Farklı Kalınlıklara Sahip Kivi Dilimlerinin Dondurulması ve Kurutma İşlemi Özelliklerinin İncelenmesi

In the study, kiwi fruit was sliced into various thicknesses as 5 mm and 7 mm, those specimens were put in freeze-drying device. mass losses of measured saved during drying process kinetic models performed using measurements. The each slices 100 g every two hours experiment lasting 14 total moisture ratios (MR) calculated well. Considering experimental results, 8 different kinetics MATLAB software. As a result, lowest reduced chi-square (X2) values for about 8.261x10-6 1.705x10-5 respectively, root means square error (RMSE) 0.002865 0.004146, respectively. Also, coefficient determination (R2) both 0.9999 which highest result closest to 1. Among models, Logarithmic model chosen proper products. When contents rates considered it seen that rate with thickness exhibited slow behavior because higher content. Besides, determined effective diffusivity coefficients 2.25 × 10-10 m2/s 3.28