Convective Drying of the Zucchini Slices; Impact of Pretreatments on the Drying Characteristics and Color Properties, Evaluation of Artificial Neural Network Modeling and Thin-Layer Modeling

Yıl 2024, Cilt: 14 Sayı: 1, 168 - 193, 15.03.2024

Tolga Kağan Tepe , Negin Azarabadi , Fadime Begüm Tepe

https://doi.org/10.31466/kfbd.1373651

Öz

This study focused on the impact of citric acid, hot water blanching, and ultrasound pretreatment on the drying of zucchini slices, color properties, and the comparison of artificial neural network (ANN) and thin-layer modeling. The pretreatments enhanced the drying rate and reduced drying time. Ultrasound pretreatment was observed as the most effective, with a reduction rate of the drying time as 40%. Besides, mass transfer and moisture diffusion phenomena were positively affected by pretreatments, depending on the increment of the drying rate. The highest mass transfer coefficient (hm), moisture diffusivity (D) by the Dincer and Dost model, and effective moisture diffusivity (Deff) by the Crank equation were obtained with ultrasound pretreatment. On the other hand, Midilli and Kucuk, Parabolic, and Page gave the best predictions among the thin-layer models. However, ANN modeling had a better performance than thin-layer modeling due to a higher determination coefficient (R2) and lower root mean square error (RMSE) values. Color properties of the zucchini slices were affected by drying processes. In general, the redness and yellowness of the zucchini slices increased; however, lightness did not show statistical significance. Additionally, citric acid pretreatment gave the lowest total color difference (∆E).

Anahtar Kelimeler

Zucchini, Drying, Modeling, Pretreatments, Mass Transfer

Kabak Dilimlerinin Konvektif Kurutulması; Ön İşlemlerin Kurutma Karakteristikleri ve Renk Özellikleri Üzerine Etkisi, Yapay Sinir Ağı Modellemesi ve İnce Tabaka Modellemesinin Değerlendirilmesi

Öz

Bu çalışmada, sitrik asit, sıcak suda haşlama ve ultrason ön işlemlerinin kabak dilimlerinin kurutulması, renk özelliklerine etkisi ile yapay sinir ağı (YSA) ve ince tabaka modellemesinin karşılaştırılması araştırılmıştır. Uygulanan ön işlemler kuruma hızını arttırmış ve kuruma süresini azaltmıştır. Ultrason ön işleminin en etkili ön işlem olduğu görülmüş ve kuruma süresindeki azalma oranı 40% olarak tespit edilmiştir. Ayrıca, kütle transferi ve nem difüzyonu olayları, kurutma hızının artışına bağlı olarak ön işlemlerden olumlu yönde etkilenmiştir. Ultrason ön işlemi ile en yüksek kütle transfer katsayısı (hm), Dincer ve Dost modeline göre nem difüzyonu (D) ve Crank denklemi ile hesaplanan efektif nem difüzyonu değerlerine (Deff) ulaşılmıştır. Öte yandan, Midilli ve Küçük, Parabolik ve Page ince tabaka modelleri arasında en iyi tahminleri vermiştir. Bununla birlikte, YSA modellemesi, daha yüksek determinasyon katsayısı (R2) ve daha düşük kök ortalama karesel hata (KOKH) değerleri nedeniyle ince tabaka modellerine kıyasla daha iyi performans göstermiştir. Kabak dilimlerinin renk özellikleri kurutma işlemlerinden etkilenmiştir. Genel olarak, kabak dilimlerinin kırmızılığı ve sarılığı artmış, ancak açıklık değeri istatistiksel olarak anlamlılık göstermemiştir. Ayrıca, sitrik asit ön işlemi en düşük toplam renk farkını (∆E) vermiştir.

Anahtar Kelimeler

Kabak, Kurutma, Modelleme, Ön işlem, Kütle Transferi

Kaynakça

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