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Dondurarak Kurutulan Kanlıca Mantarının (Lactarius Salmonicolor) Deneysel Olarak İncelenmesi

Yıl 2023, Cilt: 26 Sayı: 1, 223 - 230, 27.03.2023
https://doi.org/10.2339/politeknik.991782

Öz

Yaptığımız bu çalışmada, Karabük’e özgü olan kanlıca mantarının dondurarak kurutulması sağlanarak afla toksin oluşumuna engel olunması, raf ömrü uzatımı, erken çürüme ve bozulmaya karşı önlem alınması hedeflenmektedir. Kurutulan ürün olarak, endemik bir bitki olan yüksek miktarda protein ve amino asit içeren kanlıca mantarı kullanılmıştır. Literatürde, konu ile alakalı direkt çalışma bulunmamaktadır. Bu çalışmada 5 mm kalınlığında kesilen kanlıca mantarı dondurarak kurutma cihazına konularak kurutma işlemi başlatılmıştır. Kurutma sırasında ağırlık kayıpları belirlenip kinetik modelleri oluşturulmuştur. Toplam süre 14 saat olarak belirlenen deneyde 100 gr. kanlıca mantarının her iki saatte bir ağırlıkları ölçülüp MR (Nem oranları) hesaplanmıştır. Bulduğumuz sonuçlara göre en düşük khi-kare (X2) 1,851 x10-4 ve tahmini standart hata (RMSE) değeri 0,01358 olarak bulunmuştur. Korelasyon değeri (R2) ise bire yakın olacak şekilde 0,9988 olarak hesaplanmıştır. Kinetik modellerden bu sonuçları en iyi Page modeli vermiştir. 5 mm kalınlıktaki Kanlıca Mantarı için efektif yayılma gücü yaklaşık 3.2035×10-10 m2/s olarak hesaplanmıştır. Hesaplanan efektif yayılım değerinin, gıda ürünleri için literatürde belirtilen (10-12 m2/s – 10-8 m2/s) referans aralığında olduğu doğrulanmıştır.

Kaynakça

  • [1] Helen E., “Freeze Drying Mushrooms”, Master Thesis, Energy Systems Engineering Department Gazi University, Institute of Science and Technology, (2018).
  • [2] Kırmacı V., “Design, Manufacturing and Performance Tests of the Freeze Drying System”, Doctoral Thesis, Machine Education, Gazi University, Institute of Science and Technology, (2008).
  • [3] Kovacı T., “Investigation of Freeze Drying System Design and Drying Parameters of Medicinal Aromatic Products”, Doctoral Thesis, Energy Systems Engineering Department, Isparta University of Applied Sciences, Institute of Science and Technology, July (2019).
  • [4] Akpınar E., and Biçer Y., " Investigation of Drying Behavior of Squash in a Cyclone Dryer ", Gazi University Journal of Science, 16(1): 159-169 (2003).
  • [5] Liapis A. I.., " Rates for Freeze Drying Oxford University Press ", Great Britain, 224-228 (1980).
  • [6] Khalloufi S., Giasson J., and Ratti C., " Water activity of freeze-dried mushrooms and berries ", Canadian Agricultural Engineering, 42(1): 71-79 (2000).
  • [7] Acar B., Sadıkoglu H., and Doymaz, I., “Freeze-Drying Kinetics And Diffusion Modeling Of Saffron (Crocus Satıvus L.)”, Drying Technology, 39, 142-149, (2015).
  • [8] Kırmacı V., Usta H., and Menlik, T., “An Experimental Study on Freeze-Drying Behavior of Strawberries”, Drying Technology, 26, 1570-1576, (2008).
  • [9] Özdemir Ö., and Kaya Ö. N., “Food Forestry Opportunities in Turkey; Example of Niksar Directorate of Forestry”, III. National Black Sea Forestry Congress, 1157-1166, (2010).
  • [10] Küçüker M., “Reflection of Non-Wood Forest Products on Ecosystem-Based Multi-Purpose Plans: The Example of Kanlıca Mushroom (Lactarius Sp.)”, Karadeniz Technical University, Graduate School of Natural and Applied Sciences, Department of Forestry Engineering, Ph.D. Thesis,( 2014).
  • [11] Ozturk M., “The Effects of Different Pretreatment and Drying Methods on Quality Traits and Nutrients in Some Edible Mushroom Species”, Master’s degree Thesis, Food Engineering Department, Isparta University of Applied Sciences, Institute of Science and Technology, (2010).
  • [12] Sadıkoglu H., Liapis A. I., and Crosser O. K., "Optimal control of the primary and secondary drying stages of bulk solution freeze-drying in trays ", Drying Technology, 16(1): 399-431 (2007).
  • [13] Gürlek G., and Isleroglu H., " Mathematıcal Modellıng Of Vacuum Dryıng Characterıstıcs For Mahlab Puree" Mugla Journal of Science and Technology, (2018).
  • [14] Acar B., Dağdeviren, A., and Özkaymak, M., "Freeze-drying process of kiwi slices with various thicknesses and investigation drying characteristic of process", Journal of Polytechnic, Accepted.
  • [15] Kutlu N., and İsci A., "The Effect of Different Drying Methods on Drying Characteristics of Eggplant and Mathematical Modeling of Drying" Doctoral Thesis, Food Engineering, Ankara University, Institute of Science and Technology, March 2016.
  • [16] Doymaz İ., and Aktaş C., " Determination of drying and rehydration characteristics of eggplant slices", Journal of the Faculty of Engineering and Architecture of Gazi University, 33(3): 833-841 (2018).
  • [17] Acar, B., Sadikoglu, H., and Doymaz, I., "Freeze‐Drying Kinetics and Diffusion Modeling of Saffron (C rocus sativus L.)", Journal Of Food Processing And Preservation, 39 (2): 142–149 (2015).
  • [18] Simal S., Femenia A., Garau M.C., Rossello C., Use of exponential, Page’s and diffusional models to simulate the drying kinetics of kiwi fruit, Journal of Food Engineering, 66: 323–328, (2005).
  • [19] Maskan M., Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying, Journal of Food Engineering, 48: 177–182, (2001).
  • [20] Crank J., “The Mathematics of Diffusion; Oxford University Press”, Great Britain, (1975). [21] Acar B., Dağdeviren, A., and Özkaymak, M., "Design of Hazelnut Drying System Supported By Solar Energy, Investigation of Drying Performance and Determination of Proper Drying Model", International Journal of Renewable Energy Research, 10: 570-577 (2020).
  • [22] Dağdeviren, A., Acar B., and Aydın, M., "Alternative heat Insulation Method for Rigid Construction Wall", International Journal of Energy Studies, 6(1): 19-35 (2021).
  • [23] Acar B., Dağdeviren, A., Janaani A., Roshanaeı K., Taskesen E., Ongun G. K., and Ozkaymak, M., "Freeze-Drying of Carrot Slices in Diverse Thicknesses", International Journal of Energy Studies, 6(1): 53-65 (2021).

Experimental Investigation Of Freeze-Dried Kanlıca Mushroom (Lactarius Salmonicolor).

Yıl 2023, Cilt: 26 Sayı: 1, 223 - 230, 27.03.2023
https://doi.org/10.2339/politeknik.991782

Öz

In this study, it is examined to prevent the formation of toxins by providing drying of the kanlıca mushroom, which is unique to Karabük, by freezing, to extend the shelf life, to take measures against early decay and spoilage. As the dried product, kanlıca mushroom, which is an endemic plant, contains high amounts of protein and amino acids. In this study, the 5 mm thick cut kanlıca mushroom was placed in a freeze-drying device and the drying process was initiated. Weight losses during drying were recorded and kinetic models were created. In the experiment lasting 14 hours in total, 100 gr. The weights of the canlica mushrooms were measured every two hours and MR (Moisture rates) were calculated. According to our results, the lowest chi-square (X2) was 1.851 x10-4 and the estimated standard error (RMSE) value was 0.01358. The correlation value (R2) was calculated as 0.9988, close to one. The best Page model gave these results from the kinetic models. The effective diffusivity for the Kanlıca Mushroom with 5 mm thicknesses can be calculated at about 3.2035×10-10 m2/s. It was confirmed that the calculated effective diffusivity value was within the reference range mentioned in the literature (10-12 m2/s – 10-8 m2/s) for food products.

Kaynakça

  • [1] Helen E., “Freeze Drying Mushrooms”, Master Thesis, Energy Systems Engineering Department Gazi University, Institute of Science and Technology, (2018).
  • [2] Kırmacı V., “Design, Manufacturing and Performance Tests of the Freeze Drying System”, Doctoral Thesis, Machine Education, Gazi University, Institute of Science and Technology, (2008).
  • [3] Kovacı T., “Investigation of Freeze Drying System Design and Drying Parameters of Medicinal Aromatic Products”, Doctoral Thesis, Energy Systems Engineering Department, Isparta University of Applied Sciences, Institute of Science and Technology, July (2019).
  • [4] Akpınar E., and Biçer Y., " Investigation of Drying Behavior of Squash in a Cyclone Dryer ", Gazi University Journal of Science, 16(1): 159-169 (2003).
  • [5] Liapis A. I.., " Rates for Freeze Drying Oxford University Press ", Great Britain, 224-228 (1980).
  • [6] Khalloufi S., Giasson J., and Ratti C., " Water activity of freeze-dried mushrooms and berries ", Canadian Agricultural Engineering, 42(1): 71-79 (2000).
  • [7] Acar B., Sadıkoglu H., and Doymaz, I., “Freeze-Drying Kinetics And Diffusion Modeling Of Saffron (Crocus Satıvus L.)”, Drying Technology, 39, 142-149, (2015).
  • [8] Kırmacı V., Usta H., and Menlik, T., “An Experimental Study on Freeze-Drying Behavior of Strawberries”, Drying Technology, 26, 1570-1576, (2008).
  • [9] Özdemir Ö., and Kaya Ö. N., “Food Forestry Opportunities in Turkey; Example of Niksar Directorate of Forestry”, III. National Black Sea Forestry Congress, 1157-1166, (2010).
  • [10] Küçüker M., “Reflection of Non-Wood Forest Products on Ecosystem-Based Multi-Purpose Plans: The Example of Kanlıca Mushroom (Lactarius Sp.)”, Karadeniz Technical University, Graduate School of Natural and Applied Sciences, Department of Forestry Engineering, Ph.D. Thesis,( 2014).
  • [11] Ozturk M., “The Effects of Different Pretreatment and Drying Methods on Quality Traits and Nutrients in Some Edible Mushroom Species”, Master’s degree Thesis, Food Engineering Department, Isparta University of Applied Sciences, Institute of Science and Technology, (2010).
  • [12] Sadıkoglu H., Liapis A. I., and Crosser O. K., "Optimal control of the primary and secondary drying stages of bulk solution freeze-drying in trays ", Drying Technology, 16(1): 399-431 (2007).
  • [13] Gürlek G., and Isleroglu H., " Mathematıcal Modellıng Of Vacuum Dryıng Characterıstıcs For Mahlab Puree" Mugla Journal of Science and Technology, (2018).
  • [14] Acar B., Dağdeviren, A., and Özkaymak, M., "Freeze-drying process of kiwi slices with various thicknesses and investigation drying characteristic of process", Journal of Polytechnic, Accepted.
  • [15] Kutlu N., and İsci A., "The Effect of Different Drying Methods on Drying Characteristics of Eggplant and Mathematical Modeling of Drying" Doctoral Thesis, Food Engineering, Ankara University, Institute of Science and Technology, March 2016.
  • [16] Doymaz İ., and Aktaş C., " Determination of drying and rehydration characteristics of eggplant slices", Journal of the Faculty of Engineering and Architecture of Gazi University, 33(3): 833-841 (2018).
  • [17] Acar, B., Sadikoglu, H., and Doymaz, I., "Freeze‐Drying Kinetics and Diffusion Modeling of Saffron (C rocus sativus L.)", Journal Of Food Processing And Preservation, 39 (2): 142–149 (2015).
  • [18] Simal S., Femenia A., Garau M.C., Rossello C., Use of exponential, Page’s and diffusional models to simulate the drying kinetics of kiwi fruit, Journal of Food Engineering, 66: 323–328, (2005).
  • [19] Maskan M., Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying, Journal of Food Engineering, 48: 177–182, (2001).
  • [20] Crank J., “The Mathematics of Diffusion; Oxford University Press”, Great Britain, (1975). [21] Acar B., Dağdeviren, A., and Özkaymak, M., "Design of Hazelnut Drying System Supported By Solar Energy, Investigation of Drying Performance and Determination of Proper Drying Model", International Journal of Renewable Energy Research, 10: 570-577 (2020).
  • [22] Dağdeviren, A., Acar B., and Aydın, M., "Alternative heat Insulation Method for Rigid Construction Wall", International Journal of Energy Studies, 6(1): 19-35 (2021).
  • [23] Acar B., Dağdeviren, A., Janaani A., Roshanaeı K., Taskesen E., Ongun G. K., and Ozkaymak, M., "Freeze-Drying of Carrot Slices in Diverse Thicknesses", International Journal of Energy Studies, 6(1): 53-65 (2021).
Toplam 22 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik
Bölüm Araştırma Makalesi
Yazarlar

Göknur Kayataş Ongun 0000-0003-1811-1975

Prof. Dr. Mehmet Özkaymak 0000-0002-4575-8988

Bahadir Acar 0000-0002-9494-6301

Mustafa Aktaş 0000-0003-1187-5120

Abdullah Dağdeviren 0000-0002-5418-4445

Yayımlanma Tarihi 27 Mart 2023
Gönderilme Tarihi 6 Eylül 2021
Yayımlandığı Sayı Yıl 2023 Cilt: 26 Sayı: 1

Kaynak Göster

APA Kayataş Ongun, G., Özkaymak, P. D. M., Acar, B., Aktaş, M., vd. (2023). Experimental Investigation Of Freeze-Dried Kanlıca Mushroom (Lactarius Salmonicolor). Politeknik Dergisi, 26(1), 223-230. https://doi.org/10.2339/politeknik.991782
AMA Kayataş Ongun G, Özkaymak PDM, Acar B, Aktaş M, Dağdeviren A. Experimental Investigation Of Freeze-Dried Kanlıca Mushroom (Lactarius Salmonicolor). Politeknik Dergisi. Mart 2023;26(1):223-230. doi:10.2339/politeknik.991782
Chicago Kayataş Ongun, Göknur, Prof. Dr. Mehmet Özkaymak, Bahadir Acar, Mustafa Aktaş, ve Abdullah Dağdeviren. “Experimental Investigation Of Freeze-Dried Kanlıca Mushroom (Lactarius Salmonicolor)”. Politeknik Dergisi 26, sy. 1 (Mart 2023): 223-30. https://doi.org/10.2339/politeknik.991782.
EndNote Kayataş Ongun G, Özkaymak PDM, Acar B, Aktaş M, Dağdeviren A (01 Mart 2023) Experimental Investigation Of Freeze-Dried Kanlıca Mushroom (Lactarius Salmonicolor). Politeknik Dergisi 26 1 223–230.
IEEE G. Kayataş Ongun, P. D. M. Özkaymak, B. Acar, M. Aktaş, ve A. Dağdeviren, “Experimental Investigation Of Freeze-Dried Kanlıca Mushroom (Lactarius Salmonicolor)”., Politeknik Dergisi, c. 26, sy. 1, ss. 223–230, 2023, doi: 10.2339/politeknik.991782.
ISNAD Kayataş Ongun, Göknur vd. “Experimental Investigation Of Freeze-Dried Kanlıca Mushroom (Lactarius Salmonicolor)”. Politeknik Dergisi 26/1 (Mart 2023), 223-230. https://doi.org/10.2339/politeknik.991782.
JAMA Kayataş Ongun G, Özkaymak PDM, Acar B, Aktaş M, Dağdeviren A. Experimental Investigation Of Freeze-Dried Kanlıca Mushroom (Lactarius Salmonicolor). Politeknik Dergisi. 2023;26:223–230.
MLA Kayataş Ongun, Göknur vd. “Experimental Investigation Of Freeze-Dried Kanlıca Mushroom (Lactarius Salmonicolor)”. Politeknik Dergisi, c. 26, sy. 1, 2023, ss. 223-30, doi:10.2339/politeknik.991782.
Vancouver Kayataş Ongun G, Özkaymak PDM, Acar B, Aktaş M, Dağdeviren A. Experimental Investigation Of Freeze-Dried Kanlıca Mushroom (Lactarius Salmonicolor). Politeknik Dergisi. 2023;26(1):223-30.
 
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