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Yıl 2021, Cilt: 16 Sayı: 4, 149 - 158, 31.12.2021

Khandan Roshanaeı Abdullah Dağdeviren Bahadir Acar Emre Demir Ahmet Canan Hakan Dumrul Mehmet Özkaymak

Öz

Kaynakça

  • Acar B, Dagdevi̇ren A, Janaani̇ A, Roshanaei K, Taşkesen E, Ongun GK, Ozkaymak M, (2021) Freeze- Drying of Carrot Slices in Diverse Thicknesses, Inter. Journ. of Energy Studies, 6 (1): 53–65. https://doi.org/10.2339/politeknik.949139
  • Acar B, Dagdeviren A, Ozkaymak M, (2021) Freeze Drying Process of Kiwi Slices With Various Thicknesses And Investigation Drying Characteristic of Process, J. Polytechnic, 1-1. https://doi.org/10.2339/politeknik.796237
  • Acar B, Sadikoglu H, Doymaz I, (2015) Freeze Drying Kinetics and Diffusion Modelling of Saffron (C rocus sativus L.), Journ. of Food Proces. and Preser., 39 (2): 142–149. https://doi.org/10.1111/jfpp.12214
  • Akpinar E, Midilli A, Bicer Y, (2003) Single layer drying behaviour of potato slices in a convective cyclone dryer and mathematical modelling, Energy Conversion and Management, 44 (10): 1689–1705. https://doi.org/10.1016/S0196-8904(02)00171-1
  • Ayriksa M, Acar B, Dagdevi̇ren A, Roshanaei K, Coskun T, Ongun G.K, Ozkaymak M, (2021) Kinetic Model and Effective Diffusivity of Frozen-Dryed European Blueberry (Vaccinium Myrtillus), J. Polytechnic, 1–1. https://doi.org/10.2339/politeknik.917063
  • Barbosa-Cánovas GV, Juliano P, (2005) Physical and chemical properties of food powders", Encapsulated and Powdered Foods, CRC Press, New York, 51–86. https://dx.doi.org/10.3390%2Ffoods9101488
  • Chhinnan MS, (1984) Evaluation of selected mathematical models for describing thin-layer drying of in-shell pecans, Transactions of the ASAE, 27 (2): 610–0615. https://doi.org/10.13031/2013.32837
  • Damczak, A., Buchwald, W., Zielinski, J., and Mielcarek, S., "The effect of air freeze drying on the content of flavonoids, beta-carotene and organic acids in European dog rose hips [Rosa L. sect. Caninae DC. em. Christ.]", Herba Polonica, 56 (1): 7–18 (2010). Dağdevi̇ren A, Acar B, Aydın M, (2021) Alternative heat insulation method for rigid construction walls. International Journal of Energy Studies, 6(1), 19–35. https://doi.org/10.2339/politeknik.949139
  • Dağdevi̇ren A, Acar B, Alhammadi A, Roshanaei K, Coskun T, Inanç O, Ozkaymak M, (2021) Freeze-Drying of Persimmon (Diospyros Kaki) Slices Investigation of Drying Characteristics. J. Polytechnic, 1-1. https://doi.org/10.2339/politeknik.949139
  • Erenturk S, Gulaboglu M.S, Gultekin S, (2005) The effects of cutting and drying medium on the vitamin C content of rosehip during drying, Journ. of Food Engineer., 68 (4): 513–518. https://doi.org/10.1016/j.jfoodeng.2004.07.012
  • Erenturk S, Gulaboglu M.S, Gultekin S., (2004) The thin-layer drying characteristics of rosehip, Biosystems Engineer., 89 (2): 159–166 (2004). https://doi.org/10.1016/j.biosystemseng.2004.06.002
  • Moraga G, Talens, P, Moraga, MJ, Martínez-Navarrete, N, (2011) Implication of water activity and glass transition on the mechanical and optical properties of freeze-dried apple and banana slices, J. Food Engin., 106 (3): 212–219. https://doi.org/10.1016/j.jfoodeng.2011.05.009
  • Jiang H, Zhang M, Mujumdar A.S, (2010) Physico-chemical changes during different stages of MFD/FD banana chips, Journ. of Food Engineer., 101 (2): 140–145. https://doi.org/10.1016/j.jfoodeng.2010.06.002
  • Karam MC, Petit J, Zimmer D, Djantou EB, Scher, J., (2016) Effects of drying and grinding in production of fruit and vegetable powders: A review", J Food Engin., 188: 32–49. https://doi.org/10.1016/j.jfoodeng.2016.05.001
  • Koyuncu T, Tosun I, Ustun N.S, (2003) Drying kinetics and colour retention of dehydrated rosehips, Drying Techno., 21 (7): 1369–1381. https://doi.org/10.1081/DRT-120023184
  • Martínez-Navarrete N, Salvador A, Oliva C, Camacho M.M, (2019) Influence of biopolymers and freeze-drying shelf temperature on the quality of a mandarin snack, Lwt, 99: 57–61. https://doi.org/10.1016/j.lwt.2018.09.040
  • Menli̇k T, Kirmaci V, Usta H, (2009) Modelling of freeze drying behaviours of strawberries by using artificial neural network, Isı Bilimi Ve Tekniği Dergisi, 29 (2): 11–21. https://doi.org/10.1016/j.eswa.2010.04.075
  • Nowak D, Jakubczyk E, (2020) The freeze-drying of foods—The characteristic of the process course and the effect of its parameters on the physical properties of food materials", Foods, 9 (10): 1488. https://dx.doi.org/10.3390%2Ffoods9101488
  • Rayaguru K, Routray W, Mohanty S.N., (2011) Mathematical modelling and quality parameters of air-dried betel leaf (piper betle L.), Journ. of Food Proces. and Preser., 35 (4): 394–401. https://doi.org/10.1111/j.1745-4549.2010.00480.x
  • Sacilik K, Elicin A.K, (2006) The thin layer drying characteristics of organic apple slices, Journal of Food Engin., 73 (3): 281–289. https://doi.org/10.1016/j.jfoodeng.2005.03.024
  • Strommen I, Alves O, Eikevik T.M, Claussen I.C., (2004) Physical properties in drying of food products with combined sublimation and evaporation, Chinese Jour. Of Chem. Engin., 12 (6): 814–817. https://doi.org/10.3390/foods9101488
  • Shukla S, (2011) Freeze drying process: A review, Inter. Journ. of Pharma. Scien. and Res., 2 (12): 3061. http://dx.doi.org/10.13040/IJPSR.0975-8232.2(12).3061-68
  • Vega‐Gálvez A, Miranda M, Bilbao Sáinz C, Uribe E, Lemus Mondaca R, (2008) Empirical modelling of drying process for apple (Cv. Granny Smith) slices at different air temperatures, Journal of Food Processing and Preservation, 32 (6): https://doi.org/972–986. 10.1111/j.1745-4549.2008. 00227.x
  • Wang J, Li Y.Z, Chen R.R, Bao J.Y, Yang G.M, (2007) Comparison of volatiles of banana powder dehydrated by vacuum belt drying, freeze-drying and air-drying, Food Chemistry, 104 (4): 1516–1521. https://doi.org/10.1016/j.foodchem.2007.02.029
  • Wolff E, Gibert H, (1990) Atmospheric freeze-drying part 1: Design, experimental investigation and energy-saving advantages, Drying Techno., 8 (2): 385–404. https://doi.org/10.1080/07373939008959890
  • Xiang J, Hey J.M, Liedtke V, Wang DQ, (2004) Investigation of freeze–drying sublimation rates using a freeze–drying microbalance technique, Inter. Journ. of Pharma., 279 (1–2): 95–105 . https://doi.org/10.1016/j.ijpharm.2004.04.011
  • Zarein M, Samadi H, Ghobadian B, (2013) Kinetic drying and mathematical modelling of apple slices on dehydration process. J. Food Process Technol, 4 (7), 1–4. https://doi.org/ 10.4172/2157-7110.1000247
  • Zogzas NP, Maroulis ZB, Marinos-Kouris D, (1996) Moisture diffusivity data compilation in foodstuffs, Drying Technology, 14 (10), 2225–2253. https://doi.org/10.1080/07373939608917205

Study the Characteristics of Kinetic Model of Drying Freeze-Dried Rosehip (Rosa Canina)

Yıl 2021, Cilt: 16 Sayı: 4, 149 - 158, 31.12.2021

Khandan Roshanaeı Abdullah Dağdeviren Bahadir Acar Emre Demir Ahmet Canan Hakan Dumrul Mehmet Özkaymak

Öz

This study has been carried out with "Freeze Drying" topic, and even, freeze drying technology (FD), which has seen as a healthy drying model that increases the shelf life of the products and preserves the aroma values it contains. The product which we have dried is rose hip, which is utilizing for cooking jam in winter, even brew tea, that have high nutritional values and have countless merits for human health. We started the study with the experiment of drying the rose hips, which were cut into 5 mm slices and removed from the seeds, by keeping them in the refrigerator. By recording the experiments of the rose hips, which were placed in our drying device in 7 samples of 100 grams, one by one; The weights of the 2, 4, 6, 8, 10, 12 and 14 hour experiments were measured, and a kinetic model was created. Moreover, the moisture ratio (MR) was calculated. A total of 8 different kinetic drying models were studied by using the MATLAB program in the presence of experimental data, and according to the results of the experiment, X2: 2,156×10-4 , RMSE: 0.011874 value was regulated. It has been observed that the closest value of R2 to1 is R2 with the amount of R2 =0.9985. According to the results of the experiment, it was determined as the DIFFUSION APPROACH model that gave the best results among eight models. Besides, we found the effective diffusivity value, which was 1,99828×10-10 m2/s for the mentioned Rose hip slices. It was confirmed that the calculated effective diffusivity value was within the reference range mentioned in the literature (10-12 – 10-8 m2/s) for food products.

Anahtar Kelimeler

Freeze Drying Diffusion Approach Model Rosehip

Kaynakça

  • Acar B, Dagdevi̇ren A, Janaani̇ A, Roshanaei K, Taşkesen E, Ongun GK, Ozkaymak M, (2021) Freeze- Drying of Carrot Slices in Diverse Thicknesses, Inter. Journ. of Energy Studies, 6 (1): 53–65. https://doi.org/10.2339/politeknik.949139
  • Acar B, Dagdeviren A, Ozkaymak M, (2021) Freeze Drying Process of Kiwi Slices With Various Thicknesses And Investigation Drying Characteristic of Process, J. Polytechnic, 1-1. https://doi.org/10.2339/politeknik.796237
  • Acar B, Sadikoglu H, Doymaz I, (2015) Freeze Drying Kinetics and Diffusion Modelling of Saffron (C rocus sativus L.), Journ. of Food Proces. and Preser., 39 (2): 142–149. https://doi.org/10.1111/jfpp.12214
  • Akpinar E, Midilli A, Bicer Y, (2003) Single layer drying behaviour of potato slices in a convective cyclone dryer and mathematical modelling, Energy Conversion and Management, 44 (10): 1689–1705. https://doi.org/10.1016/S0196-8904(02)00171-1
  • Ayriksa M, Acar B, Dagdevi̇ren A, Roshanaei K, Coskun T, Ongun G.K, Ozkaymak M, (2021) Kinetic Model and Effective Diffusivity of Frozen-Dryed European Blueberry (Vaccinium Myrtillus), J. Polytechnic, 1–1. https://doi.org/10.2339/politeknik.917063
  • Barbosa-Cánovas GV, Juliano P, (2005) Physical and chemical properties of food powders", Encapsulated and Powdered Foods, CRC Press, New York, 51–86. https://dx.doi.org/10.3390%2Ffoods9101488
  • Chhinnan MS, (1984) Evaluation of selected mathematical models for describing thin-layer drying of in-shell pecans, Transactions of the ASAE, 27 (2): 610–0615. https://doi.org/10.13031/2013.32837
  • Damczak, A., Buchwald, W., Zielinski, J., and Mielcarek, S., "The effect of air freeze drying on the content of flavonoids, beta-carotene and organic acids in European dog rose hips [Rosa L. sect. Caninae DC. em. Christ.]", Herba Polonica, 56 (1): 7–18 (2010). Dağdevi̇ren A, Acar B, Aydın M, (2021) Alternative heat insulation method for rigid construction walls. International Journal of Energy Studies, 6(1), 19–35. https://doi.org/10.2339/politeknik.949139
  • Dağdevi̇ren A, Acar B, Alhammadi A, Roshanaei K, Coskun T, Inanç O, Ozkaymak M, (2021) Freeze-Drying of Persimmon (Diospyros Kaki) Slices Investigation of Drying Characteristics. J. Polytechnic, 1-1. https://doi.org/10.2339/politeknik.949139
  • Erenturk S, Gulaboglu M.S, Gultekin S, (2005) The effects of cutting and drying medium on the vitamin C content of rosehip during drying, Journ. of Food Engineer., 68 (4): 513–518. https://doi.org/10.1016/j.jfoodeng.2004.07.012
  • Erenturk S, Gulaboglu M.S, Gultekin S., (2004) The thin-layer drying characteristics of rosehip, Biosystems Engineer., 89 (2): 159–166 (2004). https://doi.org/10.1016/j.biosystemseng.2004.06.002
  • Moraga G, Talens, P, Moraga, MJ, Martínez-Navarrete, N, (2011) Implication of water activity and glass transition on the mechanical and optical properties of freeze-dried apple and banana slices, J. Food Engin., 106 (3): 212–219. https://doi.org/10.1016/j.jfoodeng.2011.05.009
  • Jiang H, Zhang M, Mujumdar A.S, (2010) Physico-chemical changes during different stages of MFD/FD banana chips, Journ. of Food Engineer., 101 (2): 140–145. https://doi.org/10.1016/j.jfoodeng.2010.06.002
  • Karam MC, Petit J, Zimmer D, Djantou EB, Scher, J., (2016) Effects of drying and grinding in production of fruit and vegetable powders: A review", J Food Engin., 188: 32–49. https://doi.org/10.1016/j.jfoodeng.2016.05.001
  • Koyuncu T, Tosun I, Ustun N.S, (2003) Drying kinetics and colour retention of dehydrated rosehips, Drying Techno., 21 (7): 1369–1381. https://doi.org/10.1081/DRT-120023184
  • Martínez-Navarrete N, Salvador A, Oliva C, Camacho M.M, (2019) Influence of biopolymers and freeze-drying shelf temperature on the quality of a mandarin snack, Lwt, 99: 57–61. https://doi.org/10.1016/j.lwt.2018.09.040
  • Menli̇k T, Kirmaci V, Usta H, (2009) Modelling of freeze drying behaviours of strawberries by using artificial neural network, Isı Bilimi Ve Tekniği Dergisi, 29 (2): 11–21. https://doi.org/10.1016/j.eswa.2010.04.075
  • Nowak D, Jakubczyk E, (2020) The freeze-drying of foods—The characteristic of the process course and the effect of its parameters on the physical properties of food materials", Foods, 9 (10): 1488. https://dx.doi.org/10.3390%2Ffoods9101488
  • Rayaguru K, Routray W, Mohanty S.N., (2011) Mathematical modelling and quality parameters of air-dried betel leaf (piper betle L.), Journ. of Food Proces. and Preser., 35 (4): 394–401. https://doi.org/10.1111/j.1745-4549.2010.00480.x
  • Sacilik K, Elicin A.K, (2006) The thin layer drying characteristics of organic apple slices, Journal of Food Engin., 73 (3): 281–289. https://doi.org/10.1016/j.jfoodeng.2005.03.024
  • Strommen I, Alves O, Eikevik T.M, Claussen I.C., (2004) Physical properties in drying of food products with combined sublimation and evaporation, Chinese Jour. Of Chem. Engin., 12 (6): 814–817. https://doi.org/10.3390/foods9101488
  • Shukla S, (2011) Freeze drying process: A review, Inter. Journ. of Pharma. Scien. and Res., 2 (12): 3061. http://dx.doi.org/10.13040/IJPSR.0975-8232.2(12).3061-68
  • Vega‐Gálvez A, Miranda M, Bilbao Sáinz C, Uribe E, Lemus Mondaca R, (2008) Empirical modelling of drying process for apple (Cv. Granny Smith) slices at different air temperatures, Journal of Food Processing and Preservation, 32 (6): https://doi.org/972–986. 10.1111/j.1745-4549.2008. 00227.x
  • Wang J, Li Y.Z, Chen R.R, Bao J.Y, Yang G.M, (2007) Comparison of volatiles of banana powder dehydrated by vacuum belt drying, freeze-drying and air-drying, Food Chemistry, 104 (4): 1516–1521. https://doi.org/10.1016/j.foodchem.2007.02.029
  • Wolff E, Gibert H, (1990) Atmospheric freeze-drying part 1: Design, experimental investigation and energy-saving advantages, Drying Techno., 8 (2): 385–404. https://doi.org/10.1080/07373939008959890
  • Xiang J, Hey J.M, Liedtke V, Wang DQ, (2004) Investigation of freeze–drying sublimation rates using a freeze–drying microbalance technique, Inter. Journ. of Pharma., 279 (1–2): 95–105 . https://doi.org/10.1016/j.ijpharm.2004.04.011
  • Zarein M, Samadi H, Ghobadian B, (2013) Kinetic drying and mathematical modelling of apple slices on dehydration process. J. Food Process Technol, 4 (7), 1–4. https://doi.org/ 10.4172/2157-7110.1000247
  • Zogzas NP, Maroulis ZB, Marinos-Kouris D, (1996) Moisture diffusivity data compilation in foodstuffs, Drying Technology, 14 (10), 2225–2253. https://doi.org/10.1080/07373939608917205
Toplam 28 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Khandan Roshanaeı 0000-0002-1469-8812

Abdullah Dağdeviren 0000-0002-5418-4445

Bahadir Acar 0000-0002-9494-6301

Emre Demir 0000-0001-5881-5171

Ahmet Canan 0000-0002-9397-3949

Hakan Dumrul 0000-0003-1122-3886

Mehmet Özkaymak

Yayımlanma Tarihi 31 Aralık 2021
Kabul Tarihi 6 Aralık 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 16 Sayı: 4

Kaynak Göster

APA Roshanaeı, K., Dağdeviren, A., Acar, B., Demir, E., vd. (2021). Study the Characteristics of Kinetic Model of Drying Freeze-Dried Rosehip (Rosa Canina). Journal of International Environmental Application and Science, 16(4), 149-158.
AMA Roshanaeı K, Dağdeviren A, Acar B, Demir E, Canan A, Dumrul H, Özkaymak M. Study the Characteristics of Kinetic Model of Drying Freeze-Dried Rosehip (Rosa Canina). J. Int. Environmental Application & Science. Aralık 2021;16(4):149-158.
Chicago Roshanaeı, Khandan, Abdullah Dağdeviren, Bahadir Acar, Emre Demir, Ahmet Canan, Hakan Dumrul, ve Mehmet Özkaymak. “Study the Characteristics of Kinetic Model of Drying Freeze-Dried Rosehip (Rosa Canina)”. Journal of International Environmental Application and Science 16, sy. 4 (Aralık 2021): 149-58.
EndNote Roshanaeı K, Dağdeviren A, Acar B, Demir E, Canan A, Dumrul H, Özkaymak M (01 Aralık 2021) Study the Characteristics of Kinetic Model of Drying Freeze-Dried Rosehip (Rosa Canina). Journal of International Environmental Application and Science 16 4 149–158.
IEEE K. Roshanaeı, “Study the Characteristics of Kinetic Model of Drying Freeze-Dried Rosehip (Rosa Canina)”, J. Int. Environmental Application & Science, c. 16, sy. 4, ss. 149–158, 2021.
ISNAD Roshanaeı, Khandan vd. “Study the Characteristics of Kinetic Model of Drying Freeze-Dried Rosehip (Rosa Canina)”. Journal of International Environmental Application and Science 16/4 (Aralık 2021), 149-158.
JAMA Roshanaeı K, Dağdeviren A, Acar B, Demir E, Canan A, Dumrul H, Özkaymak M. Study the Characteristics of Kinetic Model of Drying Freeze-Dried Rosehip (Rosa Canina). J. Int. Environmental Application & Science. 2021;16:149–158.
MLA Roshanaeı, Khandan vd. “Study the Characteristics of Kinetic Model of Drying Freeze-Dried Rosehip (Rosa Canina)”. Journal of International Environmental Application and Science, c. 16, sy. 4, 2021, ss. 149-58.
Vancouver Roshanaeı K, Dağdeviren A, Acar B, Demir E, Canan A, Dumrul H, Özkaymak M. Study the Characteristics of Kinetic Model of Drying Freeze-Dried Rosehip (Rosa Canina). J. Int. Environmental Application & Science. 2021;16(4):149-58.

“Journal of International Environmental Application and Science”