energy 51: 271-276.
• Duan, Z., Zhang, M., Hu, Q., Sun, J. (2005). Characteristics of microwave drying of bighead carp. Drying Technology 23: 637–643.
• Eren, I., Yildiz-Turp, G., Kaymak-Ertekin, F., Serdaroĝlu, M. (2008). The effect of external mass transfer resistance during drying of fermented sausage. Drying Technology 26: 1543–1551.
• Ermolaev, V. A. (2019). Development of mathematical model for vacuum cheese drying. Biointerface Research in Applied Chemistry 9: 3830-3833.
• Gobbetti, M., Neviani, E., Fox, P., Varanini, G. M. (2018). The cheeses of Italy: Science and technology. Springer 1–274.
• Gulati, T., Datta A. K. (2015). Mechanistic understanding of case-hardening and texture development during drying of food materials. Journal of Food Engineering 166: 119–138.
• Hayaloglu, A. A., Guven, M., Fox, P. F. (2002). Microbiological, biochemical and technological properties of Turkish White cheese “Beyaz Peynir”. International Dairy Journal 12: 635–648.
• Henderson, S. M. (1974). Progress in developing the thin layer drying equation. Transactions of the ASAE 17: 1167-1168.
• Henderson, S. M., Pabis, S. (1961). Grain drying theory (I) temperature effect on drying coefficient. Journal of Agricultural Engineering Research 6: 169-174. IDF, (1988). Détermination de l’indice d’insolubilité. Standard No. 129A.
• İlter, I., Akyıl, S., Devseren, E., Okut, D., Koç, M., Ertekin, F. K. (2018). Microwave and hot air drying of garlic puree: drying kinetics and quality characteristics. Heat Mass Transfer 54: 2101–2112.
• Karathanos, V. T., Belessiotis, V. G. (1999).Application of a thin-layer equation to drying data of fresh and semi-dried fruits. Journal of Agricultural Engineering Research 74: 355–361.
• Kaya, S. (2004). Peynir kurutma üzerine bir araştırma. Gıda 29: 89-93.
• Kaymak-Ertekin, F. (2002). Drying and rehydrating kinetics of green and red peppers. Journal of Food Science 67: 168–175. Khamjae, T., Rojanakorn ,T. (2016). Foam-mat drying of passion fruit aril. International Food Research and Journal 25: 204-212.
• Kizilalp, G., Polat, I., Urgu, M., Koca, N. (2018). Evaluation of Izmir Tulum cheese pieces by drying with tray drier at different airflow rates and temperatures. IDS 2018, 21st International Drying Symposium Proceedings, 11–14.
• Koç, B., Eren, I., Kaymak-Ertekin, F. (2008). Modeling bulk density, porosity and shrinkage of quince during drying: The effect of drying method. Journal of Food Engineering 85: 340–349.
• Krokida, M. K., Karathanos, V. T., Maroulis, Z. B. (1998). Effect of freeze-drying conditions on shrinkage and porosity of dehydrated agricultural products. Journal of Food Engineering 35: 369–380.
• Lombraña, J. I. (1997). The influence of pressure and temperature on freeze-drying in an adsorbent medium and establishment of drying strategies. Food Research International 30: 213–222.
• Miller, G. D., Jarvis, J. K., McBean, L. D. (2006). Handbook of dairy foods and nutrition. CRC press.
• Mohapatra, D., Rao, P. S. (2005). A thin layer drying model of parboiled wheat. Journal of Food Engineering 66: 513–518.
• Mujumdar, A. S. (1995). Handbook of Industrial Drying. Florida, Boca Raton: CRC press.
• Pinho, A. R. C., Assis, F. R., Peres, A. P., Pintado, M. E., Morais, A. M. (2017). Dehydration of cheese by hot air, microwave and freeze-drying. Scientific Study and Research. Chemistry and Chemical Engineering, Biotechnology, Food Industry 18: 455–460.
• Rakcejeva, T., Zagorska, J., Dukalska, L., Galoburda, R., Eglitis, E. (2009). Physical-chemical and sensory characteristics of Cheddar cheese snack produced in vacuum microwave dryer. Chemine Technologija 3: 16–20.
• Simal, S., Femenia, A., Garau, M. C., Rosselló, C. (2005). Use of exponential, Page’s and diffusional models to simulate the drying kinetics of kiwi fruit. Journal of Food Engineering 66: 323–328.
• TGK, (2015). Türk gıda kodeksi peynir tebliği, Tebliğ No: 2015/6. Resmi Gazete, 29261: TGK.
• Tlatelpa-Becerro, A., Rico-Martínez, R., Urquiza-Beltrán, G., Calderón-Ramírez, M. (2020). Obtaining of Crataegus Mexicana leaflets using an indirect solar dryer. Revista Mexicana De Ingeniería Química, 19(2): 669-676.
• TS, (1990). Süt-Yağ Tayini-Gerber Metodu (Rutin Metot), No: 8189, Türk Standartları Enstitüsü, Ankara.
• TS, (2006). Peynir ve İşlenmiş Peynir – Toplam kuru madde içeriği tayini (Referans yöntem), TS EN ISO 5534, Türk Standartları Enstitüsü, Ankara.
• Vallejo-Castillo, V., Muñoz-Mera, J., Pérez-Bustos, M. F., Rodriguez-Stouvenel, A. (2020). Recovery Of Antioxidants From Papaya (Carica Papaya L.) Peel And Pulp By Microwave-Assisted Extraction. Revista Mexicana de Ingeniería Química 19(1): 85-99.
• Wang, G. Y., Singh, R. P. (1978). Single layer drying equation for rough rice. Paper-American Society of Agricultural Engineers.
• Wang, Z., Sun, J., Chen, F., Liao, X., Hu, X. (2007). Mathematical modeling on thin layer microwave drying of apple pomace with and without hot air pre-drying. Journal of Food Engineering 80: 536–544.
• White, G. M., Bridges, T. C., Loewer, O. J., Ross, I. J. (1980). Seed coat damage in thin-layer drying of soybeans. Transactions of the ASAE 23: 0224–0227.
• Yağcıoğlu, A., Değirmencioğlu, A., Çağatay, F. (1999). Drying characteristics of laurel leaves under different drying conditions. 7th International Congress on Agricultural Mechanization and Energy 565-569.