FARKLI MİKRODALGA GÜÇLERİNİN KÖPÜK KURUTMA YÖNTEMİ İLE KURUTULMUŞ YUMURTA BEYAZI TOZLARININ KURUMA KİNETİĞİ VE TOZ ÜRÜN ÖZELLİKLERİ ÜZERİNE ETKİSİ

Year 2019, Volume: 44 Issue: 2, 328 - 339, 15.04.2019

Gülşah Çalışkan Koç , Burcu Çabuk

https://doi.org/10.15237/gida.GD18126

Cited By: 3

Abstract

Bu çalışmanın amacı, farklı mikrodalga güçlerinin köpük
kurutma yöntemi ile kurutulmuş yumurta beyazı köpüğünün kuruma kinetiği ve toz
özellikleri üzerine etkisinin belirlenmesidir. Bu amaç doğrultusuna, yumurta
beyazı köpüğü blender kullanılarak (100W, 5dk.) elde edilmiş ve mikrodalga
fırında beş farklı mikrodalga gücünde (120-720W) kurutulmuştur. Artan
mikrodalga gücü ile kuruma süresi 360s’den 80s’ye azalmıştır (P <0.05).
Yumurta beyazı tozunun kuruma kinetiğini belirlemek için, deneysel veriler
çeşitli yarı teorik modeller ve bir empirik model kullanılarak modellenmiştir.
Yüksek R² değeriyle (0.983-0.994) Page model yumurta beyazı
köpüğünün kuruma davranışının belirlenmesi için en uygun model olarak
seçilmiştir. Ayrıca, ortalama etkin nem difüzyon katsayısı ve ortalama
aktivasyon enerjisi hesaplanmış ve sırasıyla 3.3389E-08- 1.4139E-07 m²/s
ve 28.0640 W/g olarak bulunmuştur.

Keywords

Yumurta beyazı, köpük kurutma, kuruma kinetiği, ince tabaka modelleme, toz özellikler

THE EFFECT OF DIFFERENT MICROWAVE POWERS ON THE DRYING KINETICS AND POWDER PROPERTIES OF FOAM-MAT DRIED EGG WHITE POWDER

Abstract

The aim of this study is
to determine the effect of different microwave powers on the drying kinetics
and powder properties of foam mat dried egg white powder. For this purpose, the
egg white foam was obtained by using kitchen blender (1000W, 5min) and dried in
a domestic microwave oven at five different microwave powers (120-720W).
According to the results, the drying time decreased from 360s to 80s according
to increasing microwave power (P <0.05). In order to determine the
drying kinetic of egg white foam, the experimental data was fitted to various
semitheoretical models and one empirical model. Page model which showed the
highest R² values (0.983-0.994) was chosen as the most suitable
model for determining the drying behavior of egg white foam. In addition, the
average effective moisture diffusivity and activation energy values were
calculated and ranged between 3.3389E-08 to 1.4139E-07 m²/s and
28.0640 W/g, respectively

Keywords

Egg white, foam mat drying, drying kinetic, thin-layer modeling, powder properties

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